# US 12,108,773 B2 · Method of producing fermented non-dairy frozen confectionery > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,108,773 B2 - Document ID: US12108773B2 - Status: Granted - Kind: B2 - Application number: 17/299,905 - Filed: 2019-12-02 - Published: 2022-01-27 - Granted: 2024-10-08 - Earliest claimed: 2018-12-05 - Assignees: Societe des Produits Nestle S.A. - Applicants: Societe Des Produits Nestle S.A. - Inventors: Juan Du; Christoph Josef Bolten; Liang Wei Wilson Lee; Nilesh Desai - Web page: https://patentgrep.com/patent/US12108773B2 ## CPC - A23G 9/363: {containing microorganisms, enzymes} - A23G 9/08: Batch production {(A23G9/06 takes precedence)} - A23G 9/32: characterised by the composition {containing organic or inorganic compounds} - A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) - A23G 9/42: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34) - A23G 2200/02: containing microorganisms, enzymes, probiotics - A23G 2200/14: containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## Abstract The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts. ## Claims ### Claim 1 A method of producing a non-dairy frozen confectionery, the method comprising: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture that is Streptococcus thermophilus selected from the group consisting of Streptococcus thermophilus NCC 2019: CNCM I-1422 and Streptococcus thermophilus NCC 2496: CNCM I-3915, and cooling the fermented grain based ingredient mix; 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids, wherein at least one nut and/or seed in the nut and/or seed based ingredient mix is selected from the group consisting peanuts, almonds, brazil nuts, cashews, hazelnuts, pecans, walnuts, macademia nuts, pistachio, chestnuts, sunflower, and mixtures thereof; and 3) combining the nut and/or seed based ingredient mix with the cooled fermented grain based ingredient mix, and freezing to form the non-dairy frozen confectionery. ### Claim 2 (depends on 1) The method according to claim 1, wherein the nut and/or seed based mix is pasteurized. ### Claim 3 (depends on 1) The method according to claim 1, wherein the combined grain based ingredient mix and the nut and/or seed based ingredient mix is sweetened before the freezing thereof. ### Claim 4 (depends on 1) The method according to claim 1, wherein the non-dairy frozen confectionery product has a solid content of 35-45 wt. % solids. ### Claim 5 (depends on 1) The method according to claim 1, wherein grain in the grain based ingredient mix is selected from the group consisting of grain, cereal, pulse and a combination thereof. ### Claim 6 (depends on 1) The method according to claim 1, wherein grain in the grain based ingredient mix is selected from the group consisting of oat, rice, wheat, barley, corn, millet, sorghum, and rye and a combination thereof. ### Claim 7 (depends on 5) The method according to claim 5, wherein the pulses are selected from the group consisting of mung bean, pea, lentils and a combination thereof. ### Claim 8 (depends on 1) The method according to claim 1, wherein the grain based ingredient mix comprises 3-20 wt. %, of grain material based on the weight of the grain based ingredient mix. ### Claim 9 (depends on 1) The method according to claim 1, wherein the nut and/or seed based ingredient mix is not fermented. ### Claim 10 (depends on 1) The method according to claim 1, wherein the nut and/or seed based ingredient mix comprises 5-70 wt. % of the at least one nut and/or seed based on the weight of the nut and/or seed based ingredient mix. ### Claim 11 (depends on 1) The method according to claim 1, wherein the grain based ingredient mix comprises 5-30 wt. % of the plant syrup. ### Claim 12 (depends on 1) The method according to claim 1, wherein the plant syrup is selected from the group consisting of syrup from tapioca, corn, sweet potato, yam, potato, rice, brown rice, barley, oat, birch, fruits, chocolate, yacon, sorghum, cane and combinations thereof. ### Claim 13 (depends on 1) The method according to claim 1, wherein the pasteurization of the grain based ingredient mix is at a temperature of 63°-100° C. for a period of 0.25-3 min. ### Claim 14 (depends on 1) The method according to claim 1, wherein the nut and/or seed based ingredient mix comprises 0-20 wt. % of vegetable oil based in the weight of the nut and/or seed based ingredient mix. ### Claim 15 (depends on 1) The method according to claim 1, wherein the non-dairy frozen confectionery product comprises 0-3 wt. % stabilizer. ### Claim 16 (depends on 1) The method according to claim 1, wherein the combined grain based ingredient mix and the nut and/or seed based ingredient mix is frozen while aerating the combined grain based ingredient mix and the nut and/or seed based ingredient mix. ### Claim 17 (depends on 1) A frozen confectionery according to the method of claim 1. ### Claim 18 A non-dairy frozen confectionery comprising: 3-20 wt. % grain fermented with Streptococcus thermophilus selected from the group consisting of Streptococcus thermophilus NCC 2019: CNCM I-1422 and Streptococcus thermophilus NCC 2496: CNCM I-3915, and 4-40 wt. % seed and/or nuts selected from the group consisting peanuts, almonds, brazil nuts, cashews, hazelnuts, pecans, walnuts, macademia nuts, pistachio, chestnuts, sunflower, and mixtures thereof.