# US 9,750,267 B2 · Fruit snack with probiotics and method of manufacturing a fruit snack with probiotics

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- Number: US 9,750,267 B2
- Document ID: US9750267B2
- Status: Granted
- Kind: B2
- Application number: 12/256,101
- Filed: 2008-10-22
- Published: 2009-04-30
- Granted: 2017-09-05
- Earliest claimed: 2007-10-24
- Assignees: The Promotion In Motion Companies, Inc.
- Applicants: Basant K. Dwivedi
- Inventors: Basant K. Dwivedi
- Web page: https://patentgrep.com/patent/US9750267B2

## CPC

- A23G 3/54: Composite products, e.g. layered, coated, filled
- A23G 3/366: {containing microorganisms, enzymes}
- A23G 3/48: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42)
- A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}
- A23L 33/135: Bacteria or derivatives thereof, e.g. probiotics
- A23P 20/25: Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## Abstract

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

## Claims

### Claim 1

A process of manufacturing a food product having probiotic cultures that is stable at room temperature for a substantial period of time, comprising the steps of:
combining a plurality of ingredients to produce a slurry;
cooking the slurry to produce a center for the food product, the center having a substantial moisture content;
applying a barrier layer to the center of the food product, the barrier layer adapted to substantially prevent migration of moisture from the center of the food product;
applying an outer layer over the barrier layer applied to the center of the food product, the outer layer containing probiotic cultures; and
allowing the center of the food product to cool to substantially room temperature prior to applying the outer layer.

### Claim 2 (depends on 1)

The process of claim 1, wherein the step of combining comprises combining at least one of fruit puree and fruit juice with another ingredient to produce the slurry having the substantial moisture content.

### Claim 3 (depends on 1)

The process of claim 1, wherein the moisture content of the center of the food product is at least 10%.

### Claim 4 (depends on 1)

The process of claim 1, wherein the step of combining comprises combining sweetening agents, flavoring agents, water, acidulants, and at least one of fruit purees and juices to produce the slurry having the substantial moisture content.

### Claim 5 (depends on 1)

The process of claim 1, wherein the step of cooking comprises cooking the slurry to a temperature exceeding 212° F.

### Claim 6 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a barrier layer containing fruit flavors.

### Claim 7 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a barrier layer of yogurt coating.

### Claim 8 (depends on 7)

The process of claim 7, wherein the barrier layer of yogurt coating contains yogurt powder, milk powder, sugar, and fat.

### Claim 9 (depends on 1)

The process of claim 1, wherein the step of allowing the center of the food product to cool to substantially room temperature is carried out prior to the step of applying the barrier layer to the center of the food product.

### Claim 10 (depends on 1)

The process of claim 1, wherein the step of applying an outer layer comprises applying an oil/fat based outer layer over the barrier layer applied to the center of the food product, the oil/fat based outer layer containing probiotic cultures.

### Claim 11 (depends on 1)

The process of claim 1, wherein the step of applying an outer layer comprises applying an outer layer containing vitamins.

### Claim 12 (depends on 1)

The process of claim 1, wherein the step of applying an outer layer comprises applying an outer layer of dried yogurt containing dried probiotic cultures.

### Claim 13 (depends on 1)

The process of claim 1, further comprising a step of allowing the food product with the applied barrier layer to substantially dry; and the step of applying an outer layer comprises applying the outer layer over the barrier layer after the food product with the applied barrier layer is substantially dry.

### Claim 14 (depends on 1)

The process of claim 1, wherein applying the barrier layer comprises applying a barrier layer of a yogurt coating; and applying the outer layer comprises applying an outer layer of a yogurt coating containing probiotic cultures and having a thickness greater than a thickness of the barrier layer.

### Claim 15 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a barrier layer having fruit flavored powder.

### Claim 16 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a slurry of zein protein; the process further comprising the step of allowing the barrier layer to substantially dry before applying the outer layer.

### Claim 17 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a slurry of CMC gum; the process further comprising the step of allowing the barrier layer to substantially dry before applying the outer layer.

### Claim 18 (depends on 1)

The process of claim 1, wherein the step of applying a barrier layer comprises applying a slurry of xanthan gum; the process further comprising the step of allowing the barrier layer to substantially dry before applying the outer layer.

### Claim 19 (depends on 1)

The process of claim 1, wherein applying the barrier layer comprises applying a barrier layer of a milk chocolate coating; and applying the outer layer comprises applying an outer layer of a milk chocolate coating containing probiotic cultures.

### Claim 20

A food product, comprising:
a center having a substantial moisture content;
a barrier layer disposed over the center, the barrier layer adapted to substantially prevent migration of moisture from the center of the food product; and
an outer layer disposed over the barrier layer, the outer layer containing probiotic cultures.

### Claim 21 (depends on 20)

The food product of claim 20, wherein the center includes at least one of fruit puree and fruit juice.

### Claim 22 (depends on 20)

The food product of claim 20, wherein the center has a moisture content of substantially at least 10%.

### Claim 23 (depends on 20)

The food product of claim 20, wherein the center includes sweetening agents, flavoring agents, water, acidulants, and at least one of fruit purees and juices.

### Claim 24 (depends on 20)

The food product of claim 20, wherein the barrier layer contains fruit flavors.

### Claim 25 (depends on 20)

The food product of claim 20, wherein the barrier layer is a yogurt coating.

### Claim 26 (depends on 25)

The food product of claim 25, wherein the yogurt coating contains yogurt powder, milk powder, sugar, and fat.

### Claim 27 (depends on 20)

The food product of claim 20, wherein the outer layer is an oil/fat based outer layer containing probiotic cultures.

### Claim 28 (depends on 20)

The food product of claim 20, wherein the outer layer includes vitamins.

### Claim 29 (depends on 20)

The food product of claim 20, wherein the outer layer is dried yogurt containing probiotic cultures.

### Claim 30 (depends on 20)

The food product of claim 20, wherein the barrier layer is a yogurt coating, and the outer layer is a yogurt coating containing probiotic cultures; and the outer layer is thicker than the barrier layer.

### Claim 31 (depends on 20)

The food product of claim 20, wherein the barrier layer includes fruit flavored powder.

### Claim 32 (depends on 20)

The food product of claim 20, wherein the barrier layer is zein protein.

### Claim 33 (depends on 20)

The food product of claim 20, wherein the barrier layer is CMC gum.

### Claim 34 (depends on 20)

The food product of claim 20, wherein the barrier layer is xanthan gum.

### Claim 35 (depends on 20)

The food product of claim 20, wherein the barrier layer is a milk chocolate coating, and the outer layer is a milk chocolate coating containing probiotic cultures.

### Claim 36

A process of manufacturing a food product, comprising the steps of:
providing a center for the food product, the center having a substantial moisture content;
applying a barrier layer around the center of the food product;
applying an outer layer around the barrier layer, the outer layer containing probiotic cultures; and
the barrier layer is adapted to substantially prevent migration of a substantial amount of the moisture content from the center to the outer layer.

### Claim 37 (depends on 36)

The process of claim 36, wherein providing a center for the food product comprises providing a center having at least one of fruit puree and fruit juice.

### Claim 38 (depends on 36)

The process of claim 36, wherein the moisture content of the center of the food product is at least 10%.

### Claim 39 (depends on 36)

The process of claim 36, wherein the step of applying a barrier layer comprises applying a barrier layer containing fruit flavors.

### Claim 40 (depends on 36)

The process of claim 36, wherein the step of applying a barrier layer comprises applying a barrier layer of yogurt coating.

### Claim 41 (depends on 36)

The process of claim 36, wherein the step of applying an outer layer comprises applying an oil/fat based outer layer containing probiotic cultures.

### Claim 42 (depends on 36)

The process of claim 36, wherein the step of applying an outer layer comprises applying an outer layer of dried yogurt containing probiotic cultures.

### Claim 43 (depends on 36)

The process of claim 36, wherein the step of applying a barrier layer comprises applying one of zein protein, CMC gum and xanthan gum.

### Claim 44

A process of manufacturing a food product, comprising the steps of:
combining a plurality of ingredients to produce a slurry;
cooking the slurry to produce a center for the food product;
applying a barrier layer to the center of the food product;
applying an outer layer over the barrier layer applied to the center of the food product, the outer layer containing heat sensitive components; and
allowing the center of the food product to cool to substantially room temperature prior to applying the outer layer.

### Claim 45 (depends on 44)

The process of claim 44, wherein the heat sensitive components are probiotic cultures.

### Claim 46 (depends on 44)

The process of claim 44, wherein the applied barrier and outer layers represent by weight between 5% and 80% of the food product.

### Claim 47 (depends on 44)

The process of claim 44, wherein the step of applying an outer layer comprises applying an outer layer of at least one of yogurt, dark chocolate and milk chocolate, the outer layer including the heat sensitive components.

### Claim 48 (depends on 44)

The process of claim 44, wherein the barrier layer includes vegetable gums adapted to prevent migration of moisture from the center to the outer layer.

### Claim 49 (depends on 48)

The process of claim 48, wherein the vegetable gums are selected from a group consisting of CMC, xanthan gum, gum Arabic, and carageenan gum.

### Claim 50 (depends on 44)

The process of claim 44, wherein the barrier layer is a water soluble protein.

### Claim 51 (depends on 50)

The process of claim 50, wherein the water soluble protein is selected from a group consisting of zein, egg albumin and milk-albumin.

### Claim 52 (depends on 44)

The process of claim 44, wherein the step of combining comprises combining at least one of fruit puree and fruit juice with another ingredient to produce the slurry.

### Claim 53 (depends on 44)

The process of claim 44, wherein the step of combining comprises combining sweetening agents, flavoring agents, water, acidulants, and at least one of fruit purees and juices.

### Claim 54 (depends on 44)

The process of claim 44, wherein the step of cooking comprises cooking the slurry to a temperature exceeding 212° F.

### Claim 55 (depends on 44)

The process of claim 44, wherein the step of applying a barrier layer comprises applying a barrier layer of yogurt coating.

### Claim 56 (depends on 44)

The process of claim 44, wherein the step of allowing the center of the food product to cool to substantially room temperature is carried out prior to the step of applying the barrier layer to the center of the food product.

### Claim 57

A food product, comprising:
a center having a substantial moisture content;
a barrier layer disposed over the center, the barrier layer adapted to substantially prevent migration of moisture from the center of the food product; and
an outer layer disposed over the barrier layer, the outer layer containing heat sensitive components.

### Claim 58 (depends on 57)

The food product of claim 57, wherein the heat sensitive components are probiotic cultures.

### Claim 59 (depends on 57)

The food product of claim 57, wherein the barrier and outer layers represent by weight between 5% and 80% of the food product.

### Claim 60 (depends on 57)

The food product of claim 57, wherein the outer layer includes at least one of yogurt, dark chocolate and milk chocolate.

### Claim 61 (depends on 57)

The food product of claim 57, wherein the barrier layer includes vegetable gums adapted to prevent migration of moisture from the center to the outer layer.

### Claim 62 (depends on 61)

The food product of claim 61, wherein the vegetable gums are selected from a group consisting of CMC, xanthan gum, gum Arabic, and carageenan gum.

### Claim 63 (depends on 57)

The food product of claim 57, wherein the barrier layer is a water soluble protein.

### Claim 64 (depends on 57)

The food product of claim 57, wherein the water soluble protein is selected from a group consisting of zein, egg albumin and milk-albumin.

### Claim 65 (depends on 57)

The food product of claim 57, wherein the center includes sweetening agents, flavoring agents, water, acidulants, and at least one of fruit purees and juices.

### Claim 66 (depends on 57)

The food product of claim 57, wherein the barrier layer includes yogurt coating.