Frozen smoothie kit and method

Abstract

A frozen pellet for blending with other ingredients to make a smoothie is formed of a sugar sweetened yogurt or yogurt formulation diluted with water and frozen solid at temperatures between 0° F. and 32° F. The frozen-solid yogurt pieces eliminate the need for the use of ice in the smoothie making process. Instead the frozen-solid yogurt pieces simply are blended together with fruits, preferably also frozen, and a liquid such as a juice, soda or milk to make a cold smoothie having a desirable thick consistency.

1 . A smoothie-making kit comprising a sealed package containing frozen-solid pieces of yogurt, which are frangible and one or more of a plurality of frozen whole individual fruits and fruit pieces.  
   
   
       2 . A kit as in  claim 1  wherein the frozen-solid pieces of yogurt comprise one or more of yogurt, low fat yogurt and non fat yogurt.  
   
   
       3 . A kit as in  claim 1  wherein the yogurt comprises a yogurt formulation including yogurt containing a given amount of water and one or more freezing temperature depressing ingredients and the formulation further including an amount of added water in addition to the water contained in the yogurt to allow the formulation to assume a frozen-solid frangible state at a temperature of between about 32° F. and 0° F.  
   
   
       4 . A kit as in  claim 3  wherein the freezing temperature depressing ingredients include one or more of a sweetener and heavy cream.  
   
   
       5 . A kit as in  claim 3  wherein the freezing temperature depressing ingredient is a sweetener comprising a mixture of sugar and a non nutritive sweetener wherein the amount of non nutritive sweetener in combination with the sugar is selected so the added water will raise the freezing temperature of the formulation to between about 32° F. and 0° F.  
   
   
       6 . A kit as in  claim 1  wherein the frozen whole fruit and fruit pieces comprise individually quick frozen (IQF) fruit and fruit pieces.  
   
   
       7 . A kit as in  claim 1  wherein the package contains frozen pieces of one or more of macerated fruit pieces and juice.  
   
   
       8 . A kit as in  claim 1  wherein the frozen-solid pieces of yogurt are about 0° F. frozen-solid pieces.  
   
   
       9 . A kit as in  claim 1  wherein the solid-frozen pieces of yogurt are one or more of chunks, pellets, cubes, chips and flakes.  
   
   
       10 . A kit as in  claim 1  wherein the frozen-solid pieces of yogurt comprises a yogurt formulation including, non-fat yogurt, sugar, heavy cream and an amount of water sufficient to have the yogurt formulation assume a frozen-solid state at a temperature between 32° F. and 0° F.  
   
   
       11 . A kit as in  claim 10  wherein the yogurt formulation includes by weight about 39% non-fat yogurt, 9% sugar, 12.5% heavy cream and about 32% added water, the balance being one or more of a preservative, a non-nutritive sweetener, a thickener and a flavoring.  
   
   
       12 . A kit as in  claim 1  wherein the package is one of a single serving or multiple serving package.  
   
   
       13 . A kit as in  claim 1  wherein the package also includes frozen concentrated juice.  
   
   
       14 . The Kit as in  claim 1   3  in which the frozen concentrated juice is acid tic.  
   
   
       15 . The kit as in  claim 14  in which the frozen concentrated juice is orange juice.  
   
   
       16 . A 32° F. to 0° F. frozen-solid yogurt piece for making a fruit smoothie comprising between 35 and 45 percent by weight of a non-fat yogurt, between 7 and 11 percent sugar, between 10 and 15 percent heavy cream and between 25 and 35 water in addition to the water content of the non-fat yogurt.  
   
   
       17 . A method for making frozen-solid pieces of yogurt comprising; 
 a) blending together wet ingredients including a yogurt having a given water content and added water to provide a blend of wet ingredients;    b) blending together dry ingredients including a freezing temperature depressant to provide a blend of dry ingredients;    c) mixing together the blend of wet and dry ingredients to provide a liquid yogurt formulation; and    d) freezing the liquid yogurt formulation to form frozen-solid pieces, which are frangible comprising one of pellets, cubes, chips and flakes, the amount of added water allowing the liquid yogurt formulation to freeze-solid at a temperature between about 32° F. and 0° F.    
   
   
       18 . A method as in  claim 17  comprising heating the liquid yogurt formulation to about 185° F. for about 30 seconds prior to freezing.  
   
   
       19 . A method as in  claim 17  wherein the freezing temperature depressant is a sweetener.  
   
   
       20 . A method as in  claim 19  wherein the sweetener is sugar and a non nutritive sweetener.  
   
   
       21 . A method of making a smoothie making kit comprising: 
 a) preparing frozen-solid pieces of a yogurt formulation, which are frangible comprising a yogurt having a given water content, a freezing temperature depressing ingredient and an amount of added water in addition to the given water content of the yogurt sufficient to render the yogurt formulation frozen-solid and frangible at a temperature of between 0° F. and 32° F.;    b) preparing one or more of individually frozen berry, fruit, and vegetable pieces;    c) placing a selected number of the frozen-solid yogurt pieces and a selected number of the one or more of the individually frozen berry, fruit and vegetable pieces into a freezer bag and sealing the bag; and    d) maintaining the sealed bag in storage at a temperature of between about 0° F. and about 32° F.    
   
   
       22 . A method as in  claim 21  wherein the yogurt formulation comprises by weight about 39 percent non-fat yogurt having a water content of about 91 percent to about 92 percent, about 9 percent sugar, about 12.5 percent heavy cream and about 25 percent to 35 percent added water in addition to the water content of the non-fat yogurt, the added water allowing the yogurt formulation to freeze solid at a temperature of between about 0° F. and 32° F.  
   
   
       23 . A method for making a fruit smoothie comprising the steps of combining at least one frozen-solid yogurt piece, and one or more of a fresh and frozen fruit and vegetable with a liquid selected from one of a juice, soda and milk, and blending the frozen-solid yogurt pieces, one or more of the fresh and frozen fruit and vegetable together with the liquid in the absence of ice to a desired consistency.  
   
   
       24 . A method as in  claim 23  wherein the frozen-solid yogurt pieces comprise a blend of a yogurt having a given water content, one or more freezing temperature depressing flavor enhances and an amount of water in addition to the given water content of the yogurt sufficient to allow the frozen-solid yogurt piece to remain frozen-solid at a temperature of between about 0° F. and about 32° F.  
   
   
       25 . A smoothie making ingredient comprising a frozen-solid piece having a pH of about 4.0 to 4.5, a Bostwick value of about 10.5 to 12.5 cm at 140° F. for ten seconds and total acid of about 0.90 t0 0.99.  
   
   
       26 . A smoothie making ingredient as in  claim 24  wherein the total acid is based on lactic acid.  
   
   
       27 . A smoothie making ingredient as in  claim 25  comprising between 35 and 45 percent by weight of a non-fat yogurt, between 7 and 11 percent sugar, between 10 and 15 percent heavy cream and between 25 and 35 water in addition to the water content of the non-fat yogurt.