Patent ID: 6761920
Filing Date: 2004-07-13
Classification: A23C

Abstract:
A method of aerating or carbonating a shelf stable pre-heated and pressurized ultra heat treated milk dairy liquid product to a high level of carbonization while not destabilizing the shelf stable pre-heated milk liquid dairy product, comprising:(1) pre-heating the milk liquid dairy product within a temperature/time range of at least 85 to 138 degrees centigrade for a time period of approximately 5 seconds; (2) ultra heating the milk liquid dairy product within a temperature/time range of at least 150 degrees centigrade where it is held at a pressure of 700 KPA or a pressure sufficient for killing microorganisms including pathogens and bacteria and flavoring the liquid dairy product, whereby any flavoring ingredient, acidifying ingredient and preservative ingredient is introduced sequentially to the liquid dairy product and each ingredient is individually mixed before the next ingredient is added; (3) cooling the liquid dairy product to a temperature of less than about 10 degrees centigrade; (4) subjecting the cooled liquid dairy product to pressurized carbon dioxide from a carbonator at sufficient pressures and for a sufficient time such that the taste and mouth feel of carbonated liquid dairy product is no longer that of the un-carbonated liquid dairy product, provided that at least 3 vols. to 8 vols. of carbon dioxide are dissolved in the liquid dairy product; and (5) packaging the so carbonated liquid dairy product in shelf stable closed containers capable of retaining a degree of carbonation without refrigeration wherein the step of flavoring comprises the sequential steps of: adding sugar and corn syrup and mixing for a minimum of five minutes, adding flavoring and colors and mixing for a minimum of five minutes, adding calcium supplementation and vitamin supplementation and mixing for a minimum of two minutes, adding phosphoric acid and citric acid and mixing for a minimum of two minutes, and adding preservatives and stabilizers and mixing for a minimum of five minutes, wherein the calcium supplementation includes calcium benzoate, the preservatives includes benzoic acid, and the stabilizers includes kappa-carrageenan.