WO2013188187A2

WO2013188187A2 - Chilled products containing yogurt, fruit and oats

Info

Publication number: WO2013188187A2
Application number: PCT/US2013/044269
Authority: WO
Inventors: Catherine BEYER; Christopher Coleman; Vien-an HUYNH FRIEDEL; Beatrice KIELTYKA; Patrick J. Patterson; David J. VAN VLIERBERGEN
Original assignee: The Quaker Oats Company
Priority date: 2012-06-11
Filing date: 2013-06-05
Publication date: 2013-12-19
Also published as: WO2013188187A3

Abstract

A chilled food product is provided containing yogurt, at least one fruit, and cooked oats. The food product optionally has a pH between about 3.6 and 4.4. A method for making a chilled food product is provided, including combining oats with a liquid to form an oat slurry, adjusting the pH of the oat slurry to pH 4.0 or below, subjecting the acidified oat slurry to elevated temperature to fully hydrate the oats, and pasteurizing the hydrated oats to meet commercial pasteurization standards. The method further includes combining a plurality of fruit pieces with juice, a sweetener, acidulant, and a stabilizer to form a fruit preparation having a pH of 4.0 or below, pasteurizing the fruit preparation, and combining the pasteurized hydrated oats and the pasteurized fruit preparation with yogurt.

Description

CHILLED PRODUCTS CONTAINING YOGURT, FRUIT, AND OATS

[01] This application claims priority to U.S. Provisional Patent Application Nos. 61/658,281 filed on June 1 1, 2012 and 61/693,641 filed August 27, 2012, the disclosures of which are expressly incorporated herein by reference.

FIELD OF THE INVENTION

[02] The invention relates to chilled products containing yogurt, fruit, and oats. More particularly, the present invention relates to chilled products that provide a balanced meal, containing yogurt, fruit, and oats.

BACKGROUND OF THE INVENTION

[03] It has long been known to produce foods of various formulations. Improved and new formulations are desirable to meet changing market demands. In particular, there is perceived market demand for food products whose formulations allow for a consumer to obtain a healthy, nutritious meal even when there is insufficient time for food preparation. Many people, for example, lack a healthy breakfast meal due to time constraints, despite their need for nutrients.

[04] It is therefore an object of the present invention to provide food products supplying nutrients for a healthy meal in a convenient form that does not require preparation by the consumer. It is an object of at least certain (but not necessarily all) embodiments of the invention to provide food products having improved formulations, such as containing good or excellent sources of various macronutrients or micronutrients. These and other objects, features and advantages of the invention or of certain embodiments of the invention will be apparent to those skilled in the art from the following disclosure and description of exemplary embodiments. BRIEF SUMMARY OF THE INVENTION

[05] The following presents a simplified summary of aspects of the inventive products, formulations and methods disclosed here. This summary is not an extensive overview, and it is not intended to identify all or only key or critical elements or to delineate the scope of the inventive products, formulations and methods covered by the claims. The following summary merely presents some concepts and aspects of the disclosure in a simplified form as a prelude to the more detailed description provided below^r of certain exemplary and non- limiting embodiments of the invention.

[06] In accordance with a first aspect, a food product is provided, which comprises yogurt, at least one fruit, and oats. The at least one fruit may be provided by a fruit preparation comprising fruit pieces, fruit juice, a sweetener, and acidulant.

[07] In accordance with another aspect, a method is provided for making a food product comprising combining oats with a liquid to form an oat slurry, adjusting the pH of the oat slurry to pH 4.0 or below^r, subjecting the acidified oat slurry to elevated temperature to fully hydrate the oats, and pasteurizing the hydrated oats. The method further comprises combining a plurality of fruit pieces with juice, a sweetener, acidulant, and a stabilizer, to form a fruit preparation comprising a pH of 4.0 or below, pasteurizing the fruit preparation, and combining the pasteurized hydrated oats and the pasteurized fruit preparation with yogurt.

DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

[08] Various examples and embodiments of the inventive subject matter disclosed here are possible and will be apparent to the person of ordinary skill in the art, given the benefit of this disclosure. In this disclosure reference to "some embodiments," "certain embodiments," "certain exemplary embodiments" and similar phrases each means that those embodiments are merely non-limiting examples of the inventive subject matter and that there are or may be other, alternative embodiments which are not excluded. Unless otherwise indicated or unless otherwise clear from the context in which it is described, alternative elements or features in the embodiments and examples below and in the

Summary above are interchangeable with each other. That is, an element described in one example may be interchanged or substituted for one or more corresponding elements described in another example. Similarly, optional or non-essential features disclosed in connection with a particular embodiment or example should be understood to be disclosed for use in any other embodiment of the disclosed subject matter. More generally, the elements of the examples should be understood to be disclosed generally for use with other aspects and examples of the products and methods disclosed herein. A reference to a component or ingredient being operative, i.e., able to perform one or more functions, tasks and/or operations or the like, is intended to mean that it can perform the expressly recited function(s), task(s) and/or operation(s) in at least certain embodiments, and may well be operative to perform also one or more other functions, tasks and/or operations.

[09] While this disclosure includes specific examples, including presently preferred modes or embodiments, those skilled in the art will appreciate that there are numerous variations and modifications within the spirit and scope of the invention as set forth in the appended claims. Each word and phrase used in the claims is intended to include all its dictionary meanings consistent with its usage in this disclosure and/or with its technical and industry usage in any relevant technology area. Indefinite articles, such as "a," and "an" and the definite article "the" and other such words and phrases are used in the claims in the usual and traditional way in patents, to mean "at least one" or "one or more." The word "comprising" is used in the claims to have its traditional, open-ended meaning, that is, to mean that the product or process defined by the claim may optionally also have additional features, elements, etc. beyond those expressly recited.

[10] As used in this disclosure, unless otherwise specified, the term "added" or "combined" and like terms means that the multiple ingredients or components referred to (e.g., oil, emulsifier, preservative, etc.) are combined in any manner and in any order, with or without stirring or the like, with or without heating, etc. For example, one or more ingredients can be dissolved into one or more other ingredients, or sprayed together, etc. As used here, a solution may be a true solution, a slurry, a suspension, or other form of liquid or flowable material. In certain embodiments, for example, materials may be said to be combined to form a homogeneous solution. As used here, the term "homogeneous" means commercially adequately homogeneous for the intended use, e.g., as a component of a next step in a process, as a stand-alone consumable or as an ingredient in a food product, as the case may be.

[11] In accordance with one aspect of the present invention, a yogurt blend product is provided.

The yogurt blend product comprises yogurt or acidified milk, at least one fmit, and oats, and one serving supplies macro nutrition and micro nutrition for a healthy meal in a convenient portable form, which does not require preparation by the consumer. As used herein, the term "macro nutrition" refers to components that provide nutrients in a relatively large amount, for example and without limitation, protein, carbohydrates, fat, fiber, and combinations thereof. As used herein, the term "micro nutrition" refers to components that provide nutrition in relatively small amounts, for example and without limitation, vitamins, electrolytes, minerals, trace minerals, phytonutrients such as flavonoids, carotenoids, and combinations thereof.

[12] It is an advantage of at least certain yogurt blend products of the invention to provide, in each serving, a good source of protein, an excellent source of fiber, at least eight grams of whole grains, and greater than half of a serving of fruit comprising pieces of real fruit. Typically, a serving of the yogurt blend product ranges between about six ounces by weight and about eight ounces by weight. As used herein, a "good source of protein" comprises at least seven grams of protein per serving. As used herein, an "excellent source of fiber" comprises at least two and a half grams of fiber per serving. The yogurt blend products are optionally provided in single serving-size containers, from which the product can be consumed directly, using a utensil such as a spoon.

[13] Yogurt blend products in accordance with exemplary aspects of the invention comprise, per six to eight ounces by weight, from about 6 to about 8 grams protein, from about 2.5 to 5 grams fiber, from about 25 to about 70 grams carbohydrates; and from about 1 to about 7 grams fat. According to certain embodiments, one serving, (e.g., between approximately six and eight ounces by weight of product), contains about 200-300 calories, about four grams of fat, about four grams of fiber, about seven grams of protein, and about 25-30 grams of sugar. In an embodiment, the yogurt blend product comprises about 20 percent by weight cooked oats, about 16 percent by weight of the at least one fruit, and about 45 percent by weight yogurt or acidified milk.

[14] In at least certain embodiments, the product has a pH of between about 3.6 and 4.4 and, following pasteurization processes, the yogurt blend components and final product are stored under refrigeration. Such acid pH values assist in providing resistance to the growth of harmful microbes in the yogurt blend product, thereby extending the shelf life of the yogurt blend product to about forty-five days when stored at a typical refrigeration temperature of approximately 40 degrees Fahrenheit (4.4 degrees Celsius).

[15] In certain embodiments, the products further comprise a granola topping stored separately from the rest of the product, for instance to be added just prior to consumption. [16] In at least certain embodiments, the yogurt comprises low fat yogurt or nonfat yogurt. Typically, the yogurt blend product comprises between about 40 percent by weight and about 70 percent by weight yogurt, such as about 40 wt. %, about 41 wt. %, about 42 wt. %, about 43 wt. %, about 44 wt. %, about 45 wt. %, about 46 wt. %, about 47 wt. %, about 48 wt. %, about 49 wt. %, about 50 wt. %, about 55 wt. % yogurt, about 60 wt. %, about 65 wt. %, or about 70 wt. % yogurt. Alternatively, the yogurt may be replaced with acidified milk, either in whole or in part.

[17] Preferably, the yogurt comprises active probiotic cultures. Suitable amounts of probiotic cultures are typically at least 1 x 10⁹ CFU (colony forming units) per serving of the yogurt blend product. The yogurt comprises cultured pasteurized low fat milk, and suitable live probiotic cultures comprise Lactobacillus bulgaricus and Streptococcus thermophilus, and optionally also Lactobacillus acidophilus and Lactobacillus casei. In certain exemplary embodiments, probiotic bacterial strains of Bifidobacterium may be used in the yogurt blend product disclosed here, including, e.g., B. breve, B. animalis (lactis), B. longum, B. bifidum, B. adolescentis, B. thermophilum, and B. infantis. Probiotic bacterial strains of the genus Lactobacillus may also be used, including, e.g., L. acidophilus . L. casei, L. rhamnosus, L, paracasei_n L. johnsonii, L. reuteri and L. plantanim, L. lactis, L. bulgaricus. EP 0862863 lists some examples for probiotics presently known. For example, strains of Lactobacillus plantanim (Lp299), Bifidobacterium lactis (HN019), or Bifidobacterium lactis (BB-12) may be used in certain non-limiting examples of the comestible products and formulations disclosed here. In an aspect, the yogurt comprises live probiotic cultures comprising Lactobacillus bulgaricus and Streptococcus thermophilus.

[18] A protein source, such as whey protein, can be added to the yogurt or acidified milk to supplement the total protein content of the yogurt blend product, if desired, and the protein may be used in concentrate form. Suitable protein sources include for example and without limitation, whey protein isolate, casein protein isolate, milk protein isolate, milk protein concentrate, protein peptides, protein hydrolysates, rice protein, wheat protein, vegetable proteins, soy protein, soy protein peptides, soy protein hydrolysates, egg protein, legume proteins, proteins from tree nuts, proteins from ground nuts, corn zein protein, and the like.

Typically, a protein source will be included in an amount of up to about 5%, such as from about 1 % to 3 % by weight of the total yogurt blend product. It is an advantage of at least certain aspects of the present invention for the yogurt blend product to provide at least 6.5 grams of protein per serving, or at least 7 grams of protein per serving, which is approximately equivalent to providing the same amount of protein as one egg. [19] Stabilizers can be added to the yogurt or acidified milk, and stabilizer ingredients are generally well known in the art. Non-limiting examples thereof include, for example, carrageenan, maltodextrin, gelatin, pectin, various gums, including but not limited to guar gum, xanthan gum, carboxymethylcellulose and modified food starches, which may be corn or tapioca-based, for instance.

[20] The oat is a highly nutritious grain, not only in terms of possessing outstanding soluble fiber levels, but also in terms of the richness of its protein, mineral, and lipid content, as well as other nutritive components. In view of the increased appreciation of the healthful, beneficial effects of oat products, it is desirable to provide oats in a convenient food product, such as a yogurt blend product. According to at least certain embodiments of the present invention, the yogurt blend product comprises between about 7 percent by weight and about 22 percent by weight of cooked oats. As used herein, "cooked oats" refers to oat flakes that have been cooked in an aqueous environment at a temperature between about 170 and 210 degrees Fahrenheit and comprise a final moisture content greater than about 30% by weight of the oats.

[21] Whole oat groats are whole hulled oat grains that have been processed before flaking. The processed oats useful in the present invention are prepared from whole oat groats according to typical commercial methods, for example and without limitation as disclosed in co-owned patent application PCT/US2009/068795, which is incorporated herein by reference in its entirety.

[22] In addition to the organoleptic properties and characteristics of oats, for example, flavor and texture, other factors are important, such as convenience of preparation. For example, there is a variety of flake thicknesses made to meet consumer preferences and demands, such as for example "Steam Table," "Old Fashioned," "Quick," and "Instant" types.

[23] In yogurt blend products according to aspects of the invention, the oats employed to prepare the cooked oats comprise w^rhole oat flakes each having a thickness, prior to cooking, of between about 0.030 inches (0.0762 centimeters) and about 0.050 inches (0.127), or between about 0.040 inches and about 0.050 inches, or at least about 0.030 inches (0.0762 centimeters), or at least about 0.038 inches (0.0965 centimeters), or at least about 0.042 inches (0.10668 centimeters), or at least about 0.044 inches (0.1 1 176 centimeters). In an embodiment, the cooked oats are prepared from whole oat flakes each having a thickness of about 0.042 inches (0.10668 centimeters). The skilled practitioner will recognize that commercial flaking processes generally result in some small percentage, such as between about 5 to about 10 percent, of flakes that are thinner and some that are thicker than the endpoints of the disclosed thicknesses.

[24] hi aspects of the present invention, to prepare the cooked oats, the oat flakes are cooked to fully hydrate the oats. Not only do cooked oats provide a characteristic texture, but also the hydration of the oats allows the oat flakes to be successfully commercially pasteurized. Oats may be cooked using any suitable method, such as steam cooking or cooking in a scraped surface heat exchanger. In accordance with certain embodiments, the oats are cooked using an acidic medium, for example water having a pH of between about 3.0 and about 4.0. Any suitable edible acid is employed to provide the acidic solution, such as for example and without limitation citric acid, malic acid, cinnamic acid, ascorbic acid, glutaric acid, lactic acid, tartaric acid, fumaric acid, gluconic acid, succinic acid, maleic acid, phosphoric acid, adipic acid, and mixtures of any of them. In an embodiment, the oat flakes are cooked in acidic juice comprising a pH of less than about 4.0, such as fruit juice and/or vegetable juice. The use of acidic solution to cook the oat flakes lowers the pH of the cooked oats to below 4.0, which assists in providing resistance to the growth of harmful microbes in the oat flakes included in the yogurt blend product. In such embodiments the cooked oats in the yogurt blend product comprise oats that have been cooked in an acidic solution.

[25] In at least certain embodiments, some or all of the oat flakes are replaced by whole oat groats. Accordingly, the yogurt blend product optionally comprises between about 7 percent by weight and about 22 percent by weight of cooked whole oat groats, for instance 10 percent by weight cooked whole oat groats. In such embodiments, the whole oat groats are cooked to fully hydrate the groats, employing one or more processes as disclosed above with respect to fully hydrating oat flakes. In at least certain embodiments, some or all of the oat flakes are replaced by oat flour. As used herein, "oat flour" comprises oat flakes that have been pulverized to produce particles. In an embodiment, the yogurt blend product comprises between about 3 percent by weight and about 22 percent by weight oat flour. In such embodiments, it is not necessary to separately fully hydrate the oat flour prior to incorporating the oat flour with other components in the yogurt blend product.

[26] In at least certain embodiments, the at least one fruit included in the yogurt blend product comprises a plurality of individual fruit pieces, comprising fruit, frozen fruit, fresh fruit, dried fruit, or mixtures of them. Typically, the yogurt blend product comprises between about 3 percent by weight and about 25 percent by w^reight of the at least one fruit, such as about 4 wt. % fruit pieces, or about 5 wt %, or about 6 wt. %, or about 7 wt. %, or about 8 wt. %, or about 9 wt. % , or about 10 wt. %, or about 1 1 wt. %, or about 12 wt. %, or about 13 wt. %, or about 14 wt. %, or about 15 wt. %, or about 16 wt. %, or about 17 wt. %, or about 18 wt. %, or about 19 wt. %, or about 20 wt. %, or about 21 wt. %, or about 22 wt. %, or about 23 wt. %, or about 24 wt. %, or about 9 wt. % fruit pieces.

[27] The at least one fruit optionally comprises strawberry, apple, peach, or mixed berries. It is an advantage of at least certain aspects of the present invention to provide a yogurt blend product comprising large, bitable, fruit pieces. For example, in an embodiment the at least one fruit comprises a plurality of pieces each comprising a length in at least one dimension of at least about 0.25 inches (0.635 centimeters), at least about 0.375 inches (0.9525 centimeters), or at least about 0.5 inches (1.27 centimeters). In another embodiment, the at least one fruit comprises a plurality of pieces each comprising a shape that is approximately equal in length, height, and width, thereby providing a generally cubic configuration. In at least certain embodiments comprising strawberry fruit pieces, pieces of another fruit, for instance apple pieces, are included with strawberries to provide additional texture to the strawberry fruit pieces.

[28] Suitable fruits for use in exemplary embodiments of the invention include for example, and without limitation, orange, lemon, lime, tangerine, mandarin orange, tangelo, pomelo, grapefruit, grape, red grape, rhubarb, raisin, cranberry, pineapple, peach, banana, apple, pear, guava, apricot, watermelon, Saskatoon berry, blueberry, plains berry, prairie berry, mulberry, elderberry, Barbados cherry (acerola cherry), choke cherry, date, coconut, olive, raspberry, strawberry, huckleberry, loganberry, currant, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, sloe, rowan, gooseberry, pomegranate, persimmon, mango, rhubarb, papaya, lychee, plum, prune, date, currant, cashew apple, fig, and mixtures of them. Numerous additional and alternative fruits or suitable for use in at least certain exemplary embodiments will be apparent to those skilled in the art given the benefit of this disclosure.

[29] hi at least certain exemplary embodiments of the invention, the fruit pieces are provided by a fruit preparation. A fruit preparation comprises fruit in the form of discrete pieces as well as in one or more of the following forms: dried fruit pieces, fruit juice, fruit juice concentrate, fruit puree, and fruit puree concentrate. In an embodiment, all of the fruit pieces are replaced by fruit puree. The fruit preparation further optionally includes at least one component selected from the group consisting of a sweetener, acidulant, buffering agent, flavorant, stabilizer such as xanthan gum and/or pectin, and fiber such as oligofructose and/or inulin. An advantage of employing oligofructose or inulin is that the fiber imparts additional satiation characteristics to the yogurt blend product when consumed.

[30] Juices suitable for use in at least certain exemplary embodiments of the invention disclosed here include, e.g., fruit, vegetable and berry juices. Juices can be employed in the present invention in the form of a single-strength juice, NFC juice, 100% pure juice, clarified juice, juice concentrate, juice puree, or other suitable forms. The term "juice" as used here includes single-strength fruit, berry, or vegetable juice, as well as concentrates, purees, milks, and other forms. Multiple different fruit, vegetable and/or berry juices can be combined, optionally along with other flavorings, to generate a product having the desired flavor.

[31] Examples of suitable juice sources include orange, lemon, lime, tangerine, mandarin orange, tangelo, pomelo, grapefruit, grape, red grape, sweet potato, tomato, celery, beet, lettuce, spinach, cabbage, watercress, rhubarb, carrot, cucumber, raisin, cranberry, pineapple, peach, banana, apple, pear, guava, apricot, watermelon. Saskatoon berry, blueberry, plains berry, prairie berry, mulberry, elderberry, Barbados cherry (acerola cherry), choke cherry, date, coconut, raspberry, strawberry, huckleberry, loganberry, currant, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, sloe, rowan, gooseberry, pomegranate, persimmon, mango, rhubarb, papaya, lychee, plum, prune, date, currant, fig, etc. Numerous additional and alternative juices suitable for use in at least certain exemplary embodiments will be apparent to those skilled in the art given the benefit of this disclosure. The skilled practitioner will recognize that at least certain of the juice sources are suitable sources for natural color, for example and without limitation, beet juice, cranberry juice, carrot juice, grape juice, and the like.

[32] Stabilizer ingredients are optionally included as additional ingredients, for instance in a fruit preparation according to at least certain embodiments of the invention. Suitable stabilizers are discussed above, and include for example and without limitation, carrageenan, maltodextrin, gelatin, pectin, gums (e.g., guar gum, xanthan gum), carboxymethylcellulose, and modified food starches.

[33] Any suitable sweetener or sweeteners can be utilized including nutritive and non-nutritive sweeteners. Other examples of sweetening agents include both monosaccharide and disaccharide sugars, such as, invert sugar, lactose, honey, maltose, and maple syrup. Other sources of sweetening agents that can be used include juice concentrates, such as apple, grape and other fruit juice concentrates. Non-limiting examples of suitable nutritive sweeteners include sucrose, dextrose, and high fructose corn syrup, for example. Typically, a nutritive sweetening agent will be present as desired to achieve a caloric content of less than about 300 calories per six to eight ounce (by weight) serving and, if desired, less than about 250 calories. Preferably, no more than 25 grams of added sugars are included in the yogurt blend products according to embodiments of the invention.

[34] Any suitable non-nutritive sweeteners can be used alone or in combination with nutritive sweeteners. Suitable artificial non-nutritive sweeteners, for example, are well known in the art and include, as non-limiting examples, aspartame, saccharine, cyclamate, sucralose, acesulfame potassium, and mixtures thereof, for example. Suitable natural non-nutritive sweetener, for example, include, as non-limiting examples, Lo Han Guo powder, steviol glycosides, (e.g., a sweetening amount of one or more rebaudiosides such as Rebaudioside A, Rebaudioside D, stevioside, etc.), monatin, thaumatin, monellin, brazzein, L-alanine and glycine related compounds and mixtures of any of them. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select suitable non-nutritive sweeteners (e.g., one or combination of non-nutritive sweeteners, either alone or together with nutritive sweetener ) for a particular embodiment of the yogurt blend products disclosed here.

[35] Suitable acids according to aspects of the invention comprise one or more edible acids, which can serve any one or more of several functions, including, for example, providing antioxidant activity, lending tartness to the taste of the yogurt blend product, enhancing palatability, decreasing pH, modifying sweetness and acting as a mild preservative by providing microbiological stability. Any suitable edible acidulant may be used, for example citric acid, malic acid, cinnamic acid, ascorbic acid, glutaric acid, lactic acid, tartaric acid, fumaric acid, gluconic acid, succinic acid, maleic acid, adipic acid, phosphoric acid, and mixtures of any of them. The acid can be used in solution form, for example, and in an amount sufficient to provide the desired pH of components of the yogurt blend product, such as a cooking solution for the oats, a fruit preparation, or a yogurt. Typically, for example, the one or more acids of the acidulant are used in an amount, collectively, of from about 0.02% to about 5% by weight, e.g., from about 0.1% to about 3% by weight, such as from about 0.3% to about 2% by weight, depending upon the acidulant used, desired pH, other components of the system, etc. [36] Certain exemplary embodiments of the yogurt blend products disclosed here also may contain small amounts of buffering agents to adjust pH. Such agents include, e.g., the potassium, sodium, or calcium salts of citric, malic, tartaric, lactic, ascorbic, cinnamic, glutaric, fumaric, gluconic, succinic, maleic and adipic acids, and mixtures of any of them. The amount included will depend, of course, on the type of buffering agents and on the degree to which the pH is to be adjusted.

[37] Certain exemplary embodiments of the yogurt blend products disclosed here also may contain small amounts of processing aids, which are generally well known in the art. Suitable processing aids include, e.g., antifoaming agents, such as polydimethyl siloxane. The amount included will depend on the specific processing agent employed in the yogurt blend product. A typical amount of antifoaming agent used in products is about 0.001 wt. % of the total yogurt blend product.

[38] As used here, the terms "preservation system" or "preservatives" include all suitable preservatives approved for use in food and beverage compositions, including, without limitation, such known preservatives as nisin, cinnamic acid, e.g., sodium, calcium, and citrates, e.g., sodium citrate and potassium citrate, and antioxidants such as ascorbic acid, and combinations thereof. Preservatives can be used in amounts not exceeding mandated maximum levels under applicable laws and regulations. The level of preservative used typically is adjusted according to the planned final product pH, as well as an evaluation of the microbiological spoilage potential of the particular food product formulation. The maximum level employed typically is about 0.01% by weight of the final product. It will be within the ability of those skilled in the art, given the benefit of this disclosure, to select a suitable preservative or combination of preservatives according to this disclosure.

[39] The yogurt blend products disclosed here optionally contain a flavor composition, for example, natural and synthetic fruit flavors, botanical flavors, other flavors, and mixtures thereof. As used here, the term "fruit flavor" refers generally to those flavors derived from the edible reproductive part of a seed plant. Included are both those wherein a sweet pulp is associated with the seed, e.g., banana, tomato, cranberry and the like, and those having a small, fleshy berry. The term berry also is used here to include aggregate fruits, i.e., not "true" berries, but that are commonly accepted as a berry. Also included within the term "fruit flavor" are synthetically prepared flavors made to simulate fruit flavors derived from natural sources. Examples of suitable fruit or berry sources include whole berries or portions thereof, berry juice, berry juice concentrates, berry purees and blends thereof, dried berry powders, dried berry juice powders, and the like.

[40] Exemplary fruit flavors include the citrus flavors, e.g., orange, lemon, lime and grapefruit, and such flavors as apple, grape, cherry, and pineapple flavors and the like, and mixtures thereof. As used here, the term "botanical flavor" refers to flavors derived from parts of a plant other than the fruit. As such, botanical flavors can include those flavors derived from essential oils and extracts of nuts, bark, roots and leaves. Also included within the term "botanical flavor" are synthetically prepared flavors made to simulate botanical flavors derived from natural sources. Examples of such flavors include cola flavors, tea flavors, and the like, and mixtures thereof. The flavor component can further comprise a blend of various of the above-mentioned flavors. The particular amount of the flavor component useful for imparting flavor characteristics to the products of the present invention will depend upon the flavor(s) selected, the flavor impression desired, and the form of the flavor component. Those skilled in the art, given the benefit of this disclosure, will be readily able to determine the amount of any particular flavor component(s) used to achieve the desired flavor impression.

[41] Other flavorings suitable for use in at least certain exemplary embodiments of the yogurt blend products disclosed here include, e.g., spice flavorings, such as cassia, clove, cinnamon, pepper, ginger, vanilla spice flavorings, cardamom, coriander, root beer, sassafras, ginseng, and others. Numerous additional and alternative flavorings suitable for use in at least certain exemplary embodiments will be apparent to those skilled in the art given the benefit of this disclosure. Flavorings can be in the form of an extract, oleoresin, juice concentrate, bottler's base, or other forms known in the art. In at least certain exemplary embodiments, such spice or other flavors complement that of a juice or juice combination.

[42] In certain exemplary and non-limiting embodiments, the yogurt blend products and formulations disclosed here comprise a mineral as an additional ingredient. Suitable minerals include, but are not limited to, added calcium, chloride, chromium, potassium, magnesium, phosphorous, sodium, sulfur, cobalt, copper, fluorine, iodine, manganese, molybdenum, nickel, selenium, vanadium, zinc, iron, and the like or combinations thereof. The minerals may be added in any form compatible with human nutritional requirements and may be added to any desired level. The amounts in the food product or formulation may be at any suitable percentage of the Reference Daily Intake (RDI). For example, the mineral may be present at an upper or lower limit of about: 2%, 5%, 10%, 20%, 25%, 30%, 40%, 50%, 60%, 75%, 100%, 150%, 200%, 300%, 400%, or about 500% of the RDI. Alternatively, the amount of added mineral may be measured in international units (IU) or weight/weight (w/w). It should be understood that the term "added" (e.g., "added calcium") as used herein refers to an added component obtained from external sources and does not include a component that is inherently present in the food product or formulation. For example, "added calcium" as used herein means that the calcium is obtained from external sources and does not include calcium that is inherent in the food product or formulation. Suitable added minerals can be derived from any known or otherwise effective nutrient source that provides the targeted mineral separately. For example added calcium sources include, but are not limited to, e.g., calcium citrate, calcium phosphate, or any other calcium source suitable for use in a food product or formulation.

[43] Typically, the yogurt blend product comprises between about 5 percent by weight and about 25 percent by weight of the above-identified additional ingredients, for example comprising juice, sweetener, acidulant, stabilizer, fiber, preservative, protein, flavoring, or a mixture of any of them. In particular, the yogurt blend product may comprise about 5 wt. % additional ingredients, or about 7 wt. %, or about 9 wt. %, or about 1 1 wt. %, or about 13 wt. %, or about 15 wt. %, or about 17 wt. %, or about 19 wt. %, or about 21 wt. %, or about 23 wt. %, or about 25 wt. % additional ingredients.

[44] Embodiments of the yogurt blend product are prepared using suitable methods for food processing. According to an aspect, the method for making a yogurt blend product comprises combining oats or whole oat groats with a liquid to form an oat slurry, adjusting the pH of the oat slurry to pH 4.0 or below, subjecting the acidified oat slurry to elevated temperature to fully hydrate the oats, and pasteurizing the hydrated oats or whole oat groats to meet commercial pasteurization standards. In addition, the method comprises combining a plurality of fruit pieces with juice, a sweetener, acidulant, and a stabilizer to form a fruit preparation comprising a pH of 4.0 or below, pasteurizing the fruit preparation, and combining the pasteurized hydrated oats or whole oat groats and the pasteurized fruit preparation with yogurt or acidified milk. In an aspect, the yogurt blend product is mixed to provide a substantially homogeneous product in which the fruit pieces and oat flakes or whole oat groats are suspended generally evenly throughout the yogurt. The final yogurt blend product comprises a pH between about 3.6 and 4.4 and can be packaged and stored under refrigeration conditions, without requiring additional pasteurization of the final product. Mixing of ingredients can be performed by any suitable mixer known to those skilled in the art. Non-limiting examples of suitable mixers include turbine agitators, static mixers, and high shear mixers known to those skilled in the art. Turbine agitators are commercially available from Scott Turbon® Mixer, Inc., Adelanto, Calif, and others as is known in the art. Static mixers, sometimes known in the art as motionless mixers or in-line mixers, come in various sizes and geometries and are commercially available from Chemineer Inc., Dayton, Ohio, Sulzer Chemtech Ltd., a member of the Sulzer Corp., Winterthur, Switzerland, Charles Ross & Son Co., Hauppauge, N.Y., and others as is known in the art. In accordance with at least certain embodiments, mixing is performed with as low a shear as possible to minimize damage to the food particulates present, e.g., fruit pieces and cooked oat flakes.

After benefit of this disclosure, the skilled practitioner will recognize numerous variations of the above exemplary method for preparing the yogurt blend product. hi an aspect, the food product comprises between about 40 percent by weight and about 50 percent by weight yogurt, between about 5 percent by weight and about 25 percent by weight of the plurality of fruit pieces, and between about 9 percent by weight and about 20 percent by weight of pasteurized cooked oats. In another aspect, the product is approximately half yogurt, about 3-25% fruit preparation, about 7-20% cooked oats, and about 0-10% granola topping. The yogurt typically comprises live probiotic cultures, for example and without limitation comprising Lactobacillus hulgaricus, Streptococcus thermophilic , and other additional live probiotic cultures known to the skilled practitioner and typically used for yogurt manufacture.

Surprisingly, the yogurt blend product has an overall creamy texture, despite the large pieces of fruit and the individual thick oat flakes present throughout the yogurt or acidified milk. Without wishing to be bound by theory, it is believed that the cooked oats, prepared from dry oat flakes comprising a thickness of between about 0.030 inches and about 0.050 inches, provide a texture that is neither too chewy nor gummy, and that the fruit pieces provide a fresh, juicy texture.

In certain aspects, the yogurt blend products disclosed here are optionally natural, wherein they do not contain anything artificial or synthetic (including any color additives regardless of source) that would not normally be expected to be in the food. As used herein, therefore, a "natural" composition is defined in accordance with the following guidelines: Raw materials for a natural ingredient exists or originates in nature. Biological synthesis involving fermentation and enzymes can be employed, but synthesis with chemical reagents is not utilized. Artificial colors, preservatives, and flavors are not considered natural ingredients. Ingredients may be processed or purified through certain specified techniques including at least: physical processes, fermentation, and enzymolysis. Appropriate processes and purification techniques include at least: absorption, adsorption, agglomeration, centrifugation, chopping, cooking (baking, frying, boiling, roasting), cooling, cutting, chromatography, coating, crystallization, digestion, drying (spray, freeze drying, vacuum), evaporation, distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion, filtration, fermentation, grinding, infusion, maceration, microbiological (rennet, enzymes), mixing, peeling, percolation, refrigeration/freezing, squeezing, steeping, washing, heating, mixing, ion exchange, lyophilization, osmose, precipitation, salting out, sublimation, ultrasonic treatment, concentration, flocculation, homogenization, reconstitution, enzymolysis (using enzymes found in nature). Processing aids (currently defined as substances used as manufacturing aids to enhance the appeal or utility of a food component, including clarifying agents, catalysts, flocculants, filter aids, and crystallization inhibitors, etc. See 21 CFR § 170.3(o)(24)) are considered incidental additives and may be used if removed appropriately.

[50] Certain exemplary methods, yogurt blend products and formulations in accordance with the disclosure are described in greater detail in the examples presented below by way of illustration.

EXAMPLES

Example 1

[51] A food product according to Example 1 comprises yogurt, at least one fruit, and cooked oats. A six ounce serving (e.g., 170.097 grams) includes 44.65 percent by weight low fat plain yogurt, 15.65 percent by weight pieces of the at least one fruit, 19.65 percent by weight of cooked whole oat flakes, and 19.05 percent by weight of other ingredients including fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeel despite containing individual flakes of cooked oats and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 2 [52] A yogurt blend food product according to Example 2 comprises yogurt, at least one fruit, and cooked oats. The yogurt comprises cultured, pasteurized low fat milk, pectin, and live active probiotic cultures comprising Lactobacillus bulgaricus and Streptococcus thermophilics. The at least one fruit comprises strawberry pieces. Additional ingredients comprise water, sucrose, whole grain oats, apple juice concentrate, oligofnictose, fruit and vegetable juice concentrate, xanthan gum, calcium lactate, pectin, citric acid, sodium citrate and natural flavor.

[53] The nutrition facts of the yogurt blend food product of Example 2 are shown below in Table 1 :

Table 1. Nutrition facts for strawberry yogurt blend food product

[54] The yogurt blend food product also includes a granola topping for optionally adding to the food product prior to consumption. The granola topping comprises whole grain rolled oats, sucrose, brown rice syrup, canola oil, ascorbic acid, rosemary, citric acid, puffed millet, natural vanilla flavor, oat flour, honey, salt, and cinnamon.

Example 3

[55] A yogurt blend food product according to Example 3 comprises yogurt, at least one fruit, and cooked oats. The yogurt comprises cultured, pasteurized low fat milk, pectin, and live active probiotic cultures comprising Lactobacillus bulgaricus and Streptococcus thermophilics. The at least one fruit comprises apple pieces. Additional ingredients comprise apple juice concentrate, w^rhole grain oats, sucrose, apple puree, oligofructose, dried apples, cornstarch, malic acid, pectin, calcium citrate, xanthan gum, and sodium citrate. [56] The nutrition facts of the yogurt blend food product of Example 3 are shown below in Table 2:

Table 2. Nutrition facts for apple yogurt blend food product

[57] The yogurt blend food product also includes a granola topping for optionally adding to the food product prior to consumption. The granola topping comprises witole grain rolled oats, sucrose, brown rice syrup, canola oil, ascorbic acid, rosemary, citric acid, puffed millet, natural vanilla flavor, oat flour, honey, salt, and cinnamon.

Example 4

[58] A yogurt blend food product according to Example 4 comprises yogurt, at least one fruit, and cooked oats. The yogurt comprises cultured, pasteurized low fat milk, pectin, and live active probiotic cultures comprising Lactobacillus bulgaricus and Streptococcus thermophilus . The at least one fruit comprises peach pieces. Additional ingredients comprise water, sucrose, apple juice concentrate, whole grain oats, peach puree, oligofructose, natural flavor, xanthan gum, malic acid, and sodium citrate.

[59] The nutrition facts of the yogurt blend food product of Example 4 are shown below in Table 3:

Table 3. Nutrition facts for peach yogurt blend food product

Fiber 3 grams

Protein 7 grams

Sugar 30 grams

Added Sugar 22 grams (35.1% of calories)

[60] The yogurt blend food product also includes a granola topping for optionally adding to the food product prior to consumption. The granola topping comprises whole grain rolled oats, sucrose, brown rice syrup, canola oil, ascorbic acid, rosemary, citric acid, puffed millet, natural vanilla flavor, oat flour, honey, salt, and cinnamon.

Example 5

[61] A food product according to Example 5 comprises yogurt, at least one fruit, and cooked oats. A six ounce serving (e.g., 170.097 grams) includes 43 percent by weight low fat plain yogurt, 13 percent by weight pieces of the at least one fruit, 17 percent by weight of cooked whole oat flakes, 10.5 percent by weight granola topping, and 16.4 percent by weight of other ingredients including fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeel despite containing individual flakes of cooked oats and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

[62] The food product is optionally aseptically packaged in a container having two compartments, in which the granola topping is stored separately from the remainder of the yogurt blend product. In an embodiment of a two-compartment container, the granola topping is stored in an upper compartment and is at least partially visible through a transparent container wall, lid, or combinations thereof. In use, a consumer separates the two compartments, opens each of the upper and lower compartments, and adds the granola topping into the lower compartment prior to consumption of the yogurt blend product.

Example 6

[63] Oats are cooked to full hydration, prior to addition to other components of a yogurt product, by heating acidified water to 190 degrees Fahrenheit (87.78 degrees Celsius), adding steel cut oats, and holding the temperature for thirty to thirty-five minutes in a holding tank. The oats are then cooled promptly to below 100 degrees Fahrenheit (37.78 degrees Celsius), and are optionally placed into refrigerated storage. The cooked oats have a pH of less than 4.0. Example 7

A yogurt blend food product according to Example 7 comprises yogurt, at least one fruit, and cooked oats. The yogurt comprises cultured, pasteurized low fat milk, milk protein concentrate, modified food starch, carrageenan, and pectin. The at least one fruit comprises diced apple pieces. Additional ingredients comprise water, apple juice concentrate, whole grain rolled oats, sucrose, apple puree, oligofructose, natural flavor, pectin, malic acid, xanthan gum, calcium citrate, and sodium citrate.

The nutrition facts of the yogurt blend food product of Example 7 are shown below in Table 4:

Table 4. Nutrition facts for diced apple yogurt blend food product

Example 8

A yogurt blend food product according to Example 8 comprises yogurt, at least one fruit, and cooked oats. The yogurt comprises cultured, pasteurized low fat milk, milk protein concentrate, modified food starch, carrageenan, and pectin. The at least one fruit comprises diced strawberry pieces. Additional ingredients comprise water, sucrose, whole grain rolled oats, apple juice concentrate, oligofructose, natural flavor, cranberry juice concentrate (for color), carrot juice concentrate (for color), pectin, xanthan gum, calcium lactate, citric acid, pectin methylesterase, and sodium citrate.

The nutrition facts of the yogurt blend food product of Example 8 are shown below in Table 5: Table 5. Nutrition facts for diced strawberry yogurt blend food product

Example 9

[68] A yogurt blend food product according to Example 9 comprises yogurt, at least one frait, oat flakes, and oat flour. A six ounce serving (e.g., 170.097 grams) includes 48 percent by weight low fat plain yogurt, 7 percent by weight of cooked whole oat flakes, 3 percent by weight oat flour, and 42 percent by weight of ingredients including pieces of the at least one fruit, fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeel despite containing individual flakes of cooked oats and pieces of frait sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 10

[69] A yogurt blend food product according to Example 10 comprises yogurt, at least one fruit, and oat flour. A six ounce serving (e.g., 170.097 grams) includes 48 percent by weight low- fat plain yogurt, 10 percent by weight oat flour, and 42 percent by weight of ingredients including pieces of the at least one frait, frait juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeei despite containing oat flour and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 1 1

[70] A yogurt blend food product according to Example 1 1 comprises yogurt, at least one fruit, and cooked whole oat groats. A six ounce serving (e.g., 170.097 grams) includes 48 percent by weight low fat plain yogurt, 10 percent by weight cooked whole oat groats, and 42 percent by weight of ingredients including pieces of the at least one fruit, fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeei despite containing whole oat groats and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 12

[71] A yogurt blend food product according to Example 12 comprises yogurt, at least one fruit, and cooked whole oat flakes. A six ounce serving (e.g., 170.097 grams) includes 60 percent by weight low fat plain yogurt, 13 percent by weight cooked whole oat flakes, and 27 percent by weight of ingredients including pieces of the at least one fruit, fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeei despite containing whole oat flakes and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 13

[72] A yogurt blend food product according to Example 13 comprises yogurt, at least one fruit, and cooked whole oat flakes. A six ounce serving (e.g., 170.097 grams) includes 70 percent by weight low fat plain yogurt, 13 percent by weight cooked whole oat flakes, and 17 percent by weight of ingredients including pieces of the at least one fruit, fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeei despite containing whole oat flakes and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 14

[73] A yogurt blend food product according to Example 14 comprises yogurt, at least one fruit, and cooked whole oat flakes. A six ounce serving (e.g., 170.097 grams) includes 48 percent by weight low fat plain yogurt, 3.75 percent by weight fruit pieces, 1 1.25% by weight fruit puree, 13 percent by weight cooked whole oat flakes, and 24 percent by weight of ingredients including fruit juice, a sweetener, acidulant, a stabilizer, and fiavorant. The food product exhibits a smooth and creamy mouthfeel despite containing whole oat flakes and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

Example 15

[74] A yogurt blend food product according to Example 15 comprises yogurt, at least one fruit comprising fruit puree, and cooked whole oat flakes. A six ounce serving (e.g., 170.097 grams) includes 48 percent by weight low fat plain yogurt, 13 percent by weight cooked whole oat flakes, and 24 percent by weight of ingredients including fruit puree, fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeel despite containing whole oat flakes.

Example 16

[75] A yogurt blend food product according to Example 16 comprises yogurt, at least one fruit, and cooked whole oat flakes. A six ounce serving (e.g., 170.097 grams) includes 48 percent by w^reight low fat plain yogurt, 20 percent by w^reight strawberry pieces, 7% by w^reight apple pieces, 13 percent by weight cooked whole oat flakes, and 12 percent by weight of ingredients including fruit juice, a sweetener, acidulant, a stabilizer, and flavorant. The food product exhibits a smooth and creamy mouthfeel despite containing whole oat flakes and pieces of fruit sized to comprise at least one dimension with a length of at least 0.5 inches (1.27 centimeters).

[76] Given the benefit of the above disclosure and description of exemplary embodiments, it will be apparent to those skilled in the art that numerous alternate and different embodiments are possible in keeping with the general principles of the invention disclosed here. Those skilled in this art will recognize that all such various modifications and alternative embodiments are within the true scope and spirit of the invention. The appended claims are intended to cover all such modifications and alternative embodiments. It should be understood that the use of a singular indefinite or definite article (e.g., "a," "an," "the," etc.) in this disclosure and in the following claims follows the traditional approach in patents of meaning "at least one" unless in a particular instance it is clear from context that the term is intended in that particular instance to mean specifically one and only one. Likewise, the term "comprising" is open ended, not excluding additional items, features, components, etc. It is also to be understood that the invention disclosed and defined herein extends to all alternative combinations of two or more of the individual features mentioned or evident from the disclosure. All of these different combinations constitute various alternative aspects of the present inv ention.

Claims

We Claim:

1. A food product comprising yogurt, at least one fruit, and cooked oats.

2. The food product of claim 1, wherein the at least one fruit is provided by a fruit preparation comprising fruit pieces, fruit juice, a sweetener, and acidulant.

3. The food product of claim 2, wherein the food product comprises a pH between about 3.6 and 4.4.

4. The food product of claim 1, wherein the yogurt comprises live probiotic cultures comprising Lactobacillus bulgariciis and Streptococcus thermophilus .

5. The food product of claim 1, wherein the at least one fruit comprises strawberry, apple, peach, or mixed berries.

6. The food product of claim 5, wherein the at least one fruit comprises a plurality of pieces each comprising a length in at least one dimension of at least about 0.375 inches (0.9525 centimeters).

7. The food product of claim 6, wherein the at least one fruit comprises a plurality of pieces each comprising a shape that is approximately equal in length, height and width.

8. The food product of claim 1, wherein the cooked oats are prepared from whole oat flakes each having a thickness of at least about 0.038 inches (0.0965 centimeters).

9. The food product of claim 1, wherein the cooked oats are prepared from whole oat flakes each having a thickness of about 0.042 inches (0.10668 centimeters).

10. The food product of claim 1 , wherein the yogurt comprises nonfat yogurt or low fat yogurt.

11. The food product of claim 1, comprising between about 40 percent by weight and about 50 percent by weight yogurt.

12. The food product of claim 1, comprising between about 5 percent by weight and about 25 percent by weight of the at least one fruit.

13. The food product of claim 1, comprising between about 9 percent by weight and about 20 percent by weight of cooked oats.

14. The food product of claim 1, comprising between about 5 percent by weight and about 25 percent by weight of additional ingredients comprising fruit juice, a sweetener, and acidulant.

15. The food product of claim 1, comprising about 50 percent by weight yogurt.

16. The food product of claim 2, wherein the fruit preparation further comprises oligofructose.

17. The food product of claim 2, wherein the fruit preparation further comprises a stabilizer selected from xanthan gum, pectin, and mixtures of the two.

18. The food product of claim 2, wherein the fruit preparation further comprises fruit puree.

19. The food product of claim 1, wherein the cooked oats comprise oats that have been cooked in an acidic solution.

20. A method of making a food product comprising:

combining oats with a liquid to form an oat slurry;

adjusting the pH of the oat slurry to pH 4.0 or below;

subjecting the acidified oat slurry to elevated temperature to fully hydrate the oats;

pasteurizing the hydrated oats;

combining a plurality of fruit pieces with juice, a sweetener, acidulant, a stabilizer, and flavorant to form a fruit preparation comprising a pH of 4.0 or below;

pasteurizing the fruit preparation; and

combining the pasteurized hydrated oats and the pasteurized fruit preparation with yogurt.

21. The method of claim 20, wherein the food product comprises a pH between about 3.6 and 4.4.

22. The method of claim 21 , wherein the food product comprises between about 40 percent by weight and about 50 percent by weight yogurt, between about 5 percent by weight and about 25 percent by weight of the plurality of fruit pieces, and between about 9 percent by weight and about 20 percent by weight of pasteurized cooked oats.

23. The method of claim 20, wherem the yogurt comprises live probiotic cultures compris Lactobacillus bulgariciis and Streptococcus thermophilus .