Process for production of a no-starch shelf stable yogurt product
First Claim
Patent Images
1. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch:
- (a) pasteurizing a fluid homogenized dairy base by heating at a temperature between about 170°
F. and about 210°
F.;
(b) fermenting said dairy base at a temperature of about 95°
to 110°
F. for a period of time sufficient to produce a yogurt base of pH about 3.5 to 5;
(c) adding a starch free mixture of food additives comprising at least one calcium binding gum selected from the group consisting of algin, carrageenan and pectin in quantities sufficient to prevent the formation of appreciable syneresis at temperatures as high as 210°
F. is mixed with said fermented yogurt base;
(d) preconditioning said mixed yogurt base (step C) by continuously adjusting the temperature of said mixed yogurt base over a period of no greater than about 10 minutes to a temperature of 150°
F.;
(e) homogenizing the preconditioned yogurt base from step d to form a uniform mixture; and
(f) pasteurizing said homogenized yogurt at a temperature of between about 170°
F. and 210°
F.
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Abstract
This invention provides a method for producing shelf-stable yogurt product which exhibits a smooth, non-gritty texture and enhanced storage stability and the yogurt product produced by such a method. A yogurt product that is storage stable is that which does not have to be refrigerated, i.e., can be stored at room temperature for a period in excess of a few weeks without undergoing spoilage or a substantial breakdown in texture.
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Citations
31 Claims
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1. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch:
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(a) pasteurizing a fluid homogenized dairy base by heating at a temperature between about 170°
F. and about 210°
F.;(b) fermenting said dairy base at a temperature of about 95°
to 110°
F. for a period of time sufficient to produce a yogurt base of pH about 3.5 to 5;(c) adding a starch free mixture of food additives comprising at least one calcium binding gum selected from the group consisting of algin, carrageenan and pectin in quantities sufficient to prevent the formation of appreciable syneresis at temperatures as high as 210°
F. is mixed with said fermented yogurt base;(d) preconditioning said mixed yogurt base (step C) by continuously adjusting the temperature of said mixed yogurt base over a period of no greater than about 10 minutes to a temperature of 150°
F.;(e) homogenizing the preconditioned yogurt base from step d to form a uniform mixture; and (f) pasteurizing said homogenized yogurt at a temperature of between about 170°
F. and 210°
F. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10)
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11. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch comprising:
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(a) pasteurizing a fluid homogenized dairy base by heating at a temperature between about 170°
F. and about 210°
F.;(b) fermenting said dairy base at a temperature of about 95°
to 110°
F. for a period of time sufficient to produce a yogurt base of pH about 3.5 to 5; - View Dependent Claims (13, 14, 16, 19, 21, 23, 24, 26, 29, 31)
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12. (c) adding a starch free mixture of food additives comprising at least one calcium binding gum selected from the group consisting of algin, carrageenan and pectin in quantities sufficient to prevent the formation of appreciable syneresis at temperatures as high as 210°
- F. is mixed with said fermented yogurt base;
(d) preconditioning said mixed yogurt base (step C) by continuously adjusting the temperature of said mixed yogurt base to a temperature of between about 125°
F. and about 160°
F. and maintaining that temperature for a period of about 0.5 minutes to about 20 minutes;(e) homogenizing the preconditioned yogurt base from step d to form a uniform mixture; and (f) pasteurizing said homogenized yogurt at a temperature of between abut 170°
F. and 210°
F. - View Dependent Claims (15, 17, 18, 20)
- F. is mixed with said fermented yogurt base;
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22. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch comprising:
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(a) pasteurizing a fluid homogenized dairy base containing milk protein by heating at a temperature between about 170°
F. and about 210°
F.;(b) fermenting said dairy base at a temperature of about 95°
to 110°
F. for a period of time sufficient to produce a yogurt base of pH about 3.5 to 5;(c) adding a starch free mixture of food additives comprising at least one calcium binding gum selected from the group consisting of algin, carrageenan and pectin in quantities sufficient to prevent the formation of appreciable syneresis at temperatures as high as 210°
F. and mixing with said fermented yogurt base;(d) denaturing the protein in said mixed yogurt base (step c) by heating said yogurt base at a temperature of at least about 130°
F. to about 185°
F. for a period of at least about 30 minutes;(e) homogenizing the preconditioned yogurt base from step d to form a uniform mixture; and (f) pasteurizing said homogenized yogurt base at a temperature of between about 170°
F. and 210°
F. - View Dependent Claims (25, 27, 28, 30)
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Specification