Process for sweet potato fermentation and dairy alternative products obtained
OwnerShawna Lattimoreinventor
Life of this patent
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Abstract
Provided herein are processes to ferment sweet potatoes and the dairy alternative food products produced thereof. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture and then optionally strained. The mixture is optionally pasteurized and cooled to an incubation temperature to enable the addition of live cultures of fermentation microbes which create the characteristic aroma and sour tang of a fermented dairy product. The product is then subsequently refrigerated for storage. In other embodiments the process relies on wild type fermentation without the addition of commercially prepared or other prepared live microbes. Additives and foods can be incorporated during various stages of the processes.
Claims15
A method of making a sweet potato-based wild fermented dairy alternative food product, comprising the steps of:
- (a) weighing an amount of a raw whole, cut, sliced, chopped, or shredded sweet potato to reach a sweet potato content of about 2% to about 99.9% by weight of the food product;
- (b) optionally weighing i) an amount of salt to reach a content of 0% to about 5% by weight of the food product, ii) an amount of water to reach a liquid content of 0% to about 98% by weight of the food product, or iii) an amount of brine having a salinity content of about 0.5% to about 20% by weight of the brine to reach a liquid content of 0% to about 98% by weight of the food product;
- and
- (c) incubating said sweet potato weighed in step (a), or a mixture of said sweet potato weighed in step (a) and salt, water, or brine weighed in step (b), at an incubation temperature to obtain the fermented dairy alternative food product.
Dependencies are inferred from the claim text.