Process for production of a no-starch shelf stable yogurt product

• US 4,748,026 A
• Filed: 08/15/1986
• Issued: 05/31/1988
• Est. Priority Date: 08/15/1986
• Status: Expired due to Fees

• Current Assignee: Del Monte Corporation (Conagra Brands, Inc.)
• Original Assignee: Nabisco Brands Incorporated (Mondelez International, Inc.)
• Inventors: Murray, Mark E., Keefer, Dorothy K.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Cintins, Marianne M.
• Application Number:
  US06/897,755
• Time in Patent Office: 655 Days
• Field of Search: 426/43, 426/40, 426/42, 426/34-36, 426/522, 426/521, 426/580, 426/583, 426/409, 426/61-63
• US Class Current: 426/43
• CPC Class Codes: A23C 9/137 Thickening substances

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.

Claims

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.

2. The method according to claim 1 wherein said pasteurizing steps (a and f) are carried out at a temperature of about 180°

F. to about 195°

F.

3. The method according to claim 1 wherein said homogenizing step (e) is carried out at a pressure of between about 500 and 1500 p.s.i.

4. The method according to claim 2 wherein said calcium binding gum comprises about 0.01% to about 7% of the final yogurt product.

5. The method according to claim 4 wherein said starch free mixture is comprised of pectin and carrageenan.

6. The product according to claim 5 wherein said mixture is further comprised of gelatin.

7. The method according to claim 5 wherein said mixture is further comprised of a stabilizer.

8. The method according to claim 6 wherein said mixture is further comprised of between about 0.05% and 10% by weight of the final product of a gum stabilizer.

9. The method according to claim 8 wherein said stabilizer is selected from the group consisting of methyl cellulose, carboxymethyl cellulose, guar gum, xanthan gum, and locust bean gum.

10. The method according to claim 9 wherein said mixture is further comprised of between about 2% and 10% by weight of the final product of sugar.

11. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch comprising:

(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;

13. The method according to claim 11 wherein said pasteurizing steps (a and f) are carried out at a temperature of about 180°

F. to about 195°

F.

14. The method according to claim 11 wherein said homogenizing step (e) is carried out at a pressure of between about 500 and 1500 p.s.i.

16. The method according to claim 14 wherein said starch free mixture is comprised of pectin and carrageenan.

19. The method according to claim 16 wherein said mixture is further comprised of between about 0.05% and 10% by weight of the final product of a gum stabilizer.

21. The method according to claim 19 wherein said mixture is further comprised of between about 2% and 10% by weight of the final product of sugar.

23. The method according to claim 21 wherein said pasteurizing steps (a and f) are carried out at a temperature of about 180°

F. to about 195°

F.

24. The method according to claim 21 wherein said homogenizing step (e) is carried out at a pressure of between about 500 and 1500 p.s.i.

26. The method according to claim 24 wherein said starch free mixture is comprised of pectin and carrageenan.

29. The method according to claim 26 wherein said mixture is further comprised of between about 0.05% and 10% by weight of the final product of a gum stabilizer.

31. The method according to claim 29 wherein said mixture is further comprised of between about 2% and 10% by weight of the final product of sugar.

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.

15. The method according to claim 12 wherein said calcium binding gum comprises about 0.01% to about 7% of the final yogurt product.

17. The product according to claim 15 wherein said mixture is further comprised of gelatin.

18. The method according to claim 15 wherein said mixture is further comprised of a stabilizer.

20. The method according to claim 18 wherein said stabilizer is selected from the group consisting of methyl cellulose, carboxymethyl cellulose, guar gum, xanthan gum, and locust bean gum.

22. A method of producing an improved starch free shelf stable yogurt characterized by its smooth texture and an absence of starch comprising:

(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.

25. The method according to claim 22 wherein said calcium binding gum comprises about 0.01% to about 7% of the final yogurt product.

27. The product according to claim 25 wherein said mixture is further comprised of gelatin.

28. The method according to claim 25 wherein said mixture is further comprised of a stabilizer.

30. The method according to claim 28 wherein said stabilizer is selected from the group consisting of methyl cellulose, carboxymethyl cellulose, guar gum, xanthan gum and locust bean gum.