COFFEE-AND-MILK FLUID CONCENTRATES Russian patent published in 2011 - IPC A23F5/00 A23C23/00 A23L2/385 

FIELD: food industry.

SUBSTANCE: group of inventions related to mixed fluid concentrates that may be recovered to produce an instant coffee-and-milk beverage using hot or cold liquids and a production method. The mixed coffee-and-milk concentrate for beverage production contains a concentrated fluid milk component, with dry milk substances content from approximately 12% to approximately 20% including dry skimmed milk substances, as well as milk fat and lactose. The concentrated fluid milk component contains milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly), dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate (after heat treatment) is a fluid material with dry coffee substances to stabiliser salt ratio varying within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The concentrate is noted for a high content of dry substances (approximately 30% or more). The mixed coffee-and-milk concentrate for beverage production contains ultrafiltered milk components, with total dry milk substances content from approximately 12% to approximately 20%, milk protein content from approximately 7% to approximately 11% and lactose content less than approximately 1%, dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate remains fluid after sterilisation heat treatment. The coffee dry substances to buffer salt ratio varies within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The method for production of the fluid coffee-and-milk concentrate for beverage preparation includes liquid milk concentration using ultrafiltration and diafiltration to produce a concentrated liquid milk base containing milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly); mixing dry instant coffee in an amount from approximately 2% to approximately 6% of dry substances with the concentrated liquid milk base so that the dry coffee substances to stabiliser ratio is from approximately 5.8:1 to approximately 3.3:1 and sterilisation heat treatment of the concentrated liquid milk base containing dry instant coffee substance and a stabiliser to produce the fluid coffee-and-milk beverage concentrate.

EFFECT: group of inventions enabling production of a product remaining stable and fluid during the whole storage life period.

22 cl, 3 dwg, 7 tbl, 6 ex