DESC:FIELD OF THE INVENTION
[001] This invention relates to a soya based health drink which possesses the same flavour as milk, does not emit the odour inherent in soymilk or soybeans, and excels in conduciveness to health and a method for the production thereof.
[002] For the purpose of illustrating the present disclosure example of cow milk has been taken as the preferred embodiment however it would be appreciated by a person skilled in the art that the soya based health drink as disclosed is capable of being developed even with milk originating from other cattle, goat or sheep.
BACKGROUND
[003] Since ages cow milk has acted as a nutritional bank for people. However, as our lifestyle is changing many doctors are not suggesting people to drink milk because of lactose and cholesterol present in milk. Also, cow milk lacks some vitamins and minerals like vitamin c and iron which is needed by our body. Unlike before we now fail to burn the fat in milk as the present lifestyle has less to do with body work and more to do with brain work.
[004] Soy milk is a good replacement for cow milk for vegans. However, it has its own advantages and disadvantages. The biggest disadvantage of soy milk is its beany flavour which is a deterrent for consumers because it does not excite the taste buds well. Also, it lacks few vitamins and minerals which are present in cow milk. The soy milk has plant proteins which vegans prefer unlike animal proteins present in cow milk.
[005] Comparative Chemical analysis of Soya milk and cow milk available in the market is as follows:
Attributes (Percent) Soya MIlk Cow Milk
1 Moisture 89.60 87.1
2 Fat 2.28 3.8
3 Protein 4.03 3.3
4 Ash .58 .70
5 Carbohydrate (by difference) 3.51 5.10
6 Calcium (mg) 25 119.83
7 Phosphorous(mg) 52 94.03

[006] The soymilk which is obtained by immersing soybeans in water and compressing the impregnated soybeans has soybean protein as a main component thereof. Thus, it has been drawing special attention as food rich in both nutritional value and nutrient and beneficial to health. It has been pointed out nevertheless that the soymilk readily releases coarse taste and diffuses bad flavour as compared with milk and that it possesses pungent smells which are peculiar to soymilk and the flavour which is inherent in soybeans.
[007] Various researches and developments have been continued in search of a method for repressing the smell of soybeans and the odour of soybeans with a view to rendering the soymilk easy to drink. The methods and the treatments, however, have not been appreciably disseminated popularly because they take time, necessitate special facilities, and occasionally fail to repress the smell of soybeans sufficiently.
[008] Conditioned soymilk products which are obtained by immersing soybeans in water, compressing the impregnated soybeans thereby forming soymilk, and adding sugar, dried salt, calcium lactate, emulsifying agent, and spice to the soymilk have also been marketed. Since they are widely different in taste from milk and are not fully satisfactory in terms of flavour, it is hardly fair to admit that they have been disseminated popularly.
SUMMARY OF THE INVENTION
[009] The present invention discloses the future of milk which is a power milk. It has best of both the worlds. It has both plant proteins and animal proteins, unlike soy milk it is good in taste as it does not have a beany flavour, contains vitamin C and iron along with other vitamins and minerals present in both cow milk and soya milk. It has lower cholesterol and lactose unlike cow milk.
[0010] The milk which is prepared by the disclosed novel process is a far better product both in terms of content and taste compared to cow milk or soy milk taken separately. Also, any dairy products like sweets, curd, paneer, pudding etc. which can be prepared using cow milk can be prepared using the power milk obtained by the disclosed process.
[0011] An object of this invention, therefore, is to provide a health drink which is made easier to drink by repressing the soybean smell peculiar to soymilk and the soybean odour inherent in soybeans and a method for the production thereof.
[0012] Another object of this invention is to provide a health drink which is made easier to drink by causing the taste of soybean to approximate closely to the taste of milk and meantime preserving the conduciveness of soymilk to health and a method for the production thereof.
[0013] Yet another object of this invention is to provide a health drink which is capable of lowering the blood sugar and a method for the production thereof.
[0014] Still another object of this invention is to provide a health drink which enjoys good balance between the plant protein and animal protein.
[0015] Another object of this invention is to provide a health drink which is better than pure organic cow milk or soya milk taken separately both in terms of content and taste.
DESCRIPTION
[0016] Presently, a person either drinks cow milk or soymilk. Cow milk has some advantaged over soymilk and soymilk has some advantages over cow milk.
[0017] The present invention accomplishes the objects mentioned above by performing a simple procedure of mixing soymilk with cow milk in manner and using a process described herein, it is made possible to repress so significantly the smell of soybeans peculiar to soymilk and the odour of soybeans inherent in soybeans and the coarse taste associated with soymilk as to enable even a person who is hesitant in drinking soymilk to avoid experiencing displeasure in drinking the soymilk.
[0018] In an embodiment of the present invention, to allow even and homogeneous mixing at molecular level, cow milk and soymilk are mixed at 40°C temperature.
[0019] In the preferred embodiment of the invention, the objects enumerated above are accomplished by a health drink which is composed of two parts of cow milk with one part of soy milk i.e. cow milk and soymilk are mixed in the ratio of 2:1. In various embodiments of the present invention, the ratio of proportion of cow milk and soy milk in the composition are changed, such as 1:1 or 1:2 and so on depending on the need and requirement of the consumer.
[0020] The process of the present invention comprises the steps of deriving the cow milk from Holstein Frisian cows with A1 milk or Desi cows with A2 milk being fed in the following manner
Content Details Qty Units
Green organic feed Corn, azolla, napier, alfa-alfa and other green grass 25 kg
Arhar 0.60 kg
Channa 0.80 kg
Tisi (Linseed) 4% oil conent 0.75 kg
Mustard(sarso khali) 4% oil Content 1.20 kg
Plain corn(makai) 3.00 kg
Groundnut Cake(Badam) 0.25 kg
Oatmeal 0.41 kg
Wheatbran (chokar) 0.41 kg
Salt(Namak) 0.07 kg
MCP (Mono calcium Phosphate) 0.06 kg
Dairy Advantage Yeast based 0.04 kg
Cotton Pulp (kapas khali) 4% oil content 0.5 kg
Optigen 0.06 kg
Selenium 4.00 g

[0021] Feeding cows in the above manner gives pure farm fresh organic milk with Omega 3 and selenium traces in the milk.
[0022] Soya milk is then obtained by taking whole soya bean; sorting and cleaning with portable water; soaking the beans for around 6-8 hours; removing hulls; grinding of soya bean with water at 110°C in soya bean to water ratio of 1:8; deodorizing to remove unwanted smell from the mixture; filtering; boiling the filtrate to get soya milk.
[0023] Once the cow milk and soya milk as required are obtained, the health drink as disclosed is prepared by taking cow milk and soya milk in the ratio of 2:1; heating it to 40°C to obtain good inter molecular motion between cow and soya milk; immediately chilling the mixture to 4°C to lock the molecules.
[0024] By following the above process a health drink / power milk is obtained which suppresses the beany flavour of soya milk and at the same time is better in taste and content when compared to cow milk and soya milk taken separately. This power milk can be used to make all other dairy products just like cow milk.
[0025] Below table provides the effects of blending on chemical composition of soya milk with cow milk:
Proportion of
soya milk in % Solid % Protein % Fat%
0 12.9 3.30 3.80
5 12.78 3.34 3.72
10 12.65 3.38 3.65
15 12.53 3.41 3.57
20 12.4 3.45 3.50
25 12.28 3.48 3.42
50 11.65 3.67 3.04
75 11.03 3.86 2.66
100 10.4 4.03 2.28
[0026] It is evident from the above table that as soya is added to cow milk, protein increases and fat decreases. However just content is not important; taste, flavour, colour and the final price of the product is also important. Per capita consumption of milk in India is below world average. The disclosed health drink is lesser in cost than cow milk and it can help in quick capacity addition compared to cow milk.
[0027] A detailed study of disclosed health drink was carried out with 10 consumers who were only consuming cow milk and 10 consumers who were only taking soya milk for sensory attributes such as colour, flavour, taste and overall acceptability and the following findings were made:
Parameters Percentage of soya milk in cow milk (%)
0 5 10 15 20 25 50 75 100
Colour 7.9 7.9 8.0 8.0 8.1 8.0 6 5 4.9
Flavour 7.8 7.8 7.9 8.1 8.2 8.2 5.4 5. 4.7
Taste 7.9 8.0 8.1 8.2 8.3 8.3 6.3 5 4.9
Overall acceptability 7.9 7.9 8.0 8.1 8.2 8.2 6.4 5 4.9
[0028] It was observed that when soya milk was less than 10% in the disclosed health drink then people could not differentiate between cow milk and present health drink. However, the perception improved between 10% to 33.33% and also the health benefits improved and people felt lighter yet more energetic when they drank the disclosed health drink all throughout the day.
[0029] While cow milk has better taste and fats, soy milk has much more minerals than cow milk. A number of minerals are found in soy milk which are not present in cow milk. The present invention envisages a health drink which is tastier, healthier and more balanced than either cow milk or soymilk taken alone.
[0030] The health drink of this invention is easy to drink as compared with the conventional soymilk because it does not appreciably emit the smell peculiar to soymilk and the odour inherent in soybeans and has approximately the same taste as plain milk.
[0031] The health drink of this invention can also be expected to find acceptance in health-conscious people by providing high nutritional value with lower fat and calorific content.
[0032] Moreover, depending on the taste preference, health and medical requirements the health drink as disclosed can be specifically designed for different people depending on their age, gender, taste and body needs.
[0033] Additionally, the health drink to be obtained by this invention can be used as other foodstuffs such as, for example, as the raw material for milk based sweets, or for preparation of milk products such as paneer (cottage cheese), curd etc.
[0034] While the health drink of this invention is essentially required to contain soymilk and cow milk, it is allowed to contain other components. The other components thus added in this case do not need to be particularly restricted but are only required to attain the flavour aimed at sufficiently without impairing the effect of repressing the smell of soybeans, the odour of soybeans, and the coarse flavour. For example, spice or sugar or some other sweetener may be added, flavouring agents and enhancers such as coconut milk, almond milk and so on depending on the needs and requirements of the consumers may be added in appropriate quantities.
[0035] Having thus described a few particular embodiments of the invention, various alterations, modifications, and improvements will readily occur to those skilled in the art. Such alteration, modifications, and improvements as are made obvious by this disclosure are intended to be part of this description though not expressly stated herein, and are intended to be within the spirit and scope of the invention. Accordingly, the foregoing description is by way of example only, and not limiting.
,CLAIMS:1. Process of preparing soya based health drink comprising the steps of:

a. taking whole soya bean;
b. sorting and cleaning with portable water;
c. soaking the beans for around 6-8 hours;
d. removing hulls;
e. grinding of soya bean with water at 110°C in soya bean to water ratio of 1:8;
f. deodorizing to remove unwanted smell from the mixture;
g. filtering;
h. boiling the filtrate to get soya milk;
i. mixing cow milk and soya milk in the ratio of 2:1;
j. heating it to 40°C to obtain good inter molecular motion between cow and soya milk;
k. performing fast cooling of the mixture to bring down the temperature to 4°C to lock the molecules.
2. The method as claimed in claim 1, wherein the cow milk has been obtained by feeding Holstein Frisian cows with A1 milk or Desi cows with A2 milk with 25kg of green organic feed comprising of Corn, azolla, napier, alfa-alfa and other green grass; 0.60 kg of arhar; 0.80kg of channa; 0.75kg of tisi (linseed) having 4% oil content; 1.20 kg of mustard having 4% oil content; 3 kg of plain corn; 0.25kg of groundnut cake; 0.41kg of oatmeal; 0.41kg of wheatbran; 0.07kg of salt; 0.06kg of mono calcium phosphate; 0.04kg of yeast based dairy advantage; 0.5kg of cotton pulp having 4% oil content; 0.06kg of optigen and 4 grams of selenium.
3. The method as claimed in claim 1 wherein cow milk and soya milk are mixed in the ratio of 1:1.
4. The method as claimed in claim 1 wherein cow milk and soya milk are mixed in the ratio of 1:2.
5. The method as claimed in claim 1 wherein soya milk as obtained is mixed with milk from other cattle, goat or sheep.
6. The method as claimed in claim 1 further comprising the step of using the health drink as raw material for preparation of other milk products such as milk based sweets, cream, butter, paneer (cottage cheese) and curd.
7. The method as claimed in claim 1 further comprising the step of adding the health drink with other components aimed at attaining different tastes and flavours such as spice, sugar or other sweetener, flavouring agents and taste and health enhancers.
8. The soya based health drink whenever prepared by the process claims 1 – 7.