Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
227 words
A method of preparing a stable alcoholic beverage on the basis of soured milk products and having good keeping characteristics, which comprises a) making a soured milk or milkproduct enriched with fat, having a fat content of at least 4%; b) mixing the resulting product, as desired, with water or a water-containing liquid, and optionally with sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents and/or thickening and stabilizing agents; c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar, respectively; d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C; e) cooling the mixture to a temperature of between 25° and 35°C; f) re-homogenizing the mixture at said temperature of between 25° and 35°C; g) subjecting the mass to a thermal treatment to thermize, pasteurize or sterilize the product; h) adding caerfully deaerated alcohol to the stable fermented product while keeping the mass in rapid motion, optionally in combination with, or followed by, the addition of flavour components; and i) adjusting the pH of the liquid to the value desired for the end product.
Claim 2
Independent Claim
227 words
A method of preparing a stable alcoholic beverage on the basis of soured milk products and having good keeping characteristics, which comprises a) making a soured milk or milkproduct enriched with fat, having a fat content of at least 4%; b) mixing the resulting product, as desired, with water or a water-containing liquid, and optionally with sugars, fruit juice, fruit concentrate, fruit essence, flavouring agents, colouring agents and/or thickening and stabilizing agents; c) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar, respectively; d) subjecting the mixture to a thermal treatment in which it is warmed-up to a temperature of between 45° and 55°C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C; e) cooling the mixture to a temperature of between 25° and 35°C; f) re-homogenizing the mixture at said temperature of between 25° and 35°C; g) subjecting the mass to a thermal treatment to thermize, pasteurize or sterilize the product; h) adding caerfully deaerated alcohol to the stable fermented product while keeping the mass in rapid motion, optionally in combination with, or followed by, the addition of flavour components; and i) adjusting the pH of the liquid to the value desired for the end product.
Claim 3
Dependent Claim
159 words
A method according to claim 1, wherein the soured milk or milkproduct enriched with fat in step a) is made by a process comprising k) mixing milk with skim milk or cream to a desired fat content; 1) homogenizing the mixture in two stages at a pressure of between 180 and 250 bar and at a pressure of between 10 and 80 bar respectively; m) subjecting the mixture to a thermal treatment in which it is warmed up to a temperature of between 45°C and 55°C, while keeping the mass in motion and maintaining a temperature difference between the mass and a heating medium of no more than 10°C; n) cooling the mixture to a temperature of between 25°C and 35°C; o) re-homogenizing the mixture at said temperature of between 25°C and 35°C; p) subjecting the mass to a thermal treatment to thermize, pasteurize or sterilize the product; q) souring the mixture by fermentation or by addition of acid.
Claim 4
Dependent Claim
43 words
A method according to claim 1, wherein the soured milk or milkproduct in step a) is made by fermenting milk or milk enriched with fat by inoculation with a suitable culture or mixture of cultures of micro-organisms and incubation at a suitable temperature.
Claim 5
Dependent Claim
36 words
A'method according to claim 1, wherein the soured milk or milkproduct in step a) is made by adding a solution of an edible acid to milk or milkproduct enriched with fat at a temperature below 5°C.
Claim 6
Dependent Claim
15 words
A method according to claim 3, wherein the temperature at the addition is below 2°C.
Claim 7
Dependent Claim
39 words
A method according to claim 3, wherein the edible acid is chosen from the group of lactic acid, citric acid, malic acid, fumaric acid, gluconic acid, glucono-delta-lactone in pure form, as a mixture or as a concentrated fermentation fluid.
Claim 8
Dependent Claim
11 words
A method according to claim 1, which comprises carbonating the beverage.
Claim 9
Dependent Claim
29 words
A method according to claim 1, wherein the starting product in step a) is milk, or milk enriched with fat, having a fat content of between 1 and 20%.
Claim 10
Dependent Claim
45 words
A method according to claim 1, wherein the ratio between milk, alcohol and other ingredients is so selected as to produce a beverage having a fat content of between 1 and 12% by weight and an alcohol content of between 0.5 and 19% by weight.
Claim 11
Dependent Claim
23 words
A method according to claim 1, wherein the pH of the product is ultimately adjusted to a value of between 3.5 and 5.0.
Claim 12
Dependent Claim
26 words
A method according to claim 1, wherein the product is finally subjected a thermal treatment to thermize, pasteurize or sterilize it before, during or after bottling.