Frozen yogurt process
View Patent ↗The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.
1. A method for producing a yogurt product that is frozen comprising the steps of:
providing a yogurt mix comprising dairy components and at least one component selected from the group consisting of: sweetening agent, stabilizer and water;
blending the yogurt mix;
pasteurizing the blended yogurt mix;
homogenizing the blended yogurt mix before or after the pasteurizing;
heating the pasteurized and homogenized yogurt mix to 65-85° C. for 15-40 min to denature proteins;
performing fermentation by cooling the heated yogurt mix to a specific incubation temperature of a fermentation organism and incubating with a yogurt culture comprising the fermentation organism to form a yogurt product that is 90-100% yogurt;
agitating and cooling the yogurt product that is 90-100% yogurt to have a temperature between 3° C. and 10° C.; and
freezing the agitated and cooled yogurt product that is 90-100% yogurt by feeding the agitated and cooled yogurt product through an ice-cream freezer to incorporate overrun of 30% to 60%.
2. The method of claim 1 , wherein no other dairy source is added to the yogurt product after the fermentation by cooling.
3. The method according to claim 1 , wherein no additional sweetener is added after fermentation.
4. The method according to claim 1 , wherein the step of freezing the agitated and cooled product through the ice-cream freezer is followed by using the frozen agitated and cooled yogurt product to prepare a product selected from the group consisting of sticks, cones, molded bars, extruded bars, sandwiches, cups, bulk format, frozen snack and a chilled yogurt and the ice cream freezer is a conventional ice-cream freezer.
5. The method according to claim 1 , wherein the cooling in the fermentation provides the yogurt mix with a temperature of 37-45° C.
6. The method according to claim 1 , further comprising hardening the frozen yogurt product comprising the overrun of 30% to 60%.
7. The method according to claim 6 , further comprising thawing the hardened frozen yogurt product comprising the overrun of 30% to 60% to form a thawed, chilled yogurt product.
8. The method according to claim 1 , wherein the frozen yogurt product comprises fat in an amount of 0.5 wt. % to 16 wt. % of the frozen yogurt product.
9. The method according to claim 1 , wherein the frozen yogurt product consists essentially of natural ingredients.