Preparation of a low calorie, low fat fruit-containing yogurt

Claim 1

A method for making less than 1% by weight total carbohydrate, less than about 0.2% by weight fat, low calorie yogurt product containing fruit in an amount from 15 to 20% by weight of the yogurt product, said method comprising the steps of: (a) admixing pasteurized skim milk having a fat content of less than about 0.2% by weight, stabilizers and an amount of nonfat dry milk solids effective to improve texture and flavor, said nonfat dry milk solids being derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying; (b) heating said mixture to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (c) homogenizing said pasteurized mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (d) cooling said homogenized mixture to a temperature of about 90° to 120° F. (32.3° to 48.9° C.); (e) innoculating said cooled homogenized mixture with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) maintaining said innoculated mixture at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 3.8 to 4.8 and to form an acceptable taste and texture in said innoculated mixture; (g) cooling said innoculated mixture to a temperature in the range 50° to 75° F. (10° to 23.9° C.); (h) forming said cooled innoculated mixture into a smooth textured product; (i) blending said smooth textured product with low calorie fruit preserves, said low calorie fruit preserves comprising about 40% to 50% by weight of fruit and a syrup for said fruit, said syrup including invert sugar containing at least 36% by weight fructose, said low calorie fruit preserves containing not more than 825 calories per pound (1817 calories per kilogram) thereof; and (j) cooling said blend of fruit preserves and smooth textured product to a temperature sufficiently low to stop fermentation.

Claim 2

A method for making less than 1% by weight total carbohydrate, less than about 0.2% by weight fat, low calorie yogurt product containing fruit in an amount from 15 to 20% by weight of the yogurt product, said method comprising the steps of: (a) admixing pasteurized skim milk having a fat content of less than about 0.2% by weight, stabilizers and an amount of nonfat dry milk solids effective to improve texture and flavor, said nonfat dry milk solids being derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying; (b) heating said mixture to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (c) homogenizing said pasteurized mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (d) cooling said homogenized mixture to a temperature of about 90° to 120° F. (32.3° to 48.9° C.); (e) innoculating said cooled homogenized mixture with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) maintaining said innoculated mixture at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 3.8 to 4.8 and to form an acceptable taste and texture in said innoculated mixture; (g) cooling said innoculated mixture to a temperature in the range 50° to 75° F. (10° to 23.9° C.); (h) forming said cooled innoculated mixture into a smooth textured product; (i) blending said smooth textured product with low calorie fruit preserves, said low calorie fruit preserves comprising about 40% to 50% by weight of fruit and a syrup for said fruit, said syrup including invert sugar containing at least 36% by weight fructose, said low calorie fruit preserves containing not more than 825 calories per pound (1817 calories per kilogram) thereof; and (j) cooling said blend of fruit preserves and smooth textured product to a temperature sufficiently low to stop fermentation.

Claim 3

A method for making a less than 1% by weight total carbohydrate, less than about 0.2% by weight fat, low calorie yogurt product containing fruit in an amount from 15 to 20% by weight of the yogurt product, said methods comprising the steps of: (a) admixing pasteurized skim milk having a fat content of less than about 0.2% by weight, stabilizers and an amount of nonfat dry milk solids effective to improve texture and flavor, said nonfat dry milk solids being derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying; (b) heating said mixture to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (c) homogenizing said pasteurized mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (d) cooling said homogenized mixture to a temperature of about 90° to 120° F. (32.2° to 48.9° C.); (e) innoculating said cooled, homogenized mixture with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) adding said innoculated mixture into individual yogurt cups containing low calorie fruit preserves, said low calorie fruit preserves comprising about 40% to 50% by weight of fruit and a syrup for said fruit, said syrup including invert sugar containing at least 36% by weight fructose, said low calorie fruit preserves containing not more than 825 calories per pound (1817 calories per Kilogram) thereof; (g) maintaining said fruit preserves and innoculated mixture at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 3.8 to 4.8 to form an acceptable taste and texture in said innoculated mixture; and (h) cooling said fruit preserves and innoculated mixture to a temperature sufficiently low to stop fermentation.

Claim 4

A method for making a less than 1% by weight total carbohydrate, less than about 0.2% by weight fat, low calorie yogurt product containing fruit in an amount from 15 to 20% by weight of the yogurt product, said methods comprising the steps of: (a) admixing pasteurized skim milk having a fat content of less than about 0.2% by weight, stabilizers and an amount of nonfat dry milk solids effective to improve texture and flavor, said nonfat dry milk solids being derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying; (b) heating said mixture to a temperature in the range from about 190° to 195° F. (87.7° to 90.6° C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (c) homogenizing said pasteurized mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm 2 ); (d) cooling said homogenized mixture to a temperature of about 90° to 120° F. (32.2° to 48.9° C.); (e) innoculating said cooled, homogenized mixture with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal proportions; (f) adding said innoculated mixture into individual yogurt cups containing low calorie fruit preserves, said low calorie fruit preserves comprising about 40% to 50% by weight of fruit and a syrup for said fruit, said syrup including invert sugar containing at least 36% by weight fructose, said low calorie fruit preserves containing not more than 825 calories per pound (1817 calories per Kilogram) thereof; (g) maintaining said fruit preserves and innoculated mixture at a temperature of about 90° to 120° F. (32.2° to 48.9° C.) for a time sufficient to produce a pH in the range of about 3.8 to 4.8 to form an acceptable taste and texture in said innoculated mixture; and (h) cooling said fruit preserves and innoculated mixture to a temperature sufficiently low to stop fermentation.

Claim 5

A method, as claimed in claims 1 or 2, wherein said skim milk has a fat content of less than about 0.1% by weight.

Claim 6

A method as claimed in claims 1 or 2, wherein the pH produced in said innoculated mixture is in the range of about 4.5 to 4.7.

Claim 7

A method, as claimed in claims 1 or 2, wherein said time sufficient in step (b) is from about 20 to 60 minutes.

Claim 8

A method, as claimed in claims 1 or 2, wherein said homogenizing is practiced in the pressure range 1000 to 2000 psig (70.03 to 140.06 kg/cm 2 ).

Claim 9

A method, as claimed in claims 1 or 2, wherein said temperature sufficiently low to stop fermentation is in the range from 35° to about 50° F. (1.6° to 10° C.).

Claim 10

A method, as claimed in claims 1 or 2, wherein said temperature sufficiently low to stop fermentation is in the range from 35° to 40° F. (1.6° to 4.4° C.).