	US 12,108,773 B2
	Method of producing fermented non-dairy frozen confectionery
Juan Du, Shanghai (CN); Christoph Josef Bolten, Martigny (CH); Liang Wei Wilson Lee, Singapore (SG); and Nilesh Desai, Bakersfield, CA (US)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 17/299,905
Filed by SOCIETE DES PRODUITS NESTLE S.A., Vevey (CH)
PCT Filed Dec. 2, 2019, PCT No. PCT/EP2019/083296 § 371(c)(1), (2) Date Jun. 4, 2021, PCT Pub. No. WO2020/114961, PCT Pub. Date Jun. 11, 2020.
Claims priority of provisional application 62/775,600, filed on Dec. 5, 2018.
Prior Publication US 2022/0022489 A1, Jan. 27, 2022
Int. Cl. A23G 9/36 (2006.01); A23G 9/08 (2006.01); A23G 9/34 (2006.01); A23G 9/42 (2006.01)

CPC A23G 9/363 (2013.01) [A23G 9/08 (2013.01); A23G 9/34 (2013.01); A23G 9/42 (2013.01); A23G 2200/02 (2013.01); A23G 2200/14 (2013.01)]

18 Claims

1. A method of producing a non-dairy frozen confectionery, the method comprising:

1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids,

pasteurizing the grain based ingredient mix,

fermenting the pasteurized grain based mix with a culture that is Streptococcus thermophilus selected from the group consisting of Streptococcus thermophilus NCC 2019: CNCM I-1422 and Streptococcus thermophilus NCC 2496: CNCM I-3915, and

cooling the fermented grain based ingredient mix;

2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids,

wherein at least one nut and/or seed in the nut and/or seed based ingredient mix is selected from the group consisting peanuts, almonds, brazil nuts, cashews, hazelnuts, pecans, walnuts, macademia nuts, pistachio, chestnuts, sunflower, and mixtures thereof; and

3) combining the nut and/or seed based ingredient mix with the cooled fermented grain based ingredient mix, and freezing to form the non-dairy frozen confectionery.