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US 10,206,409 B2Granted
Freeze-dried, dairy or dairy-substitute compositions and methods of making and using
AssigneeNestec S. A.
InventorsScott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
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Abstract
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.
Claims31
A method of providing a freeze-dried, shelf stable yogurt product comprising the sequential steps of:
- (a) adding a dry emulsifier directly to one or more dairy or dairy substitute ingredients and mixing the dry emulsifier and the dairy or dairy substitute ingredient(s) via high shear blending to form an emulsifier-containing blend, wherein the dry emulsifier consists of lactylated monoglycerides and/or lactylated diglycerides;
- (b) pasteurizing the emulsifier-containing blend, thereby forming a pasteurized blend;
- (c) adding a yogurt culture to the pasteurized blend and blending the pasteurized blend and the yogurt culture;
- (d) fermenting the pasteurized blend containing the yogurt culture, thereby forming a fermented blend;
- (e) admixing a gas with the fermented blend to form an aerated product;
- (f) forming portions of the aerated product into a plurality of pieces, wherein the pieces have a predetermined size and shape;
- (g) cooling the plurality of pieces;
- and
- (h) freeze drying the plurality of pieces to form the freeze-dried, shelf stable yogurt product, wherein the dairy or dairy substitute ingredient(s) is present in an amount of from about 60% to about 98% by weight of the freeze-dried, shelf stable yogurt product, and wherein the freeze-dried, shelf stable yogurt product has a hardness value of from about 0.5 to about 8 pounds of force.
6 more elements
A method of providing a freeze-dried, shelf stable yogurt product comprising the sequential steps of:
- (a) adding a dry emulsifier directly to one or more dairy or dairy substitute ingredients to form an emulsifier-containing blend, wherein the dry emulsifier consists of lactylated monoglycerides and/or lactylated diglycerides;
- (b) pasteurizing the emulsifier-containing blend, thereby forming a pasteurized blend;
- (c) adding a yogurt culture to the pasteurized blend and blending the pasteurized blend and the yogurt culture;
- (d) fermenting the pasteurized blend containing the yogurt culture, thereby forming a fermented blend;
- (e) admixing a gas with the fermented blend to form an aerated product;
- (f) forming portions of the aerated product into a plurality of pieces, wherein the pieces have a predetermined size and shape;
- and
- (g) freeze drying the plurality of pieces to form the freeze-dried, shelf stable yogurt product, wherein the dairy or dairy substitute ingredient(s) is present in an amount of from about 60% to about 98% by weight of the freeze-dried, shelf stable yogurt product and the dry emulsifier is present in an amount of from about 0.001 to about 1% of the freeze-dried, shelf stable yogurt product, and wherein the freeze-dried, shelf stable yogurt product has a hardness value from about 0.5 to about 8 pounds of force and a dissolvability in a range from about 0.1 to about 8 pounds force peak load.
5 more elements
Dependencies are inferred from the claim text.