[특허]Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods

HP Hood LLC

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특허 상세정보

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Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods

특허상세정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23C-009/00
미국특허분류(USC)	426/580; 426/072; 426/074; 426/519; 426/522
출원번호	UP-0778326 (2004-02-17)
등록번호	US-7700145 (2010-05-20)
발명자 / 주소	Zoltai, Peter Edwards, Jr., John Poole, Margaret Kreider, David Laaperi, John Kenahan, Jr., Richard
출원인 / 주소	HP Hood LLC
대리인 / 주소	Finnegan, Henderson, Farabow, Garrett & Dunner, LLP
인용정보	피인용 횟수 : 0 인용 특허 : 38

초록

Methods of making a low-carbohydrate dairy beverage are provided. The method includes the steps of adding specific ingredients in order to obtain a low-carbohydrate dairy beverage having certain nutritional and overall quality characteristics, including one or more of at least the following characteristics: high protein; high calcium; low calories; satisfying flavor, taste, aroma, and/or appearance; and/or extended shelf life. Low-carbohydrate dairy beverages made by such methods are also provided.

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What is claimed is: 1. A method of making a low-carbohydrate dairy beverage having less than 5 grams of carbohydrates per 8 ounce serving, the method comprising: selecting ingredients; adding the ingredients to a tank in the following order to obtain a product: water, disodium phosphate, tricalcium phosphate, salt and a stabilizer, a flavor, a sweetener, an emulsifier, a vitamin, skim milk; as each ingredient is added to the tank, mix the ingredients; ultrapasteurizing the product; homogenizing the product; and cooling the product. 2. The method of claim 1, further comprising adding cream to the tank before adding skim milk. 3. The method of claim 1, further comprising adding cream to the tank after adding skim milk. 4. The method of claim 1, wherein the skim milk is ultrafiltered skim milk. 5. The method of claim 1, further comprising weighing and measuring the ingredients prior to the adding step. 6. The method of claim 5, further comprising determining the percentage of total solids, protein, and fat in the ingredients prior to the adding step. 7. The method of claim 1, wherein the water has a temperature of between 40 to 100 degrees F. 8. The method of claim 1, wherein the tank comprises a batch tank and a blend tank. 9. The method of claim 1, wherein the stabilizer comprises one or more of the following: locust bean gum, guar gum, and carrageenan. 10. The method of claim 1, wherein the flavor includes one or more of the following: vanilla, cocoa, tea, strawberry, mocha, and cappuccino. 11. The method of claim 1, wherein the sweetener includes one or more of the following: sucralose and acesulfame potassium. 12. The method of claim 1, wherein the emulsifier includes mono and diglycerides. 13. The method of claim 1, wherein the vitamin includes one or more of the following: Vitamin A Palmitate and Vitamin D3. 14. The method of claim 1, wherein a specific amount of tricalcium phosphate is added to obtain a specific calcium content in the dairy beverage. 15. The method of claim 1, wherein a specific amount of skim milk is added to obtain a specific protein and calcium content in the dairy beverage. 16. The method of claim 1, wherein a specific amount of cream is added to obtain a specific fat content in the dairy beverage. 17. The method of claim 1, wherein mixing the ingredients includes recirculating the ingredients between a batch tank and a blend tank. 18. The method of claim 1, further comprising measuring the content of solids, protein, fat, and calcium in the product after the mixing step. 19. The method of claim 1, further comprising adding additional water to obtain a desired content of solids, protein, fat, and calcium in the dairy beverage. 20. The method of claim 1, wherein the ultrapasteurizing step includes heating the product to between about 280 to 295 degrees F. for approximately 2 to 12 seconds. 21. The method of claim 1, further comprising vacuum cooling the product to between about 150 to 180 degrees F. between the ultrapasteurizing and homogenizing steps. 22. The method of claim 1, wherein the homogenizing step includes homogenizing the product at two pressure stages of approximately 1500 to 2500 and 500 psi, respectively. 23. The method of claim 1, wherein the cooling step includes cooling the product to less than 45 degrees F. 24. The method of claim 1, wherein the cooling step includes cooling the product to less than 70 degrees F. 25. The method of claim 1, wherein the dairy beverage has a carbohydrate content of approximately 3 grams per 8 ounce serving. 26. The method of claim 1, wherein the dairy beverage has a protein content of at least 8 grams per 8 ounce serving. 27. The method of claim 26, wherein the dairy beverage has a protein content of approximately 12 grams per 8 ounce serving. 28. The method of claim 1, wherein the dairy beverage has a calcium content of at least 300 milligrams per 8 ounce serving. 29. The method of claim 28, wherein the dairy beverage has a calcium content of approximately 350 milligrams per 8 ounce serving. 30. The method of claim 1, wherein the dairy beverage has a refrigerated shelf life of at least 30 days and an ambient shelf life of at least 90 days. 31. The method of claim 30, wherein the dairy beverage has a refrigerated shelf live of approximately 60 days and an ambient shelf life of approximately 180 days. 32. A method of making a low-carbohydrate dairy beverage having less than 5 grams of carbohydrates per 8 ounce serving, the method comprising: selecting ingredients; mixing the ingredients together in the following order to obtain an intermediate product: water, disodium phosphate, tricalcium phosphate, salt and a stabilizer, a flavor, a sweetener, an emulsifier, a vitamin; then mix skim milk and cream in any order to the intermediate product to obtain a final product; ultrapasteurizing the final product; homogenizing the final product; and cooling the final product. 33. The method of claim 32, wherein cream is added to the intermediate product before adding skim milk. 34. The method of claim 33, wherein the skim milk is ultrafiltered skim milk. 35. The method of claim 32, wherein cream is added to the intermediate product after adding skim milk. 36. The method of claim 32, wherein the sweetener includes a combination of sucralose and acesulfame potassium. 37. The method of claim 32, further comprising vacuum cooling the product to between about 150 to 180 degrees F. between the ultrapasteurizing and homogenizing steps. 38. A method of making a low-carbohydrate dairy beverage having less than 5 grams of carbohydrates per 8 ounce serving, the method comprising: selecting, weighing, and measuring ingredients; testing the ingredients for the percentage of total solids, protein, and fat; adding water to a batch tank, the water having a temperature of between 40 to 100 degrees F.; adding a specific amount of calcium caseinate to a blend tank in order to obtain a specific protein content in the dairy beverage; adding buttermilk to the blend tank; adding disodium phosphate to the blend tank; adding a specific amount of tricalcium phosphate to the blend tank in order to obtain a specific calcium content in the dairy beverage; adding salt and stabilizers to the blend tank, the stabilizers comprising locust bean gum, guar gum, and carrageenan; adding a flavor to the blend tank; adding sweeteners to the blend tank, the sweeteners comprising sucralose and acesulfame potassium; adding emulsifiers to the blend tank, the emulsifiers comprising mono and diglycerides; adding vitamins to the blend tank, the vitamins comprising one or more of Vitamin A Palmitate and D3; adding a specific amount of skim milk to the batch tank in order to obtain a specific protein and calcium content in the dairy beverage; adding a specific amount of cream to the batch tank in order to obtain a specific fat content in the dairy beverage; mixing the ingredients throughout the above adding steps by recirculating the ingredients between the batch tank and the blend tank; measuring the content of solids, protein, fat, and calcium; adding additional water to obtain a product with a desired content of solids, protein, fat, and calcium; heating the product to between 160 and 190 degrees F.; ultrapasteurizing the product to between 280 to 295 degrees F. for approximately 2 to 12 seconds on a direct steam injection system or steam infusion system; cooling the product in a vacuum chamber to between 150 to 180 degrees F.; homogenizing the product at two pressure stages of approximately 1500 to 2500 and 500 psi, respectively; and cooling the dairy beverage. 39. The method of claim 38, wherein the cooling step includes cooling the product to less than 45 degrees F. 40. The method of claim 38, wherein the cooling step includes cooling the product to less than 70 degrees F. 41. A method of making a low-carbohydrate dairy beverage product having less than 5 grams of carbohydrates per 8 ounce serving, comprising: adding water to a tank; adding calcium caseinate to the tank; adding skim milk to the tank; mixing the contents of the tank to obtain a product; heating the product to at least 150 degrees F.; ultrapasteurizing the product; cooling the product; homogenizing the product; and cooling the product. 42. The method of claim 41, wherein the tank includes a first tank in fluid communication with a second tank. 43. The method of claim 41, further comprising, between the steps of adding calcium caseinate and adding skim milk, the step of adding whey protein isolate to the tank. 44. The method of claim 43, further comprising, after the step of adding the calcium caseinate and whey protein isolate in the tank, adding buttermilk, tricalcium phosphate, salt, a stabilizer, a flavor, a sweetener, an emulsifier, a vitamin, and cream to the tank. 45. The method of claim 41, further comprising, between the steps of adding calcium caseinate and adding skim milk, the step of adding whey protein concentrate to the tank. 46. The method of claim 1, further comprising adding calcium caseinate and buttermilk to the tank after adding water and before adding disodium phosphate. 47. The method of claim 32, further comprising adding calcium caseinate and buttermilk to the tank after adding water and before adding disodium phosphate. 48. The method of claim 46, further comprising adding whey protein isolate to the tank after adding calcium caseinate. 49. The method of claim 46, further comprising adding whey protein concentrate to the tank after adding calcium caseinate. 50. The method of claim 46, wherein a specific amount of calcium caseinate is added to obtain a specific protein content in the dairy beverage. 51. The method of claim 47, further comprising adding whey protein isolate to the tank after adding calcium caseinate and before adding buttermilk. 52. The method of claim 47, further comprising adding whey protein concentrate to the tank after adding calcium caseinate and before adding buttermilk.

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