Patent ID: 6235320
Filing Date: 2001-05-22
Classification: A23C

Abstract:
A method of making a multicolored yogurt product exhibiting resistance to color migration and intermixing of color, comprising the steps in sequence of:A. preparing a yogurt base comprising:1. sufficient amounts of milk ingredients to provide a total milk solids concentration of at least 12%, and2. sufficient amounts of a yogurt thickener blend in an amount effective to provide a viscosity in step H of about 15,000 to 30,000 cps;B. pasteurizing the yogurt base to form a pasteurized yogurt base;C. cooling the pasteurized yogurt base to a temperature of 100.degree. to 115.degree.F.;D. inoculating the yogurt base with a yogurt culture to form an inoculated yogurt base;E. incubating the inoculated yogurt base to form a yogurt;F. mixing the yogurt to form a stirred yogurt;G. partitioning the stirred yogurt into a first portion and a second portion;H. adding a first non-bleeding colorant to the first yogurt portion to form a first colored yogurt phase;I. charging a quantity of the first colored yogurt to a container at a temperature of 35.degree. to 45.degree. F. and a viscosity of about 15,000 to 30,000 cps to form a horizontally extending yogurt phase; and thereafterJ. charging a second quantity of the second yogurt phase to the container at a temperature of 35.degree. to 45.degree. F. and a viscosity of about 15,000 to 30,000 cps in direct physical contact with the first colored yogurt to form a yogurt product having discrete unmixed separately colored yogurt phases; and,wherein the difference in viscosity between yogurt phases is less than about 3,000 cpswherein the first and second yogurt phases are disposed in the container in the form of vertically arranged horizontally extending layers; andK. maintaining the yogurt product at refrigerated temperatures.