Plant-based yogurt product and method of making same
AssigneeNovare Food Products LLC
InventorMatthew C. Mecray
Life of this patent
Estimating the term…
Abstract
A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F.
Claims5
A plant-based yogurt product, consisting of:
- a predetermined amount of pulse of chickpeas, wherein the predetermined amount of chickpeas is in a range of about 10% to about 35% of the plant-based yogurt product by dry weight;
- a predetermined amount of pumpkin seeds and a predetermined amount of almonds, wherein the predetermined amount of pumpkin seeds and the predetermined amount of almonds is present in a range of about 20% to about 60% of the plant-based yogurt product by dry weight;
- a predetermined amount of a soy component, wherein the predetermined amount of the soy component is up to about 40% of the plant-based yogurt product by dry weight;
- and
- a bacterial culture.
Dependencies are inferred from the claim text.