Method of making a dairy-free sweetened condensed milk

Patent metadata

Field	Value
Publication number	US-12543765-B2
Application number	US-202117759380-A
Country	US
Kind code	B2
Filing date	Jan 29, 2021
Priority date	Jan 31, 2020
Publication date	Feb 10, 2026
Grant date	Feb 10, 2026

Abstract

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

First claim

The invention claimed is:

1 . A process for preparing a dairy-free food composition, comprising:
i) preparing a mixture comprising flour, water and added sugar; ii) heating the mixture at about 100° C. to about 110° C. for about 2 seconds to about 12 minutes; and iii) cooling the mixture, wherein the mixture in step i) comprises:
about 60% to about 75% (weight/weight) total solids; and
about 48% to about 55% (weight/weight) total sugars,
and the weight ratio of total added sugar to water in the food composition ranges from about 1.63:1 to about 1.82:1, and the flour is cereal flour and the cereal flour comprises hydrolysed flour.

2 . The process for preparing a dairy-free food composition according to claim 1 , wherein the heating is carried out at about 103° C.; and the mixture in step i) comprises at least about 70% to about 75% (weight/weight) total solids.

3 . The process for preparing a dairy-free food composition according to claim 1 , wherein:
a) the heating is carried out at about 100° C.; b) the mixture in step i) comprises about 60% (weight/weight) total solids; c) about 70% to about 90% (weight/weight) of the total added sugar is added in step i); and d) about 10% to about 30% (weight/weight) of the total added sugar is added after heating in step ii) and before cooling in step iii).

4 . The process for preparing a dairy-free food composition according to claim 1 , wherein the heating is performed for about 2 to about 20 seconds.

5 . The process for preparing a food composition according to claim 1 wherein the food composition comprises:
a) about 5% to about 7% (weight/weight) whole oat flour;
b) about 43% to about 53% (weight/weight) added sugar;
c) about 10% to about 19% (weight/weight) hydrolysed flour; and
d) about 19% to about 35% (weight/weight) water.

6 . A process for preparing a dairy-free food composition, comprising:
i) preparing a mixture comprising flour, water and added sugar; ii) heating the mixture at about 100° C. to about 130° C. for about 2 seconds to about 12 minutes; and iii) cooling the mixture, wherein the mixture in step i) comprises: about 60% to about 75% (weight/weight) total solids; and about 48% to about 55% (weight/weight) total sugars, and the weight ratio of total added sugar to water in the food composition ranges from about 1.63:1 to about 1.82:1, and the flour is cereal flour and the cereal flour comprises hydrolysed flour.

7 . The process for preparing a dairy-free food composition according to claim 6 , wherein the heating is carried out at about 103° C.; and the mixture in step i) comprises at least about 70% to about 75% (weight/weight) total solids.

8 . The process for preparing a dairy-free food composition according to claim 6 , wherein:
a) the heating is carried out at about 100° C.; b) the mixture in step i) comprises about 60% (weight/weight) total solids; c) about 70% to about 90% (weight/weight) of the total added sugar is added in step i); and d) about 10% to about 30% (weight/weight) of the total added sugar is added after heating in step ii) and before cooling in step iii).

9 . The process for preparing a dairy-free food composition according to claim 6 , wherein the heating is performed for about 2 to about 20 seconds.

10 . The process for preparing a dairy-free food composition according to claim 6 wherein the food composition comprises:
a) about 5% to about 7% (weight/weight) whole oat flour;
b) about 43% to about 53% (weight/weight) added sugar;
c) about 10% to about 19% (weight/weight) hydrolysed flour; and
d) about 19% to about 35% (weight/weight) water.

11 . The process for preparing a dairy-free food composition according to claim 6 wherein the food composition is a sweetened condensed milk substitute.

Assignees

• Nestle Sa

Inventors

• Sanchez Licea Jose Armando
• Rohrer Nicole Rebekka

Classifications

• A23C11/10 Primary

  containing or not lactose but no other milk components as source of fats, carbohydrates or proteins · CPC title

• A23L7/139

  made from wholegrain or grain pieces without preparation of meal or dough · CPC title

• A23C19/0912

  Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form · CPC title

• A23L11/60

  Drinks from legumes, e.g. lupine drinks · CPC title

• A23V2002/00

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