Note: Descriptions are shown in the official language in which they were submitted.
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0180.RM 0332-005
IN8TANT YOGURT COMPO8ITION AND PROCE88
BACKGROUND OF THE INVENTION
This invention relates to a food product, and more
particularly to a dry yogurt product, and a process for preparing
same. The dry product of this invention may be reconstituted to
form either a liquid or a semi-solid food by the addition of a
liquid such as milk.
Yogurt is a form of fermented milk which has been curdled to
a smooth, creamy, or custard-like consistency. Natural yogurt is
produced by the fermentation of lactic acid-producing organisms,
e.g. Lactobacillus bulgaricus or Lactobacillus acidophilus.
Generally, the microorganism is added to milk and then incubated
until the desired amount of fermentation has occurred. The
fermentation process lowers the pH of the milk and causes it to
curdle. The product thus produced is ordinarily chilled to
inhibit undesirable microbial action and preserve the product in
the desired condition. It is in this hydrated form that yogurt
is commonly sold.
A process for preparing a liquid yogurt which may be frozen
is disclosed in U.S. Patent No. 4,110,476. However, it is
convenient to have an instant yogurt which may be preserved for
long periods of time, and which may be reconstituted by the
average consumer when it is to be consumed. United States Patent
No. 1,269,769 refers to instant yogurt drink formulations that
are reconstituted with milk. Similarly, U.S. Patent No.
4,289,788 refers to instant yogurt meal (i.e. semisolid)
compositions that are reconstituted with milk. U.S. Patent No.
4,624,853 discloses another type of instant yogurt-like product.
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The texture of a yogurt is an important factor in
determining its consumer acceptability. Yogurt should be free
of lumps or curds and exhihit a smooth, custard-like
consistency. A high quality yogurt is one of good texture
which is low in fat and which includes effective amounts of
active culture, as well as protein, calcium and other useful
nutrients.
High quality hydrated yogurt products are sold
commercially. It is also possible for consumers to produce
high quality yogurt at home, although this requires a fair
amount of time, effort and skill. However, all hydrated yogurt
products have a quite limited life, even when refrigerated.
Therefore, yogurt must he purchased or made close to the time
of consumption to avoid spoilage.
An instant yogurt product provides the benefits of
long shelf life and convenient preparation and storage. It has
not been possible to produce an instant high quality yogurt
product which can be conveniently reconstituted into either a
yogurt drink or a yogurt meal.
SUMMARY OF THE INVENTION
In one aspect, the present invention provides a ~
powdered yogurt formulation, which can be reconstituted into ~;
either a yogurt meal or a yogurt liquid drink, comprising:
about 10-45% by weight ~f dehydrated yogurt powder;
about 0.001-1.0% by weight of a Lactobacillus culture;
about 10-30% by weight of a whey; and
about 0.1-20% by weight of a mixture of~locust bean gum
and xanthan gum.
In the mixture of xanthan gum and locust bean gum
both gums may have a mesh size of about twenty to about four
hundred. The whey may optionally include fibers, bran or
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purified cellulose. The inventive composition can also include
sweeteners (artiflcial or natural), flavouring agents, and
coloriny agents.
The invention further provides a powdered yogurt
composition compri.sing:
about 35-39% by weight of a dehydrated yogurt powder;
about 15-22% whey;
about 4-11% of a mixture comprising approximately equal
weights of xanthan gum and locust bean gum, said gums having a
0 mesh size of about 300; and,
about 0.001-1.0% of Lactobacillus bulgaricus.
In preferred embodiments the Lactobacillus culture is
either Lactobacillus bulgaricus or Lactobacillus acidophilus.
In further preferred embodiments the composition may
additionally comprise purified cellulose, particularly about
0.3% to about 4% by weight of purified cellulose.
In another aspect, the present invention provides a
process for preparing the above identified instant powdered
composition. This process comprises mixing the above
identified ingredients to form a free flowing, dry powdered
composition.
This invention seeks to provide a packaged instant ;.
yogurt preparation that requires no refrigeration, has a
prolonged shelf life, and ca~ be prepared as either a yogurt
drink or a yogurt meal.
The present invention also seeks to provide a process
for preparing an instant yogurt preparation that can be
reconstituted to form either a yogurt drink or a yogurt meal.
The present invention further seeks to provide an
instant yogurt formulation having high quality, high
nutritional value, and fiber.
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Advantages of the present invention will become
apparent from the following description of the preferred
embodiments of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention comprises an instant powdered
composition that will form a yogurt meal, or a liquid yogurt
drink, when mixed with liquid milk or reconstituted powdered
milk, and a process for preparing said composition.
The dry powdered composition of this invention is
suitably mixed with mi.lk in the approximate proportion of 18 to
30 grams of powder to six ounces of milk to form a yogurt meal;
when eight ounces of milk are added to about 15 to 30 grams of
the instant yogurt formulation, a yogurt drink is created. The
optimal proportion needed to create a drink or a meal will vary
depending upon the particular embodiment, and the preference of
the consumer. This invention is not limited to use with any
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particular type of milk; any milk or milk substitute may be used,
such as whole milk, skim or non-fat milk, non-dairy creamers,
powdered milk and the like. Of course, where powdered milk is
used it must be reconstituted with the appropriate amount of
water, either before or after mixing with the instant yogurt
powder, to form the requisite quantity of milk. Thus, the fat
content of the milk may vary from 0% up to roughly 4~ (whole
milk), or even higher. The fat content of the reconstituted
yogurt product will, of course, depend upon the fat content of
the milk used to create it. If non-fat milk is used, a lower-fat
yogurt is produced.
Yogurt flavor is imparted to the composition of the present
invention by Lactobacillus culture and deactivated yogurt powder.
Yogurt powder is dehydrated and may be of the type produced and
sold by Beatrice Foods, National Dairy or other large suppliers
of yogurt powder, such as creamery products, or it may be yogurt
powder manufactured directly for use in production according to
standard evaporation and drying techniques. While yogurt powder
is made from natural yogurt containing an active culture, the
processing of natural yogurt with heat to remove all moisture
acts to destroy the yogurt culture. Hence, yogurt powder is in
the deactivated state. The yogurt powder may be dried by freeze
drying, spray drying, roller drying, or any other commercial
drying technique. The preferred yogurt powder is spray dried.
The amount of dehydrated yogurt in the invention composition may
vary widely but generally is from about 10% to about 45~ by
weight of the composition. Preferably, the amount of yogurt
powder is from about 20% to about 30% of the total dry powdered
composition. Most preferably, the yogurt powder comprises from
about 35% to about 39% of the composition.
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Dry Lactobacillus culture is also commercially available.
It is used as a culture for the production of natural yogurt.
For purposes of inclusion in a dried composition in accordance
with the invention, it is preferable to use a dry culture in
which the bacilli are in the dormant state and are activated when
water (or milk) is added to the preparation; this culture must be
sufficiently stable for storage at room temperature. Stabilized,
dried cultures of lactic acid-producing bacteria of the type
described in U.S. Patent No. 3,837,397
may be used for the present
invention. Lactobacillus culture serves, when ingested, to
promote the growth of intestinal bacteria which are beneficial to
the intestinal flora of the small intestine and which help
promote food digestion and absorption across the small intestine.
The amount of Lactobacillus culture used in the present
inventive composition may vary widely, although it is generally
from about 0.001% to about l.0%. Typically, the lower portion of
this range of concentrations is used, preferably from about
0.001% to about 0.01%.
The composition of the present invention comprises whey.
Whey is an excellent source of high value protein. The whey used
in the present invention may be either a sweet whey or an acid
whey, depending on the flavor characteristics desired in the
final product. A sweet whey is generally used to make a
non-fruit flavored yogurt. An acid whey (i.e. a whey containing
lactic, citric, malic or tartaric acid, or the like) is generally
used to make a fruit-flavored yogurt product, to produce a more
sour taste. Acid wheys affect the gel set characteristics of the
yogurt product, so higher concentrations of xanthan gum and
locust bean gum are generally used with an acid whey to counter
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this effect. The dry yogurt composition of the present invention
generally ccmprises approximately 10-30% by weight of a whey, and
preferably comprises about 15-22% whey.
For fruit-flavored compositions, a particularly preferred
whey is a mixture of acid whey and citric acid. This mixture is
particularly preferred because it combines the advantages of acid
whey with the fact that the total amount of acid in the mixture
may be regulated using citric acid. The amount of food acidulant
that may be used in the dry composition of the present invention
should be sufficient to adjust the pH of the solution formed when
the composition is combined with water to about 3.5 to 4.5. If
the pH is lower than about 3.5, the product may be coarse in
texture due to an acid-induced protein reaction.
A hydrocolloid gum must be used in the inventive
composition. The hydrocolloid gum is preferably a mixture of
xanthan gum and locust bean gum. This combination of gums
accounts for the ability of the inventive composition to be
reconstituted as either a yogurt drink or a yogurt meal. The
gums of the present invention will have a mesh size of about 20
to about 400 per cm. The gums each have a preferred mesh size of
about two hundred to four hundred per cm., most preferably about
three hundred, because these fine mesh gums produce a fine
texture product. Lower mesh sizes, e.g. 20-50, may be used when
a higher texture is desirable.
The total concentration of both gums is from about 0.1~ to
about 20% by weight of the total composition. Preferably, the
total concentration of these gums is from aboujt 4% to about ll~.
Most preferably, the total weight of gums in the instant
formulation is approximately 9%, with approximately half the
weight being contributed by locust bean gum and half by xanthan
gum.
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Other ingredients may also be added to the composition of
the present invention. For example a sweetener, either caloric
or noncaloric, may be added. Such caloric sweeteners include
fructose, sucrose and dextrose, although other sugars, such as
corn syrup solids, lactose, etc., may be used. Such sugars may
be employed singularly or in combination. ~oreover, artificial
sweeteners that are slightly caloric or noncaloric, such as, for
example, edible saccharine salts, dipeptide units such as
aspartame and the like, may be included in the dry mix to replace
all or part of the sugar. Other artificial sweeteners, as they
become approved for food use, may be used in the inventive
composition. A preferred artificial sweetener is an aspartame
mixture at a concentration of approximately 5%. This mixture
comprises about one part aspartame and ten parts of a dispersent,
e.g., whey powder. The amount of sweetener used may vary widely,
but generally approximately 1-20% by weight of the yogurt
formulation is sweetener. Suitably, 1-10% of the formulation may
be sweetener. Pure aspartame may be used in an amount of about
0.1% to about 1.5% of the yogurt formulation.
A fiber source in addition to the fiber provided by the
xanthan gum and the locust bean gum is often utilized in the
inventive compositions. A preferred insoluble fiber source in
bran, preferably rice bran, oat bran, or wheat bran. Bran, or
another suitable fiber source, or combination of sources, can
comprise up to about 10% by weight of the composition. Suitably,
bran is added to the composition, in a range of from about 0.3%
to about 4.0% by weight. Preferably, rice bran constitutes
approximately 1.0% of the total composition. Another fiber
source suitable for use in the present invention is purified
cellulose, including microcrystalline cellulose. The fiber
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content of the composition affects its texture, and thus may
affect the mesh size chosen for the gums. If the fiber content
is relatively low, a lower number mesh size will be needed to
provide more texture to the product.
The nutritional aspects of the composition can be improved
by the addition of a protein source. Suitably, this ingredient
may comprise up to about 20% of the composition. Preferably,
caseinate, such as sodium, potassium, or calcium caseinate, is
added at about 10% to about 20% by weight of the total
composition. Preferably, calcium caseinate constitutes
approximately 15% of the composition. Whey protein concentrate
can also be used as an added source of protein, either alone or
in combination with other proteins.
An emulsifier or dispersing agent, e.g. lecithin, may be
used in the inventive composition. Lecithin is the preferred
emulsifier because it comprises a phospholipid complex which
approximates the phospholipids naturally occurring in milk.
Other emulsifiers, such as mono- and diglycerides and
combinations thereof, citrate salts, or phosphate salts, may be
used. The dispersing agent acts to disperse the powder particles
in milk or water when the instant formulation is reconstituted.
However, an emulsifier is not essential if the composition is
prepared by spray drying. The amount of dispensing agent used in
the present invention is generally about 0.1 to 10%, although
amounts outside this range may be used. Preferably about 0.3 to
1.5% by weight is used. Suitably about 0.5% is used.
Flavoring agents may be employed in the composition of the
present invention. A flavoring agent may be natural or
artificial. Dehydrated fruits, such as apple flavored bits, may
also be employed. When a natural fruit flavoring agent is
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employed, the preferred sweetener is fructose because fructose
brings out the natural fruit flavors to a greater extent than do
other sweeteners. The amount of flavoring agent may vary widely,
but generally an amount of from about 0.1% to about 5%, typically
from about 0.3% to about 3.0%, and preferably from about 0.5% to
about 1.0% by weight of the total composition may comprise
flavoring agents.
Coloring agents may also be used in the present invention.
The coloring agent may be any acceptable coloring ingredient
appropriate to the flavoring agents and approved for food use.
For example, in the case of strawberry flavor, the appropriate
coloring agent may be FD&C Red 40. The amount of coloring agent
may vary widely, but an amount of generally from about 0.001% to
about 1.0%, typically from about 0.2% to about 0.5%, and
preferably from about 0.06% to about 0.1% by weight of the total
composition may be used, depending upon the potency of the agent
and the intensity of the color desired. Natural colors, e.g.,
beet color, may be used, alone or in combination with other
coloring agents.
The locust bean gum and xanthum gum of the present invention
comprise a gelling system which thickens and produces a custard-
like texture in the product. These inventive compositions are
fully capable of setting to produce a yogurt meal of high
quality, yet may also be employed to produce a high quality
yogurt drink. Other gel systems are known in the art, e.g. those
using instant starches, carrageenian or other types of gums, but
the prior art systems are not suitable substitutes for the gums
in the present invention. Alginates may be used as a setting gel
if calcium levels are carefully controlled, and gums such as agar
may be used if specially treated, e.g. by pre-cooking and
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grinding. However, the gums of the present invention provide all
the advantages disclosed herein without special calcium salts or
phosphate salts to set the gel and without special treatment.
When used in the proportions and mesh sizes stated above, these
gums provide a system which is cold milk or water active without
special instantizing.
The composition of the present invention may be prepared by
dry blending the individual ingredients. Any temperature or
pressure for the dry blending step may be employed, but
essentially ambient temperatures and pressures are preferred.
The ingredients of the composition of the present invention
may be admixed by any apparatus well known to those skilled in
the art. Although any means of admixing known to those skilled
in this art may be employed, such as dry blending or spray
drying, it is preferred that the ingredients of the composition
of the present invention by admixed by spray drying using typical
spray drying apparatus such as a Bowen~spray dryer or a Nero
dryer. Spray drying i5 preferred over, for example, dry blending
because some of the ingredients of the composition are in the
liquid state. To be dry blended, the ingredients must first be
dried, whereas with spray drying, the blending and drying
operations are carried out in a single operation. Spray drying
is thus more economical than dry blending for the present
invention.
The process for preparing the composition of the present
invention may be conducted in a continuous, semicontinuous or
batch manner. The compQsition of the present invention is
preferably packaged in a hermetically sealed envelope, such as a
plastic foil laminated envelope which is heat sealed to exclude
air and moisture. Once packaged in a hermetically sealed
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envelope, the preparation has an indefinite shelf life at
ordinary room temperatures.
A consumer may use the instant yogurt compositions by
breaking the package seal and pouring the powder into a container
to which milk and/or water is added. A yogurt drink may be
created, for example, by adding about 22 grams of powder to eight
ounces of milk. The mixing can occur in a blender or by shaking.
Once reconstituted, the refrigerated shelf life of the yogurt
drink is approximately equivalent to that of refrigerated natural
yogurt. Yogurt meal is typically prepared by mixing
approximately 30 grams of the dry composition with approximately
6 ounces of milk. The ~ixture is shaken and allowed to set for
at least 3 minutes.
The present invention is further illustrated by the
following examples. All parts and percentages in the examples as
well as in the specification and the claims are expressed on a
weight basis unless otherwise stated.
EXAMPLE I
To make a chocolate dessert yogurt drink, the following
ingredients were dry blended at room temperature in a J.B. Day
Dry Blender:
Ingredients ~ bv Weiqht
Nonfat dried milk yogurt powder 35.88
Sweet Whey 18.42
Lactobacillus culture 0.0016
Xanthan gum (mesh 200) 3.19
Locust bean gum (mesh 200) 3.19
Rice bran 1.79
Calcium caseinate 13.95
Purified cellulose 3.99
Cocoa 11.96
Chocolate flavor ~1.71
Aspartame (l to 10 mixture with whey powder) 5.58
Sodium aluminum silicate 0.33
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The above composition may be reconstituted by taking
approximately 15 to 30 grams of the dry powder and adding it to
approximately 8 ounces of cold milk stirring in a blender and is
then ready for consumption. A natural tasting yogurt drink
results.
EXAMPLE II
A strawberry yogurt formulation was created by mixing the
following ingredients using a Bowen spray drying apparatus:
Inqredients % bY Weiqht
Natural dry milk yogurt powder 38.98
Lactobacillus culture 0.0013
Sweet Whey 18.34
Xanthan gum (mesh 300) 4.48
Locust bean gum (mesh 300) 4.48
Calcium caseinate 15.98
Acid Whey 4.98
Lecithin 1.00
Purified cellulose 1.00
Strawberry flavor 1.29
Rice bran fiber 1.00
Aspartame (1 to 10 mixture with whey powder) 4.98
Citric acid 1.33
Freeze dried strawberry 1.66
Sodium aluminum silicate 0.40
FD&C Red 40 0.10
The above composition may be reconstituted by mixing
approximately 15 to 30 grams of the composition with
approximately 8 ounces of milk (preferably nonfat milk). The
mixture is vigorously stirred in a blender and then is ready for
consumption. A natural tasting yogurt drink results.
From the foregoing, it will be appreciated that, although
specific embodiments of the invention have been described herein
for purposes of illustration, various modifications may be made
without deviation from the spirit and scope of the present
invention.
