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 ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: 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 . A method for preparing a stable alcoholic drink having a pH between 5.2-6.2 and comprising one or more proteins selected from milk proteins and soy proteins, alcohol and an alkylene glycol alginate, the method comprising the following consecutive steps:
 (a) mixing at least a portion of the one or more proteins and at least a portion of the alkylene glycol alginate 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 5.2-6.2; and   (e) mixing in alcohol and any residual portion of the one or more proteins and of the alkylene glycol alginate during or after one or more of steps (a)-(d).   
     
     
         2 . The method according to  claim 1 , wherein the drink has a volume-surface average particle size distribution D(3,2) of less than 2.0 microns. 
     
     
         3 . The method according to  claim 1 , wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months. 
     
     
         4 . The method according to  claim 1 , wherein the drink further comprises one or more fats. 
     
     
         5 . The method according to  claim 4 , 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). 
     
     
         6 . The method according to  claim 1 , wherein the drink further comprises one or more sweeteners. 
     
     
         7 . The method according to  claim 1 , wherein the alkylene glycol alginate is a propylene glycol alginate. 
     
     
         8 . The method according to  claim 1 , wherein the drink comprises 0.5-10% by weight of one or more milk proteins 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 the alkylene glycol alginate. 
     
     
         9 . The method according to  claim 1 , wherein step (c) is carried out at a temperature of at least 40° C. 
     
     
         10 . The method according to  claim 1 , wherein step (c) is carried out at a temperature of at least 60° C. 
     
     
         11 . The method according to  claim 1 , wherein step (c) is carried out at a pressure of at most 400 bar.