Reduced water activity yogurt
AssigneeThe Quaker Oats Company
InventorsSteven E. Havlik, Patrick J. Patterson, Brian Sambor, John F. Schuette
Life of this patent
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Abstract
A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
Claims30
A food product comprising a yogurt, said yogurt comprising:
- a cultured milk made from a milk comprising at least 25 wt. % and less than 29 wt. % milk solids, non-fat;
- wherein the cultured milk comprises milk solids, non-fat, from the milk and derivative solids at a combined concentration equal to at least 25 wt. % and less than 29 wt. %;
- wherein the derivative solids are selected from the group consisting of glucose derived from the milk solids from the milk, galactose derived from the milk solids from the milk, and lactic acid derived from the milk solids from the milk;
- wherein the cultured milk comprises lactose that has been at least partially hydrolyzed to glucose and galactose;
- wherein the yogurt comprises a water activity equal to no more than 0.70;
- wherein the yogurt comprises at least one added solute, wherein the at least one added solute comprises glycerin;
- wherein the yogurt has a pH equal to no more than 4.6;
- and
- wherein the yogurt has a fat concentration that does not exceed 3.25% by weight.
A method for making a food product that comprises a yogurt, said method comprising the steps of:
- culturing a milk to form the yogurt, wherein the milk comprises:
- at least 25% and less than 29% milk solids, non-fat by weight;
- and
- lactose;
- adding lactase to hydrolyze the lactose;
- and
- adding at least one solute to the yogurt, wherein the at least one solute comprises glycerin;
- wherein the yogurt has a water activity equal to no more than 0.7;
- wherein the yogurt has a pH equal to no more than 4.6;
- wherein the yogurt has a fat concentration that does not exceed 3.25% by weight.
Dependencies are inferred from the claim text.