AND- PROCESS THEREFOR

FIELD OF THE INVENTION The present invention relates generally to non-dairy frozen desserts, and more specifically to methods for preparation of non-dairy frozen desserts.

BACKGROUND OF THE INVENTION

There is a growing population of people who cannot digest milk products or are allergic thereto. Additionally, many consumers do not want to consume cow milk containing food or beverage products. Many religions require abstinence from pig products. The Jewish religion further requires not eating or cooking milk products and meat products together. There is thus a growing consumer population which requires non-dairy food and beverage products. Many attempts have been made to make non-dairy frozen desserts. Some patent publications in the field include, US 4643906, which describes a lactose-free synthetic ice cream product comprising from about 45% by weight of a liquid non- dairy emulsion containing vegetable fat, from about 25% of a stable foamed non-dairy emulsion including hydrogenated vegetable fat, approximately 15% by weight of sucrose, and approximately 15% by weight of raw eggs.

US 7592030 describes a food product or composition, which has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.

US 20120121775 describes a constructed non-dairy ice cream, which is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.

WO 2015047200 Al discloses a simple and cost effective method to make ice cream, and related frozen dairy and non-dairy desserts, with end-user controlled and variable texture, freezing rate, melting point and eating qualities without the use of traditional, home or industrial ice cream machines and a product made by this method. The process entails the creation of a stabilized food foam and then the incorporation of said foam into a stabilized serum base solution under near equilibrated osmotic pressure conditions at preset ratios resulting in easily controlled and variable solids content and overrun, and then freezing that product till desired hardness is achieved. The main execution of this process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user before they are combined. The invention offers significant improvement over existing manufacturing method in terms of cost, convenience, and environmental impact. Many non-dairy ice creams are unpalatable, gritty, non-kosher, hard or leave an after-taste. Others are too light, sweet and fluffy, reminding the consumer of candy-floss.

There is thus still a need to provide very tasty non-dairy frozen desserts /ice creams with improved texture and consistency and improved methods for production therefor. SUMMARY OF THE INVENTION

It is an object of some aspects of the present invention to provide improved non-dairy frozen desserts and production methods therefor.

In some embodiments of the present invention, improved methods and are provided for manufacturing non-dairy frozen dessert on an industrial scale.

In some embodiments of the present invention, improved methods and are provided for manufacturing non-dairy frozen dessert on a small scale.

In other embodiments of the present invention, an improved non-dairy frozen dessert product is provided.

In additional embodiments of the present invention, an improved non-dairy high-quality frozen dessert product is provided.

In additional embodiments of the present invention, an improved non-dairy low-sugar frozen dessert product is provided.

In further embodiments of the present invention, an improved non-dairy high- density frozen dessert product is provided.

In yet further embodiments of the present invention, an improved non-dairy no-sugar frozen dessert product is provided.

In yet further embodiments of the present invention, an improved non-dairy high-protein frozen dessert product is provided. The dessert may be a frozen dessert, an ice cream or a sorbet.

In additional embodiments of the present invention, an improved method is provided for producing a frozen dessert product without heating the product.

In further embodiments of the present invention, an improved method is provided for producing a frozen dessert product without a heating step.

In yet further embodiments of the present invention, an improved non-dairy low ice crystals frozen dessert product is provided.

In yet further embodiments of the present invention, an improved non-dairy no ice crystals frozen dessert product is provided.

The present invention provides novel non-dairy frozen desserts and methods of preparation thereof, the method including forming an emulsion by mixing water and stabilizer for under one minute, mixing ingredients with the emulsion for under two minutes to form a light mix, folding the light mix with at least one pre- pasteurized egg product for less than one minute to form a heavy mix and freezing the heavy mix with a batch freezer for less than twenty minutes to form the non-dairy frozen dessert.

The present invention provides novel non-dairy frozen desserts and methods of preparation thereof, the method including:

a. forming a first mixture by mixing water and a stabilizer for under twenty minutes;

b. mixing ingredients with said first mixture for under thirty minutes to form a light mix;

c. folding said light mix with at least one pre-pasteurized egg product for less than twenty minute to form a heavy mix; and

d. freezing said heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

Additionally, according to an embodiment of the present invention, the first mixture is formed using a ratio of water: stabilizer of 500: 1 to 50: 1.

Moreover, according to an embodiment of the present invention, the forming step is a forming an emulsion step.

Further, according to an embodiment of the present invention, the water is selected from the group consisting of boiled water, distilled water, pasteurized water, deionized water and tap water.

Yet further, according to an embodiment of the present invention, the emulsion is an oil-in-water emulsion.

Additionally, according to an embodiment of the present invention, the ingredients include at least one flavor, a sweetening agent and a non-dairy cream or creamer.

Importantly, according to an embodiment of the present invention, the sweetening agent is selected from sugar, syrup, an artificial sweetener, agava syrup and stevia.

According to an embodiment of the present invention, the non-dairy cream weight to the first mixture weight is in a weight ratio of 1000: 1 to 5: 1.

Moreover, according to an embodiment of the present invention, the at least one pre-pasteurized egg product is in ratio of 1 : 10 to 1 :2 with the water.

Optionally, according to an embodiment of the present invention, the at least one pre-pasteurized egg product is in ratio of 1 : 100 to 1 :2 with the water.

Notably, according to an embodiment of the present invention, the method takes less than 120 minutes on an industrial scale.

In some cases, according to an embodiment of the present invention, the method takes less than 60 minutes.

Additionally, according to an embodiment of the present invention, the method takes less than 45 minutes.

Furthermore, according to an embodiment of the present invention, the method is performed at a temperature of less than 20 degrees Celsius.

Preferably, according to an embodiment of the present invention, the method is performed at a temperature of less than 15 degrees Celsius.

Further, according to an embodiment of the present invention, the method is performed at a temperature of less than 10 degrees Celsius.

There is thus provided according to another embodiment of the present invention, a non-dairy vegetarian kosher frozen dessert prepared according to the methods described herein.

Additionally, according to an embodiment of the present invention, the frozen dessert has a density of 0.7-0.9 g/cm3.

Moreover, according to an embodiment of the present invention, the frozen dessert comprises 5-30% protein by weight.

Additionally, according to an embodiment of the present invention, the frozen dessert comprises 0.5-10% carbohydrate by weight.

A non-dairy vegetarian kosher frozen dessert having a density of 0.7-0.9 g/cm3 comprises 5-30% protein by weight and 0.5-10% carbohydrate by weight.

Additionally, according to an embodiment of the present invention, the non- dairy vegetarian kosher frozen dessert is an ice cream.

According to an embodiment of the present invention, the non-dairy vegetarian kosher frozen dessert is an ice cream sorbet.

Additionally, according to an embodiment of the present invention, the light mix is pasteurized. Preferably, the light mix is pre-pasteurized. The present invention will be more fully understood from the following detailed description of the preferred embodiments thereof, taken together with the drawings. BRIEF DESCRIPTION OF THE DRAWINGS

The invention will now be described in connection with certain preferred embodiments with reference to the following illustrative figures so that it may be more fully understood. With specific reference now to the figures in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of the preferred embodiments of the present invention only and are presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for a fundamental understanding of the invention, the description taken with the drawings making apparent to those skilled in the art how the several forms of the invention may be embodied in practice.

In the drawings: Fig. 1 is a simplified flowchart 100 of a rapid method for producing a non- dairy frozen dessert, in accordance with an embodiment of the present invention.

Fig. 2 is a simplified flowchart 200 of a method for cold production of a non- dairy frozen dessert, in accordance with an embodiment of the present invention.

In all the figures similar reference numerals identify similar parts.

DETAILED DESCRIPTION OF THE EMBODIMENTS

In the detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that these are specific embodiments and that the present invention may be practiced also in different ways that embody the characterizing features of the invention as described and claimed herein.

Reference is now made to Fig. 1, which is a simplified flowchart 100 of a rapid method for producing a non-dairy frozen dessert, in accordance with an embodiment of the present invention. The frozen dessert may be called a non-dairy ice cream in some countries.

In a forming emulsion step 102, water and stabilizer are mixed together at a high speed on Morphy Richards Blender 48382 for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 1 below, 470 ml water and 7 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN® stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. Additionally, according to some further embodiments, the stabilizer may be a blend of stabilizer components. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

Thereafter, in a first mixing step 104, at a temperature of 4-30 degrees a non- dairy creamer 450 ml, sugar 60 g, flavoring 20-30 gram, are mixed together with the emulsion from step 102 for 30-60 seconds with mixing at a low speed with a

Kenwood Mixer KM260 to form a light mix or foam. The non-dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non-dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream. The non-dairy creamer may be whipped or non- whipped. In a second mixing step 106, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150-180 pre-pasteurized egg yolks are folded into the light mix or foam to form a heavy mix or foam. This step takes around five seconds. It should be understood that many different combinations of mixed eggs/egg yolks are possible. There may be 0-200 g whole liquid eggs and/or of 0-180 g egg yolks.

Optionally, 20 grams of mint chips are added to the heavy mix or foam right before freezing.

Then the heavy mix or foam or foam from step 106 transferred to a Batch Freezer where either choc chips, cookies and/ or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency

This product is then transferred to containers to be frozen at a temperature between -5 degrees and -60 degrees Centigrade.

The frozen dessert product of the present invention typically comprises one or more of the following properties:

1. Density of 0.7-0.9 g/cm (denser than most/all commercial frozen desserts)

2. High protein 5-30 g/lOOg relative to most/all commercial frozen desserts

3. Kosher

4. No lactose

5. No milk products

6. No meat products

7. Vegetarian

8. Few/no ice crystals

9. Made in a cold process with some ingredients being pre-pasteurized

10. Lower than average sugar /no sugar (some types)

According to some embodiments of the present invention, the frozen dessert product of the present invention typically comprises five or more of the above properties. According to some further embodiments of the present invention, the frozen dessert product of the present invention typically comprises six or more of the above properties.

According to some embodiments of the present invention, the frozen dessert product of the present invention is an ice cream.

According to some embodiments of the present invention, the frozen dessert product of the present invention is an ice cream sorbet.

According to some embodiments of the present invention, the frozen dessert product of the present invention is a sorbet. Reference is now made to Fig. 2, which is a simplified flowchart 200 of a method for cold production of a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

In a forming emulsion step 202, water and stabilizer are mixed together at a high speed with a Morphy Richard Blender for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 2 below, 495 ml water and 6 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN® stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

Thereafter, in a first mixing step 204, at a temperature of 4-30 degrees a non- dairy creamer 450 ml, sugar 90 g, peanut butter 130 gram, are mixed together with the emulsion from step 202 for 30-60 seconds with mixing at a lowest speed on Kenwood Mixer KM260 to form a light mix or foam. The non- dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non- dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream. The sugar may comprise one or more of sucrose, glucose, fructose, high- fructose corn syrup, honey, dextrose and combinations thereof. Additionally or alternatively, one or more sugar-substitutes, known in the art may be used.

In a second mixing step 206, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150- 180 pre-pasteurized egg yolks are folded into the light mix or foam to form a heavy mix or foam. This step takes around five-20 seconds. In a freezing step 208, the heavy mix or foam from step 206 is poured into a

Batch Freezer where either choc chips, cookies and/ or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency. It is then poured into containers for freezing and they are frozen, typically at a temperature of -60 to -5 degrees Celsius to form the frozen dessert product, within ten-twelve minutes, for example.

In an embodiment of the present invention, a composition of the present invention includes one or more additional components. Such additional components include but are not limited to anti-static agents, buffering agents, bulking agents, chelating agents, cleansers, colorants, conditioners, diluents, dyes, emollients, fragrances, pearlescent aids, perfuming agents, permeation enhancers, pH-adjusting agents, preservatives, protectants, softeners, solubilizers, viscosity modifiers and vitamins. As is known to one skilled in the art, in some instances a specific additional component may have more than one activity, function or effect.

In an embodiment of the present invention, the additional component is a pH adjusting agent or a buffering agent. Suitable buffering agents include but are not limited to acetic acid, adipic acid, calcium hydroxide, citric acid, glycine, hydrochloric acid, lactic acid, magnesium aluminometasilicates, phosphoric acid, sodium carbonate, sodium citrate, sodium hydroxide, sorbic acid, succinic acid, tartaric acid, and derivatives, and mixtures thereof.

EXAMPLES

EXAMPLE 1 COMPOSITION OF ORANGE-CHOCOLATE CHIP ICECREAM INGREDIENT WEIGHT [G] WEIGHT G/KG WEIGHT RANGE NAME

%

WATER 470 30-40

336.4352

NON-DAIRY 450 30-40

Topping

Base/Whipped

Topping 322.1 188

STABILIZER 7 5.010737 0.4-0.8

SUGAR 60 42.94918 3.5-5.0

Carte D'Or 25-35 1-3

Orange Syrup 1 7.89549

MIXED EGGS 200 143.1 639 00-20

EGG YOLKS 150-180 1 18.1 102 0-20

Choc CHIPS 70-140 14.31639 1-5

1437 G 1000 100

EXAMPLE 2

TABLE 2 COMPOSITION OF PEANUT BUTTER ICE- CREAM

INGREDIENT WEIGHT [G] WEIGHT G/KG WEIGHT RANGE NAME

%

WATER 495 348.3462 30-40

NON-DAIRY 450 30-40

Topping 316.6784 Base/Whipped

Topping

STABILIZER 6 4.222379 0.4-0.8

SUGAR 90 63.33568 4.5-7.0

PEANUT 130 6-15 BUTTER 91 .48487

MIXED EGGS 250 175.9324 10-20

EGG YOLKS 0 0 0

TOTAL 1421 G 1000G 100

EXAMPLE 3 COFFEE FROZEN DESSERT

TABLE 3 COMPOSITION OF COFFEE ICE- CREAM

Extract

COFFEE 3-5

5.5983205 0.1-2

GRANULES

Carte D Or 25-35

5.24842547 0.1-2

Classic Cappuccino

TOTAL 1428-49 G 1000 100

EXAMPLE 4 MINT CHOCOLATE CHIP FROZEN DESSERT

TABLE 4 COMPOSITION OF MINT CHOCOLATE CHIP ICE- CREAM

EXAMPLE 5 Cookies & Cream

TABLE 5 COMPOSITION OF MADAGASCAR VANILLA ICE- CREAM

Many different flavors and flavoring ingredients, known in the art, may be used to prepare the frozen desserts and/or ice creams of the present invention and the examples provided should not be deemed limiting.

The desserts of the present invention may contain one or more additives. Typically, each additive is present in less than three weight percent of the total product composition. The additives may be selected from the group consisting of an acidifying agent, an anti- static agent, a base, a buffering agent, a bulking agent, a chelating agent, a colorant, a diluent, a dye, a flavoring agent, a fragrance, a pH- adjusting agent, a surfactant, a preservative, a viscosity adjusting agent, and a vitamin.

The one or more vitamins may include any of vitamin A, a vitamin A derivative, a vitamin B, a vitamin B derivative, vitamin C, a vitamin C derivative, vitamin D, a vitamin D derivative, vitamin E, a vitamin E derivative, vitamin F, a vitamin F derivative, vitamin K, a vitamin K derivative.

Suitable buffering agents may include but are not limited to acetic acid, adipic acid, calcium hydroxide, citric acid, glycine, hydrochloric acid, lactic acid, magnesium aluminometasilicates, phosphoric acid, sodium carbonate, sodium citrate, sodium hydroxide, sorbic acid, succinic acid, tartaric acid, and derivatives, and mixtures thereof.

Suitable viscosity adjusting agents may be selected from, but are not limited to, locust bean gum, sodium alginate, sodium caseinate, egg albumin, gelatin agar, carrageenan gum, sodium alginate, xanthan gum, quince seed extract, tragacanth gum, guar gum, cationic guars, hydroxypropyl guar gum, starch and carrageenan.

In some cases, the flavors are added at the end of step 106 or 206, in other cases, they are added at step 104 or 204 (Fig. 1 and 2, respectively). The flavors may be natural, synthetic or artificial. Non-limiting examples of flavors are caramel, coffee extract, instant coffee, lemon flavor, mint flavor, chocolate flavor, cocoa, vanilla, vanilla extract, fruit extracts, vegetable extracts, fruit juice, vegetable juice and combinations thereof.

The frozen dessert products of the present invention may be produced on a kitchen-scale, home-scale, semi-industrial scale or industrial scale. It should be understood that the steps of the process/methods described with reference to Figs. 1 and 2 are not meant to limiting. Additional steps may be added. In some cases, the order of the steps may be changed.

For example, on an industrial scale (with reference to Figs. 1 and 2), the stabilizer may first be mixed with a portion of the sugar. The resulting sweetened stabilizer is then mixed at high speed with water to form a first mixture. In some cases, this mixture is an emulsion. In others, this may be a slurry or suspension. The first mixture may then be mixed with a vegetarian whip (such as Rich's whip topping) to form a light mix (204, Fig. 2). Pre-pasteurized eggs, flavors, additives, and additional sugar may be added at step 206 to form the heavy mix. Alternatively, only the eggs, and sugar are added at this stage. The mixture may be blended for 1-60 minutes, 5-40 minutes, or 20-30 minutes.

Additionally or alternatively, pasteurized liquid eggs can be added to a cool mix during/after step 106 (Fig. 1).

Additionally or alternatively, pasteurized eggs may be added to a pasteurized light mix, such as during/after step 204 (Fig. 2).

Additionally or alternatively, pasteurized eggs may be added to another type of light mix made of almond milk and coconut milk/cream, with optional sugar/sweetener/additives.

Additionally or alternatively, pasteurized eggs may be added to another type of light mix made of almond milk and coconut milk/cream, with optional fruit purees, sugar/sweetener/additives .

An additional optional step of additive addition (not shown 207, in between steps 206 and 208) may optionally be introduced for the addition of additives. Typically this step will take 1-60 minutes, 5-40 minutes, 20-30 minutes or 5-20 minutes. An industrial version of the heavy mix formed in step 206 (Fig. 2) is shown in Table 6.

Table 6 Composition of Heavy Mix (Common

some cases, the whip is replaced by hydrogenated coconut oil, partially hydrogenated coconut oil, peanut butter and combinations thereof.

In some other cases, hydrogenated coconut oil, partially hydrogenated coconut oil, or peanut butter or combinations thereof are added to the whip to form the heavy mix. In accordance with some further embodiments of the present invention, additives added to the heavy mix (also termed common base herein in step 206, Fig. 2) include, but are not limited to, colorings, flavorings, preservative, bulking agents and stabilizing agents. According to some embodiments, all of the additives are natural additives. These may include vanilla extract, instant coffee, coffee flavor, Expresso, carbohydrate gum, polysorbate 60, polyglycerol esters of fatty acids, soy lecithin, disodium phosphate, sodium citrate, xanthan gum, guar gum, sodium alginate, carrageenan, lemon juice, lemon extract, turmeric, annatto, sunset yellow coloring, tartrazine, caramel, brilliant blue coloring, mint flavor natural green coloring, mint flavor and combinations thereof. The total percent of additives is typically between 0-20%, 0.1- 10%, or 0.5-5 %.

The references cited herein teach many principles that are applicable to the present invention. Therefore the full contents of these publications are incorporated by reference herein where appropriate for teachings of additional or alternative details, features and/or technical background. It is to be understood that the invention is not limited in its application to the details set forth in the description contained herein or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Those skilled in the art will readily appreciate that various modifications and changes can be applied to the embodiments of the invention as hereinbefore described without departing from its scope, defined in and by the appended claims.