Freeze-dried aerated fruit and/or vegetable compositions and methods of making thereof

Patent metadata

Field	Value
Publication number	US-10076133-B2
Application number	US-201615052111-A
Country	US
Kind code	B2
Filing date	Feb 24, 2016
Priority date	May 9, 2007
Publication date	Sep 18, 2018
Grant date	Sep 18, 2018

Abstract

A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

First claim

What is claimed is:

1. A method of providing a shelf stable fruit and/or vegetable product comprising the steps of:
adding an emulsifier to at least one ingredient and mixing the emulsifier and the at least one ingredient to form an emulsifier-containing blend, wherein the at least one ingredient is selected from the group consisting of a fruit, a vegetable, and combinations thereof, and wherein the emulsifier is selected from the group consisting of lactic acid esters of monoglycerides, lactic acid esters of diglycerides, citric acid esters of monoglycerides, citric acid esters of diglycerides, distilled monoglycerides, and combinations thereof;
thermally processing the emulsifier-containing blend by heating the blend;
admixing a gas with the heated, emulsifier-containing blend and aerating same to form an aerated product;
forming the aerated product into a plurality of drops having a weight in a range of from 0.8 to 1.2 grams; and
freeze drying the plurality of drops to form the shelf stable fruit and/or vegetable product, wherein the product is designed to be readily dissolvable upon consumption so as to increase child development by having a developmentally appropriate size, shape, and dissolution characteristics, and wherein the product is designed to reduce the risk of choking hazards for children with restricted or underdeveloped oral motor skills or digestive functions, whereby the product has a hardness value of from 0.5 to 8 pounds force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 100,000 cp as measured at a 10 rpm speed of the spindle 6 in a Brookfield viscometer before the product is aerated, and wherein the at least one fruit and/or vegetable ingredient is present in an amount from 60% to 80% by weight of the product prior to freeze-drying.

2. The method of claim 1 , wherein at least one additional ingredient is added along with the emulsifier to the at least one fruit and/or vegetable ingredient, and wherein the at least one additional ingredient is selected from the group consisting of:
(a) a starch from a source selected from the group consisting of tapioca, rice, corn, and combinations thereof;
(b) a gum selected from the group consisting of pectin, gelatin, carrageenan, cellulose gum, microcrystalline cellulose, and combinations thereof;
(c) a sugar; and
(d) any combination of (a)-(c).

3. The method of claim 1 , wherein the product further comprises a probiotic.

4. The method of claim 1 , wherein the viscosity of the product is from 30,000 to 60,000 cp when wet.

5. The method of claim 1 , wherein the at least one fruit and/or vegetable ingredient comprises at least two fruits.

6. The method of claim 1 , wherein the at least one fruit and/or vegetable ingredient comprises at least two vegetables.

7. The method of claim 1 , wherein the at least one fruit and/or vegetable ingredient comprises at least one fruit and at least one vegetable.

8. The method of claim 1 , wherein the emulsifier is present in an amount of from 0.001% to 1% by weight of the product prior to freeze-drying.

9. The method of claim 8 , wherein the emulsifier is present in an amount of from 0.1% to 0.4% by weight of the product prior to freeze-drying.

10. The method of claim 1 , further comprising the step of cooling the product prior to freeze-drying.

11. The method of claim 1 , wherein the emulsifier consists of lactic acid esters of mono- and diglycerides (LACTEM).

12. A method of providing a shelf stable fruit and/or vegetable product comprising the steps of:
adding an emulsifier to at least one ingredient and mixing the emulsifier and the at least one ingredient to form an emulsifier-containing blend, wherein the at least one ingredient is selected from the group consisting of a fruit, a vegetable, and combinations thereof, and wherein the emulsifier comprises lactic acid esters of mono- and di-glycerides;
thermally processing the emulsifier-containing blend by heating the blend;
admixing a gas with the heated, emulsifier-containing blend and aerating same to form an aerated product;
forming the aerated product into a plurality of drops having a weight in a range of from 0.8 to 1.2 grams; and
freeze drying the plurality of drops to form the shelf stable fruit and/or vegetable product, wherein the product is designed to be readily dissolvable upon consumption so as to increase child development by having a developmentally appropriate size, shape, and dissolution characteristics, and wherein the product is designed to reduce the risk of choking hazards for children with restricted or underdeveloped oral motor skills or digestive functions, whereby the product has a hardness value of from 0.5 to 8 pounds force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 100,000 cp as measured at a 10 rpm speed of the spindle 6 in a Brookfield viscometer before the product is aerated, and wherein the at least one fruit and/or vegetable ingredient is present in an amount from 60% to 80% by weight of the product prior to freeze-drying and the emulsifier is present in an amount of from 0.001% to 1% by weight of the product prior to freeze-drying.

13. The method of claim 12 , wherein at least one additional ingredient is added along with the emulsifier to the at least one fruit and/or vegetable ingredient, and wherein the at least one additional ingredient is selected from the group consisting of:
(a) a starch from a source selected from the group consisting of tapioca, rice, corn, and combinations thereof;
(b) a gum selected from the group consisting of pectin, gelatin, carrageenan, cellulose gum, microcrystalline cellulose, and combinations thereof;
(c) a sugar; and
(d) any combination of (a)-(c).

14. The method of claim 12 , wherein the emulsifier is present in an amount of from 0.1% to 0.4% by weight of the product prior to freeze-drying.

15. The method of claim 12 , further comprising at least one additional step of:
(a) cooling the product prior to freeze-drying; and/or
(b) fermenting the emulsifier-containing blend after the thermal processing step.

16. A method of providing a shelf stable fruit and/or vegetable product comprising the steps of:
mixing together an emulsifier, at least two of a fruit, a vegetable, and combinations thereof, and at least one additional ingredient to form an emulsifier-containing blend, wherein the emulsifier comprises lactic acid esters of mono- and di-glycerides, and wherein the at least one additional ingredient is selected from the group consisting of:
(a) a starch from a source selected from the group consisting of tapioca, rice, corn, and combinations thereof;
(b) a gum selected from the group consisting of pectin, gelatin, carrageenan, cellulose gum, microcrystalline cellulose, and combinations thereof;
(c) a sugar;
(d) a probiotic; and
(e) any combination of (a)-(d);

thermally processing the emulsifier-containing blend by heating the blend;
cooling the emulsifier-containing blend;
admixing a gas with the heated, emulsifier-containing blend and aerating same to form an aerated product;
forming the aerated product into a plurality of drops having a weight in a range of from 0.8 to 1.2 grams; and
freeze drying the plurality of drops to form the shelf stable fruit and/or vegetable product, wherein the product is designed to be readily dissolvable upon consumption so as to increase child development by having a developmentally appropriate size, shape, and dissolution characteristics, and wherein the product is designed to

Assignees

• Nestec Sa

Inventors

• Burkholder Thomas
• Peterson Scott
• Welch Frank

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• G06Q99/00

  Subject matter not provided for in other groups of this subclass · CPC title

• A23B7/024

  Freeze-drying {, i.e. cryodesiccation or lyophilisation} · CPC title

• A23P30/40 Primary

  Foaming or whipping · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title