Gas infused milk product and method of making the same
The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such methods include providing milk (skim milk, 1% milk, 2% milk, whole milk, half and half, cream or other milk product) and concentrating and hydrolyzing the milk with lactase to from a lactose hydrolyzed milk concentrate. The milk can be concentrated in vacuo (in a vacuum) in order to remove the dissolved gasses from the lactose hydrolyzed milk concentrate. Soluble gasses, such as nitrous oxide or carbon dioxide are then introduced into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate. In one aspect of this invention, the gas infused milk concentrate is then introduced into a stream of carbonated or still water resulting in a gas infused milk beverage.
1. A method for preparing a gas-infused milk concentrate, the method comprising:
providing milk;
concentrating the milk to form a milk concentrate;
hydrolyzing the milk concentrate by adding lactase to form a lactose hydrolyzed milk concentrate;
adding at least one of fructose, anhydrous fructose, liquid fructose syrup and a polyol after hydrolyzing the milk concentrate to increase a solubility and a dispersibility of the lactose hydrolyzed milk concentrate; and
introducing one or more soluble gasses into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate, wherein introducing the one or more soluble gasses includes flowing nitrous oxide gas into the lactose hydrolyzed milk concentrate.
2. The method of claim 1 , wherein the gas infused milk concentrate contains a partial pressure of the one or more soluble gasses of more than about 0 pounds per square inch absolute (psia) to about 88.2 psia.
3. The method of claim 1 , wherein the gas infused milk concentrate contains a partial pressure of the one or more soluble gasses of more than about 0 psia to about 14.7 psia.
4. The method of claim 1 , wherein the one or more soluble gases further includes carbon dioxide.
5. The method of claim 1 , further comprising mixing the gas infused milk concentrate into a stream of carbonated or still water resulting in a gas infused milk beverage.
6. The method of claim 5 wherein the gas infused milk beverage has a RI Brix of about 7 to about 16.
7. The method of claim 1 , wherein the milk is 1% milk, 2% milk, whole milk, half and half, or cream.
8. The method of claim 1 , wherein concentrating includes introducing the milk into an evaporator and evaporating the milk to form the milk concentrate.
9. The method of claim 8 , wherein the evaporation is under temperatures of about 37° C. to about 50° C.
10. The method of claim 8 , wherein evaporation is under vacuum pressures of 2.5 psia or less.
11. The method of claim 10 wherein the milk concentrate has 0-4 mg/L dissolved oxygen after the evaporation.
12. The method of claim 1 , wherein concentrating includes evaporation, reverse osmosis, or a combination thereof to form the milk concentrate.
13. The method of claim 1 , further comprising adding cream, an emulsifier, or a flavoring to the lactose hydrolyzed milk concentrate.
14. The method of claim 13 wherein the flavoring is chocolate.
15. The method of claim 13 wherein the emulsifier is sodium stearoyl lactylate.
16. The method of claim 1 , wherein the lactose hydrolyzed milk concentrate has fat particle sizes of about 0.1 μm to about 10 μm.
17. The method of claim 1 , wherein the lactose hydrolyzed milk concentrate contains less than about 2% (w/w) lactose crystals.
18. The method of claim 1 wherein the lactose hydrolyzed milk concentrate has a solids concentration of about 42%-70% (w/w).
19. The method of claim 1 wherein the lactose hydrolyzed milk concentrate has 0-4 mg/L dissolved oxygen in the lactose hydrolyzed milk concentrate.
20. A method for gas infusing milk, the method comprising:
providing a lactose hydrolyzed milk concentrate having a solids concentration of about 50%-77% (w/w);
adding at least one of fructose, anhydrous fructose, liquid fructose syrup and a polyol in an amount of about 1% to about 10% (w/w) to the lactose hydrolyzed milk concentrate to increase a solubility and a dispersibility of the lactose hydrolyzed milk concentrate; and
introducing one or more soluble gasses into the lactose hydrolyzed milk concentrate to form a gas infused milk concentrate, wherein introducing the one or more soluble gasses includes flowing nitrous oxide gas into the lactose hydrolyzed milk concentrate.
21. A method for gas infusing milk, the method comprising:
providing milk;
concentrating the milk by evaporating the milk in a multi-stage evaporator until the milk has between 34%-50% solids (w/w) forming a milk concentrate;
hydrolyzing the milk concentrate by adding lactase to form a lactose hydrolyzed milk concentrate;
adding at least one of fructose, anhydrous fructose, liquid fructose syrup and a polyol in an amount of about 1% to about 10% (w/w) to the lactose hydrolyzed milk concentrate to increase a solubility and a dispersibility of the lactose hydrolyzed milk concentrate;
further concentrating the lactose hydrolyzed milk concentrate in a vacuum evaporator at a pressure of 2.5 psia or less to form a final lactose hydrolyzed milk concentrate; and
introducing one or more soluble gasses into the final lactose hydrolyzed milk concentrate to form a gas infused milk concentrate, wherein introducing the one or more soluble gasses includes flowing nitrous oxide gas into the final lactose hydrolyzed milk concentrate.
22. A method for gas infusing milk, the method comprising:
providing milk;
concentrating the milk to form by using reverse osmosis by passing the milk through one or more membrane filters until the milk has between 20%-40% solids (w/w) forming a milk concentrate;
hydrolyzing the milk concentrate by adding lactase to form a lactose hydrolyzed milk concentrate;
adding at least one of fructose, anhydrous fructose, liquid fructose syrup and a polyol in an amount of about 1% to about 10% (w/w) to the lactose hydrolyzed milk concentrate to increase a solubility and a dispersibility of the lactose hydrolyzed milk concentrate;
further concentrating the lactose hydrolyzed milk concentrate in a vacuum evaporator at a pressure of 2.5 psia or less to form a final lactose hydrolyzed milk concentrate; and
introducing one or more soluble gasses into the final lactose hydrolyzed milk concentrate to form a gas infused milk concentrate, wherein introducing the one or more soluble gasses includes flowing nitrous oxide gas into the final lactose hydrolyzed milk concentrate.