Stable Mildly Acidic Alcoholic Milk-and/or Soy Protein-Based Drink

Abstract

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, preferably 5.2-6.2, comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. Furthermore, the invention relates to a method for preparing a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising as constituents at least one or more milk and/or soy proteins, alcohol and one or more stabilizers, which method comprises the following steps: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).

1 - 25 . (canceled) 
     
     
         26 : A stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. 
     
     
         27 : The drink according to  claim 26 , which has a volume-surface average particle size distribution D(3,2) of less than 2.0 microns. 
     
     
         28 : The drink according to  claim 26 , wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months. 
     
     
         29 : The drink according to  claim 26 , wherein the drink further comprises one or more fats. 
     
     
         30 : The drink according to  claim 29 , wherein the one or more fats are at least partially derived from cream. 
     
     
         31 : The drink according to  claim 26 , wherein the drink further comprises one or more sweeteners. 
     
     
         32 : The drink according to  claim 26 , wherein the one or more stabilizers are selected from the group consisting of pectin, alkylene glycol alginates, carboxymethyl cellulose, locust bean gum, glycoproteins, modified starch, sucrose esters, carrageenan, guar gum, sodium stearoyl lactylate, xanthan gum, gellan gum and chitosan. 
     
     
         33 : The drink according to  claim 26 , wherein the one or more stabilizers are selected from the group consisting of pectin, alkylene glycol alginates, carboxymethyl cellulose, locust bean gum and glycoproteins. 
     
     
         34 : The drink according to  claim 33 , wherein the one or more stabilizers at least comprise alkylene glycol alginates. 
     
     
         35 : The drink according to  claim 34 , wherein the one or more stabilizers at least comprise propylene glycol alginate. 
     
     
         36 : The drink according to  claim 26 , wherein the drink comprises at least 0.5-10% by weight of the one or more milk and/or soy proteins, at most 10% by weight of the one or more fats, 0.5-40% by volume of alcohol and 0.05-10 g/L of the one or more stabilizers. 
     
     
         37 : A method for preparing a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising as constituents at least one or more milk and/or soy proteins, alcohol and one or more stabilizers, which method comprises the following steps:
 a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture;   b) setting the pH of the mixture to 3.5-4.5;   c) homogenizing the mixture obtained in step b) to obtain a homogenate;   d) setting the pH of the homogenate to 5.2-6.5; and   e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d).   
     
     
         38 : The method according to  claim 37 , wherein the drink has a volume-surface average particle size distribution D(3,2) of less than 2.0 microns. 
     
     
         39 : The method according to  claim 37 , wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months. 
     
     
         40 : The method according to  claim 37 , wherein the drink further comprises one or more fats. 
     
     
         41 : The method according to  claim 40 , wherein the one or more fats are at least partially derived from cream. 
     
     
         42 : The method according to  claim 40 , wherein in step a) at least one fat other than cream is added to obtain the mixture, which mixture is homogenized to obtain an emulsion prior to step b). 
     
     
         43 : The method according to  claim 37 , wherein the drink further comprises one or more sweeteners. 
     
     
         44 : The method according to  claim 37 , wherein the one or more stabilizers are selected from the group consisting of pectin, alkylene glycol alginates, carboxymethyl cellulose, locust bean gum, glycoproteins, modified starch, sucrose esters, carrageen, guar gum, sodium stearoyl lactylate, xanthan gum, gellan gum and chitosan. 
     
     
         45 : The method according to  claim 44 , wherein the one or more stabilizers are selected from the group consisting of pectin, alkylene glycol alginates, carboxymethyl cellulose, carob bean flour and glycoproteins. 
     
     
         46 : The method according to  claim 45 , wherein the one or more stabilizers at least comprise alkylene glycol alginates. 
     
     
         47 : The method according to  claim 45 , in which the one or more stabilizers at least comprise propylene glycol alginate. 
     
     
         48 : The method according to  claim 37 , wherein the drink comprises at least 0.5-10% by weight of one or more milk and/or soy proteins, at most 10% by weight of one or more fats, 0.5-40% by volume of alcohol and 0.05-10 g/L of one or more stabilizers. 
     
     
         49 : The method according to  claim 37 , wherein step c) is carried out at a temperature of at least 40° C. 
     
     
         50 : The method according to  claim 37 , wherein step c) is carried out at a pressure of at most 400 bar. 
     
     
         51 : The method according to  claim 37 , wherein step c) is carried out at a pressure of at most 250 bar. 
     
     
         52 : The method according to  claim 37 , wherein step c) is carried out at a temperature of at least 60° C. 
     
     
         53 : The method according to  claim 37 , wherein the drink has a pH of 5.2-6.2. 
     
     
         54 : The method according to  claim 37 , wherein the drink has a D(3,2) of less than 1.5 microns. 
     
     
         55 : The method according to  claim 37 , wherein the drink has a D(3,2) of less than 1.2 microns.