Dairy-based zero sugar food product and associated method
AssigneeChobani LLC
InventorsAmrish Chawla, Sarah Allred, Zeina Jouni, Ragavendra Hari, Yucheng Hu
Life of this patent
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Abstract
Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.
Claims13
A method of making a zero sugar diary-based food product, the method comprising:
- pasteurizing an amount of raw milk to form pasteurized milk;
- separating the pasteurized milk into a skim portion and a cream portion;
- filtering the skim portion by ultrafiltration to form a permeate and a retentate;
- adding a portion of the permeate, an acyl transferase, and a blend to the cream portion to form a mixture, wherein the blend comprises a lactic acid bacteria, a yogurt starter culture, and probiotics;
- and
- maturing the mixture for at least 8 hours to form the zero sugar diary-based food product,
- wherein the dairy-based food product comprises a sugar content of between 0 wt % and 0.01 wt %.
A zero sugar dairy-based food product comprising:
- a protease;
- an acyl transferase;
- a lactase;
- a skim milk;
- at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof;
- and
- an amount of water,
- wherein the dairy-based food product comprises a sugar content of between 0 wt % and 0.4 wt %.
A method of making a zero-sugar dairy-based food product, the method comprising:
- adding a first amount of enzymes to a mixture of cream and water to form an enzyme mixture, wherein the cream comprises fat in an amount between 30 wt % and 40 wt % of the cream, and the water is present in the mixture in a 50:50 weight ratio of water to fat;
- pasteurizing the enzyme mixture;
- separating the enzyme mixture into a cream portion and a skim portion, wherein the cream portion comprises fat in an amount of about 55 wt % and 65 wt % of the cream portion;
- filtering the skim portion by ultrafiltration to form a permeate and a retentate;
- adding a second amount of the enzymes to the permeate to form a permeate with enzymes;
- mixing the permeate with enzymes and the cream portion to form a zero sugar cream blend;
- adding a protease and additional ingredients to the zero sugar cream blend to form the zero sugar dairy-based food product, the additional ingredients selected from a group consisting of probiotics, natural flavoring, artificial flavoring, vitamins, pectin, oil, and combinations thereof;
- heating the zero sugar cream blend to a temperature of between 285° F. and 295° F. for between 3 seconds and 10 seconds to form the dairy-based food product, wherein the dairy-based food product comprises a sugar content of between 0 wt % and 0.04 wt %.
Dependencies are inferred from the claim text.