Carbonated yogurt drink and manufacturing method
OwnerJustin Bijan KANGARLOOinventor
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Abstract
A method for producing a carbonated yogurt drink, according to one aspect, includes mixing Greek yogurt in the range of 40 to 75 parts; liquid milk in the range of 60 to 25 parts; and fruit puree in the range of 0 to 15 parts to create a yogurt emulsion. The yogurt emulsion is transferred to a pressurizable vessel and dry ice of approximately 0.5% by weight of the yogurt emulsion is added to the vessel. The vessel is sealed and refrigerated for up to seven days during which the CO2 is absorbed by the yogurt emulsion. The pressurizable vessel may be, for example, an aluminum drink can or other suitable pressurized beverage container.
Claims19
A method for preparing a carbonated yogurt beverage, the method comprising:
- a. preparing a yogurt emulsion by mixing together a set of ingredients, wherein when the prepared yogurt emulsion consists of 100 parts, the set of ingredients consists of:
- Greek yogurt in the range of 40 to 75 parts;
- liquid milk in the range of 60 to 25 parts;
- and fruit puree in the range of 0 to 15 parts;
- b. transferring the prepared yogurt emulsion to one or more pressurizable vessels so as to fill each pressurizable vessel with yogurt emulsion to a filled volume that is less than a total volume of each said pressurizable vessel;
- c. adding solid CO2 to the yogurt emulsion in the one or more pressurizable vessels, wherein the CO2 does not exceed 0.5% by weight of the total weight of the yogurt emulsion in a pressurizable vessel and then sealing the one or more pressurizable vessels;
- d. storing the emulsion in the sealed, pressurizable vessels at an anti-spoilage temperature for up to seven days until the solid CO2 is absorbed by the yogurt emulsion in gaseous form.
Dependencies are inferred from the claim text.