Dough-Based Inclusion for Dairy Products

Smart overview of the Invention

The patent application introduces a dough-based material, referred to as "dough inclusion," designed to be incorporated into dairy products to emulate the flavor and texture of chewy baked goods. This innovation aims to enhance the consumer's eating experience by adding a unique texture and taste to a variety of dairy products such as yogurt, pudding, mousse, smoothies, and frozen treats like ice cream and frozen yogurt. The dough inclusion is formulated to remain tender and stable throughout the product's shelf life, ensuring it retains its shape and does not become mushy or soggy.

Field and Background

The invention falls within the food industry, focusing specifically on the integration of dough-based materials into dairy products. The demand for diverse and novel food products has led manufacturers to experiment with various combinations of flavors and textures. Traditionally, dairy products are paired with secondary foods like nuts, fruits, or chocolate. This invention seeks to expand on these combinations by introducing a dough-based component that mimics baked goods, providing a new dimension to dairy consumption.

Composition and Stability

The dough inclusion comprises flour and a sweetening agent, with optional additions such as salt, oil, binding agents, and flavor or coloring agents. It is designed to withstand processes like retort or pasteurization, ensuring it remains stable when combined with dairy products. The preferred embodiment involves an extruded product that is retort- or pasteurization-stable, allowing it to be incorporated into dairy preparations while maintaining its desired properties.

Preparation Method

The preparation method involves creating a dough mixture with flour and a sweetening agent, followed by shaping the mixture into dough pieces, preferably through extrusion. These pieces may be dried to control microbial growth before being combined with a dairy prep. The method can include partial hydration of the dough pieces and may involve retorting or pasteurizing the combined product to ensure sterility and stability.

Application and Benefits

The dough inclusion is intended for a range of dairy products, providing a chewy, baked-good-like texture that remains consistent over the shelf life of the product, typically at least 60 days. This innovation offers consumers a novel eating experience by incorporating flavors and textures reminiscent of baked goods into traditional dairy items. The dough's ability to absorb flavored liquids or syrups further enhances its taste profile, making it a versatile addition to various dairy-based foods.