# US 11,109,609 B2 · Non-dairy high-density kosher frozen dessert product and process therefor

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- Number: US 11,109,609 B2
- Document ID: US11109609B2
- Status: Granted
- Kind: B2
- Application number: 15/873,919
- Filed: 2018-01-18
- Published: 2018-05-24
- Granted: 2021-09-07
- Earliest claimed: 2015-07-22
- Assignees: Belgian Gourmet Ltd.
- Applicants: Belgian Gourmet Ltd.
- Inventors: Micheline Seiger
- Web page: https://patentgrep.com/patent/US11109609B2

## CPC

- A23G 9/32: characterised by the composition {containing organic or inorganic compounds}
- A23G 9/04: Production of frozen sweets, e.g. ice-cream
- A23G 9/325: {containing inorganic compounds}
- A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40)
- A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40)
- A23L 9/20: Cream substitutes
- A23L 15/00: Egg products; Preparation or treatment thereof
- A23L 35/10: {Emulsified foodstuffs}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2200/266: All religious conform ingredients
- A23V 2300/20: Freezing
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

## Claims

### Claim 1

A method for forming a kosher, high-protein, lactose-free, vegetarian, non-dairy frozen dessert, the method comprising:
a. forming a first mixture by mixing by weight 90.6-98.5% water, 0-8.2% sugar, and 1.1-1.46% stabilizer for a minimum time of five minutes and under twenty minutes using a blender;
b. mixing the first mixture with ingredients comprising at least one of a non-dairy, non-whipped creamer, a non-dairy, non-whipped topping, or a non-dairy, non-whipped base, for under thirty minutes and a minimum time of ten minutes to form a light mix, wherein the weight ratio of the water in the first mixture to the at least one non-dairy, non-whipped topping, a non-dairy, non-whipped creamer, and a non-dairy, non-whipped base is approximately 1:1
c. folding said light mix with at least one pre-pasteurized egg ingredient in for less than twenty minutes and a minimum of ten minutes to form a heavy mix, wherein the weight ratio of said at least one pre-pasteurized egg ingredient to water in the first mixture is 0.375-0.7 to 1; and
d. freezing said heavy mix for less than twenty minutes and a minimum of fifteen minutes to form said kosher, high-protein, lactose-free, vegetarian, non-dairy, frozen dessert having a density of 0.7-0.9 g/cm3.

### Claim 2 (depends on 1)

A method according to claim 1, wherein said mixing step in b takes a minimum of ten minutes and takes less than twenty minutes.

### Claim 3 (depends on 2)

A method according to claim 2, further comprising an additive addition step after said mixing step in b.

### Claim 4 (depends on 1)

A method according to claim 1, wherein said ingredients additionally comprise at least one flavor, a sweetening agent and a non-dairy cream or creamer.

### Claim 5 (depends on 4)

A method according to claim 4, wherein said sweetening agent is selected from sugar, syrup, an artificial sweetener and stevia.

### Claim 6 (depends on 4)

A method according to claim 4, wherein said non-dairy non-whipped creamer weight to said first mixture weight is in a weight ratio of 1000:1 to 5:1.

### Claim 7 (depends on 1)

A method according to claim 1, wherein each of said steps of said method is performed at a temperature of less than 20 degrees Celsius.

### Claim 8 (depends on 1)

A method according to claim 1, wherein said light mix is pasteurized.

### Claim 9 (depends on 5)

A method according to claim 5, wherein said frozen dessert comprises 0.5-10% carbohydrate by weight.

### Claim 10 (depends on 1)

A method according to claim 1, wherein said freezing step is a performed in a continuous freezer.