YOGHURT PRODUCT

Abstract: Flavouring (15) is applied by a nozzle (10) to four locations around a transparent sidewall (12) of a yoghurt pot (1) at a first filling station. At a second filling station, yoghurt base is delivered to a base of the pot (1). A raised portion (13) at the base of the pot (1) assists in creating turbulence to disperse the flavouring into a desired ripple pattern which may be viewed through the transparent sidewall (12) of the pot (1).

Description: YOGHURT PRODUCT The invention relates to a food product and in particular to a process for and an apparatus used in preparing a flavoured yoghurt product. Various flavoured yoghurt products are known. There is however a major difficulty in providing a yoghurt product with a desired distribution of flavouring in the product. According to the invention- there is provided a process for preparing a flavoured yoghurt product comprising the steps of :- preparing a yoghurt base; preparing an at least semi-liquid yoghurt flavouring; applying the flavouring to at least two spaced-apart locations in a yoghurt pot; and adding the yoghurt base to the pot for controlled partial dispersion of the flavouring to form a ripple pattern of flavouring in the yoghurt base. In a preferred embodiment of the invention the flavouring is applied to a sidewall of a yoghurt pot. In a particularly preferred arrangement the flavouring is applied to four locations equi-spaced around a sidewall of a yoghurt pot. In an especially preferred embodiment of the invention the flavouring is applied through a spray nozzle. Preferably the spray nozzle has a separate discharge outlet for delivery of the flavouring to a desired location in a yoghurt pot. Ideally, the spray nozzle has four discharge outlets for delivery of the flavouring to four spaced- apart locations in a yoghurt pot. In a preferred embodiment of the invention the flavouring is discharged through a discharge outlet having a diameter of from 0.5 mm to 2 mm, most preferably approximately 1 mm. In one embodiment of the invention the yoghurt base is added to the base of a pot to create a controlled turbulence for desired spreading of the applied flavouring. Preferably a base of the yoghurt pot includes a central raised portion to assist in controlled spreading of the yoghurt base evenly to create a controlled turbulence for desired spreading of the applied flavouring. Preferably the yoghurt pot is of transparent material for viewing the ripple effect through the pot. In one arrangement there are four adjacent yoghurt pots and the process includes the step of applying a different flavouring to at least some of the pots. Preferably a different flavouring is applied to each yoghurt pot. The invention also provides a flavoured yoghurt product whenever produced by the process of the invention. The invention also provides an apparatus for preparing a flavoured yoghurt product by the process of the invention , the apparatus comprising a spray nozzle for applying semi- liquid yoghurt flavouring to at least two spaced-apart desired locations in a yoghurt pot, the spray nozzle having at least two spaced-apart discharge outlets corresponding to the desired locations. Most preferably the spray nozzle has four discharge outlets. In a particularly preferred embodiment of the invention each discharge outlet has a diameter of from 0.5 mm to 2 mm, most preferably approximately 1 mm. In a preferred embodiment of the invention the apparatus includes means for applying a yoghurt base to the base of a yoghurt pot after application of the semi-liquid yoghurt flavouring to create a controlled turbulence for desired spreading of the applied flavouring. Preferably a base of the yoghurt pot includes a central raised portion to assist in controlled spreading of the yoghurt base evenly to create a controlled turbulence for desired spreading of the applied flavouring. The invention will be more clearly understood from the following description thereof given by way of example only with reference to the accompanying drawings, in which :- Fig. 1 is a side elevational view illustrating a flavouring applying step and apparatus of the invention; Fig. 2 is a plan view of the flavouring applying step of Fig. 1; Fig. 3 is a perspective view of a nozzle used in the flavouring applying step; Fig. 4 is an underneath plan view of the nozzle of Fig. 3; Fig. 5 is a side elevational view illustrating a yoghurt filling step; Fig. 6 is a plan view illustrating the yoghurt filling step; Fig. 7 are side views of a yoghurt pot used in the process; and Fig. 8 is a plan view of a package of four adjacent yoghurt pots containing flavoured yoghurt produced by the process of the invention. The invention provides a process for preparing a yoghurt ripple product comprising a yoghurt base with added fruit flavour which is partially dispersed through the yoghurt to create a ripple effect when viewed through a transparent yoghurt pot 1. Four of the pots 1 are arranged in a four pack configuration 2 in which the flavour of the yoghurt in adjacent pots 1 may be arranged as required. In this case each of the four pots 1 has a different flavour so that in a single pack 2 four different flavours such as Strawberry, Apple, Raspberry and Fruits of the Forest are provided. In this case the yoghurt base is a mild vanilla flavoured yoghurt which is prepared from milk at 2% fat, added milk proteins (whey protein and casein), sugar, skimmed milk powder and a gelling agent. The gelling agent is a mixture of gelatin and guar gum to achieve a soft gel which remains pourable during pre-filling storage and while filling but which forms a soft gel within approximately twelve hours of cooling. The yoghurt is made with a mild culture which is a combination of Lactobacillus acidophilis. Bifidobacterin, and Streptococcus ther ophilus. The yoghurt mixture is processed by first homogenising the mixture in a two stage homogenisation process. The pressure in the first stage is : 1800 ± 100 psi. The pressure in the second stage is : 1000 ± 100 psi. The homogenised mixture is then pasteurised at 92°C ± 2°C and then cooled to 40°C ± 0.5°C prior to inoculation. The mixture is filled into a fermentation tank where vanilla flavour is added and the mixture is agitated. The culture is then added at a rate which is typically 500 g per 2,000 litres of mixture. The yoghurt is fermented to an acidity of 102 i 2° Doric. When the yoghurt has the desired acidity, it is cooled in a plate heat exchanger to 23°C ± 2°C and held in a storage tank until required. Flavouring is first added to an empty yoghurt pot 1. Referring particularly to Figs. 1 to 4, the flavouring is applied to the pot 1 through a spray nozzle 10. The nozzle 10 has four equi-spaced-apart discharge outlets 11 which deliver flavouring 15 to four locations which are equally spaced-apart around a sidewall 12 of the pot 1. Each of the discharge outlets 11 has a diameter of approximately 1 mm and the nozzle 10 is positioned in relation to the pot 1 and the flow rate of flavouring is set to deliver a fine spray of flavouring to the sidewall 12 of the pot 1. At a second filling station illustrated in Figs. 5 and 6 yoghurt base prepared as described above is delivered to a base of the pot 1 and into the flavouring in the pot 1 through a delivery nozzle 16. A raised portion 13 at the base of the pot 1 assists in creating a turbulence to disperse the flavouring into a desired ripple pattern. In this case, the product is filled on a form-fill-seal machine. The yoghurt pots 1 are formed, flavour is applied, yoghurt base is delivered into the pots, a foil seal is placed and sealed. The pots 1 are arranged so that packs of four may be easily cut-off. In this case, four different flavours are filled into yoghurt pots from separate flavour hoppers. The hoppers are connected to the appropriate spray nozzle 10. A bank of spray nozzles 10 are positioned on a filling machine so that a separate flavour filling head is centred above the appropriate pot 1. The nozzles 10 are positioned as illustrated in Fig. 1 to facilitate flavour dispersion. Trays of filled and sealed pots are left to stand for approximately 1 hour at room temperature before they are moved into cold storage. After a minimum of twelve hours of cold storage, packs 2 of four pots are sleeved. The invention provides a process and apparatus for effectively and efficiently preparing a flavoured yoghurt product with a desired ripple pattern of flavouring in a yoghurt base. Many variations on the specific embodiment of the invention will be readily appreciated and accordingly the invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims: Q___ ___i 1. A process for preparing a flavoured yoghurt product comprising the steps of :- preparing a yoghurt base; preparing an at least semi-liquid yoghurt flavouring; applying the flavouring to at least two spaced-apart locations in a yoghurt pot; and adding the yoghurt base to the pot for controlled partial dispersion of the flavouring to form a ripple pattern of flavouring in the yoghurt base. 2. A process as claimed in claim 1 wherein the flavouring is applied to a sidewall of a yoghurt pot. 3. A process as claimed in claim 2 wherein the flavouring is applied to four locations equi- spaced around a sidewall of a yoghurt pot. 4. A process as claimed in any preceding claim wherein the flavouring is applied through a spray nozzle. 5. A process as claimed in claim 4 wherein the spray nozzle has a separate discharge outlet for delivery of the flavouring to a desired location in a yoghurt pot. 6. A process as claimed in claim 5 wherein the spray nozzle has four discharge outlets for delivery of the flavouring to four spaced-apart locations in a yoghurt pot. 7. A process as claimed in claim 5 or 6 wherein the flavouring is discharged through a discharge outlet having a diameter of from 0.5 mm to 2 mm. 8. A process as claimed in any of claims 5 to 7 wherein the flavouring is discharged through a discharge outlet having a diameter of approximately 1 mm. 9. A process as claimed in any preceding claim wherein the yoghurt base is added to the base of a pot to create a controlled turbulence for desired spreading of the applied flavouring. 10. A process as claimed in any preceding claim wherein a base of the yoghurt pot includes a central raised portion to assist in controlled spreading of the yoghurt base evenly to create a controlled turbulence for desired spreading of the applied flavouring. 11. A process as claimed in any preceding claim wherein the yoghurt pot is of transparent material for viewing the ripple effect through the pot. 12. A process as claimed in any preceding claim wherein there are four adjacent yoghurt pots and the process includes the step of applying a different flavouring to at least some of the pots. 13. A process as claimed in claim 12 wherein a different flavouring is applied to each yoghurt pot. 14. A process for preparing a flavoured yoghurt product substantially as hereinbefore described with reference to the accompanying drawings. 15. Flavoured yoghurt product whenever prepared by a process as claimed in any preceding claim. 16. Apparatus for preparing a flavoured yoghurt product by a process as claimed in any of claims 1 to 14 comprising a spray nozzle for applying semi-liquid yoghurt flavouring to at least two spaced-apart desired locations in a yoghurt pot, the spray nozzle having at least two spaced-apart discharge outlets corresponding to the desired locations. 17. Apparatus as claimed in claim 16 wherein the spray nozzle has four discharge outlets. 18. Apparatus as claimed in claim 16 or 17 wherein each discharge outlet has a diameter of from 0.5 mm to 2 mm. 19. Apparatus as claimed in any of claims 16 to 18 wherein each discharge outlet has a diameter of approximately 1 mm. 20. Apparatus as claimed in any of claims 16 to 19 including means for applying a yoghurt base to the base of a yoghurt pot after application of the semi-liquid yoghurt flavouring to create a controlled turbulence for desired spreading of the applied flavouring. 21. Apparatus as claimed in claim 20 wherein a base of the yoghurt pot includes a central raised portion to assist in controlled spreading of the yoghurt base evenly to create a controlled turbulence for desired spreading of the applied flavouring. 22. Apparatus as claimed in claim 20 or 21 wherein the yoghurt pot is of transparent material. 23. Apparatus for preparing a flavoured yoghurt product substantially as hereinbefore described with reference to the accompanying drawings.

Inventors: DOWNEY DARVREE, ROCHE PATRICK, DOWNEY, DARVREE, ROCHE, PATRICK
Applicants: DOWNEY DARVREE, ROCHE PATRICK, WATERFORD CREAMERY LTD, DOWNEY, DARVREE, ROCHE, PATRICK, WATERFORD CREAMERY LIMITED
Application year: 1996
Main classification: A23C9
IPC codes: B65B3, B65B39