DESC:[0001] The embodiments herein generally relate to a yogurt-based food product, and more particularly, a method for preparing more nutritious, healthy, wholesome, nourishing and shelf stable for longer period yogurt-based food product.
Description of the Related Art 10
[0001] Nowadays, the consumption of refined sugar or white sugar has increased in people with time. This has contributed to being one of the reasons for an increase in the obesity epidemic and also in the incidence of chronic diseases. One in every five Indian men or women is either obese or overweight, putting India third in the global hazard list of top 10 countries with the highest number of obese people. One of the primary reason for the 15 increase in obesity amongst people is the growing consumption of processed foods containing high fat, high sugar content and other artificial ingredients. Also, because of the inefficient and poor quality of the cold chain in India, the quality of the chilled products deteriorates from the time it is manufactured to the time it is consumed by customers putting them at risk of food contamination related problems. Also, the consumption of vegetables 20 amongst the population is seen to be extremely low.
[0002] From a consumer perspective, the product formulation which is a fusion of certain ingredients in a certain ratio or percentage has to have a desired organoleptic profile that appeals and stimulates their various sense organs. The key characteristics are taste,
3
aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance. 25 In addition to the consumer acceptance perspective, another critical aspect is to be able to achieve product stability during the desired shelf life targeted for the beverage which is one of the biggest challenges in the beverage industry.
[0003] Nowadays, consumers are demanding that their beverages do more than just hydrate or quench thirst. Due to paucity of time in their lives and a hectic lifestyle, they are 30 seeking convenient beverage options that are not just flavored with artificial or synthetic or nature identical flavors or additives but want them to be more nutritious and wholesome through inclusion of real fruits, nuts, dry fruits, grains, vegetables and other natural ingredients for improved nutritive content of the beverages. In addition to seeking more nutritious, wholesome beverages, they want beverages which do not have any artificial 35 sweeteners, artificial or synthetic or natural identical additives or added preservatives in them and contain only natural ingredients. To serve their different requirement and uses, they see a clear need for such beverages to be stable without the need for refrigeration at ambient temperature until they are consumed.
[0004] Although the other dairy beverages available in market solve some problems, 40 however, there is not a single solution available in the market which solves all the above problems in a single product.
[0005] Accordingly, there remains a need for a method for preparing more nutritious, wholesome, healthy, nourishing and shelf stable yogurt-based beverage composition with natural sweeteners, real fruits, dry fruits, grains, vegetables or nuts and without any artificial, 45 synthetic, nature identical flavors or colors and without any added preservatives and without any refined sugar.
4
SUMMARY OF THE INVENTION
[0006] In view of the foregoing, an embodiment herein provides a shelf stable yogurt based beverage composition. The shelf stable composition includes (a) from 10 % to 70 % 50 of at least one of yogurt or curd (b) from 1.5 % to 40 % of at least one component selected from a group including of: fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations thereof (c) from 0.1 % to 20 % of at least one natural sweetener and (d) from 0.1 % to 1 % of a thickener.
[0007] In one embodiment, the shelf stable composition further includes at least one 55 of (i) a natural coloring agent, (ii) a natural flavoring agent (iii) water or combinations thereof.
[0008] In another embodiment, the pH of the shelf stable composition ranges from 4 to 4.5.
[0009] In yet another embodiment, the shelf stable composition is in the form of 60 liquid or semi-liquid.
[0010] In another embodiment, a shelf stable yogurt based composition is provided. The shelf stable composition includes (a) from 10 % to 70 % of yogurt (b) from 1.5 % to 40 % of mango paste or pulp or puree (c) from 0.1 % to 20 % of honey and brown rice syrup (d) from 0.1 % to 1 % of pectin (e) natural flavoring agent as per requirement (f) natural coloring 65 agent as per requirement and (g) water as per requirement.
[0011] In another embodiment, a shelf stable yogurt based composition is provided. The shelf stable composition includes (a) from 10 % to 70 % of curd (b) from 1.5 % to 40 % of carrot (c) from 1.5 % to 40 % of banana and orange paste or pulp or puree (d) from 0.1 % to 20 % of honey and brown rice syrup (e) from 0.1 % to 1 % of pectin (f) natural flavoring 70
5
agent as per requirement (g) natural coloring agent as per requirement and (h) water as per requirement.
[0012] In one aspect, a method of preparing a shelf stable composition is provided. The method includes (a) hydrating a thickener by mixing a predetermined amount of the thickener to a predetermined amount of heated water, heated to a first predetermined 75 temperature range of 75 to 900C, the predetermined amount of thickener includes from 0.1 % to 1 % (b) obtaining previously prepared yogurt or curd (c) mixing a predetermined amount of yogurt or curd with the hydrated thickener, the predetermined amount of yogurt or curd includes from 10 % to 70 % (d) mixing a predetermined amount of at least one of fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations thereof to the yogurt 80 mixture with the hydrated thickener, at least one of fruit paste or pulp or puree, vegetable paste or pulp or puree includes from 1.5 % to 40 % (e) mixing a predetermined amount of at least one natural sweetener to the fruit or vegetable blended yogurt mixture, at least one natural sweetener includes from 0.1 % to 20 % (f) homogenizing the sweetened fruit or vegetable blended yogurt mixture at 2000 to 2500 psi at a second predetermined temperature 85 range and cooling down the yogurt mixture to a third predetermined temperature range, the second predetermined temperature range includes from 65 to 750C and the third predetermined temperature range includes from 4 to 150C (g) mixing a predetermined amount of natural flavoring agent and natural coloring agent to the homogenized sweetened fruit or vegetable blended yogurt mixture and (h) sterilizing the sweetened, flavored, colored, 90 fruit or vegetable blended yogurt mixture at a fourth predetermined temperature range for a first predetermined time period, the fourth predetermined temperature range comprises 115 to 1250 C and the first predetermined time period comprises from 3 to 15 minutes.
6
[0013] In another embodiment, yogurt or curd is prepared by, (a) pasteurizing the milk at a fifth predetermined temperature range for a second predetermined time, the fifth 95 predetermined temperature range includes 65 to 700C and the second predetermined time includes 10 to 30 minutes (b) homogenizing the pasteurized milk at 2000 to 2500 psi at a sixth predetermined temperature range, the sixth predetermined temperature range includes 65 to 750C (c) cooling the homogenized milk to a seventh predetermined temperature range, the seventh predetermined temperature range includes 4 to 100C (d) preheating the milk 100 through a tubular heating exchanger to an eighth predetermined temperature range for a third predetermined time period, the eighth predetermined temperature range includes 90 to 950C and the third predetermined time period includes 4 to 10 minutes (e) cooling down the milk to a ninth predetermined temperature range, the ninth predetermined temperature range includes 40 to 480C (f) inoculating the milk with a starter culture and (g) incubating the milk 105 inoculated with the starter culture at a tenth predetermined temperature range until reaching the predetermined pH range reaches, the tenth predetermined temperature range includes 40 ± 50C and the predetermined pH range includes 4.5 to 4.9.
BRIEF DESCRIPTION OF THE DRAWINGS
[0014] The embodiments herein will be better understood from the following detailed 110 description with reference to the drawings, in which:
[0015] FIGS. 1A - 1C are flow diagrams that illustrate a process of producing a shelf stable yogurt-based beverage composition according to an embodiment herein; and
[0016] FIGS 2A – 2B are flow diagrams that illustrate a method of preparing a yogurt or curd according to an embodiment herein. 115
7
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0017] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. 120 Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments 125 herein.
[0018] As mentioned, there remains a need for a dairy product that is more nutritious, wholesome, healthy, nourishing and shelf stable for a longer period in ambient conditions without refrigeration. The embodiments herein achieve this by providing a shelf stable yogurt-based beverage composition and a process for the production of the shelf stable 130 yogurt-based beverage composition. Referring now to the drawings, and more particularly to FIG. 1A-2B, where similar reference characters denote corresponding features consistently throughout the figures, preferred embodiments are shown.
[0019] FIGS 1A-1C are flow diagrams that illustrate a process of producing a shelf stable yogurt-based beverage composition according to an embodiment herein. At step 102, 135 RO water is heated at a first predetermined temperature range. In one embodiment, the first predetermined temperature range includes 75 to 900 C. At step 104, the thickener is hydrated by mixing a predetermined amount of thickener in the partial or whole amount of the heated RO water by stirring. In one embodiment, the predetermined amount of thickener includes
8
from 0.1 % to 1 %. At step 106, previously prepared yogurt or curd is obtained. In one 140 embodiment, the yogurt or curd is low fat yogurt or curd. At step 108, the hydrated thickener is added to a predetermined amount of the yogurt. In one embodiment, the predetermined amount of the yogurt includes from 10 % to 70 %. At step 110, a predetermined amount of at least one of fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations thereof is added to the yogurt mixture with the hydrated thickener. In one embodiment, the 145 predetermined amount of at least one of fruit paste or pulp or puree, vegetable paste or pulp or puree includes from 1.5 % to 40 %. At step 112, a predetermined amount of natural sweetener is added to the fruit or vegetable blended yogurt mixture and the pH of the yogurt mixture is maintained at predetermined pH ranges. In one embodiment, the predetermined pH ranges include 4.3 to 4.7. In one embodiment, the predetermined amount of natural 150 sweetener includes from 0.1 % to 20 %. At step 114, the sweetened, fruit or vegetable blended yogurt mixture is homogenized at 2000 to 2500 psi at a second predetermined temperature range and the yogurt mixture is cooled down to a third predetermined temperature range. In one embodiment, the second predetermined temperature range during homogenization includes 65 to 750 C. In another embodiment, the third predetermined 155 temperature range for cooling includes 4 to 150 C. At step 116, a predetermined amount of natural flavoring agent and natural coloring agent is added to the homogenized sweetened fruit or vegetable blended yogurt mixture. At step 118, the sweetened, flavored, colored fruit or vegetable blended yogurt mixture is cold filled in a bottle and sealed. At step 120, the cold filled bottle with sweetened, flavored, colored, fruit or vegetable blended yogurt mixture 160 is sterilized at a fourth predetermined temperature range for a first predetermined time period. In one embodiment, the cold filled bottle with sweetened, flavored, colored, fruit or
9
vegetable blended yogurt mixture is sterilized in a retort chamber. In one embodiment, the fourth predetermined temperature range for sterilization includes 115 to 1250 C. In one embodiment, the first predetermined time period for sterilization includes 3 minutes to 15 165 minutes. In yet another embodiment, the sterilized bottle is cooled to ambient conditions and packed for distribution at ambient condition. In yet another embodiment, the sweetened, flavored, colored, fruit or vegetable blended yogurt mixture is sterilized through Ultra-high temperature processing (UHT) treatment at above 1250 C for 1 to 2 seconds before being aseptically filled in bottles. In yet another embodiment, the sweetened, flavored, colored, 170 fruit or vegetable blended yogurt mixture is sterilized using High Temperature/Short Time (HTST) pasteurization at 72 to 750 C for 15 to 25 seconds.
[0020] In one embodiment, at step 110, a predetermined amount of natural sweetener is added to the yogurt mixture with hydrated thickener without impacting the taste profile or physical stability or Food Grade of the yogurt mixture. Followed by, at step 112, a 175 predetermined amount of at least one of fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations thereof is added to the sweetened yogurt mixture.
[0021] FIGS 2A – 2B are flow diagrams that illustrate a method of preparing yogurt or curd according to an embodiment herein. At step 202, the milk is pasteurized at a fifth predetermined temperature range for a second predetermined time period. In one 180 embodiment, the fifth predetermined temperature range includes 65 to 700C. In one embodiment, the second predetermined time period includes 10 to 30 minutes. At step 204, the pasteurized milk is homogenized at 2000 to 2500 psi at a sixth predetermined temperature range. In one embodiment, the sixth predetermined temperature range includes 65 to 750C. At step 206, the homogenized milk is cooled down to a seventh predetermined temperature 185
10
range. In one embodiment, the seventh predetermined temperature range includes 4 to 100C. At step 208, the milk is preheated through a tubular heating exchanger to an eighth predetermined temperature range for a third predetermined time period. In one embodiment, the eighth predetermined temperature range includes 90 to 950C. In one embodiment, the third predetermined time period includes 4-10 minutes. At step 210, the milk is cooled down 190 to a ninth predetermined temperature range. In one embodiment, the ninth predetermined temperature range includes 40 to 480C. At step 212, the milk is inoculated with a starter culture. At step 214, the milk inoculated with starter culture is incubated at a tenth predetermined temperature range until reaching the predetermined pH range reaches. In one embodiment, the tenth predetermined temperature range includes 40 ± 50C. In one 195 embodiment, the predetermined pH range includes 4.5 to 4.9.
[0022] The shelf stable yogurt-based beverage composition is made up from yogurt or curd, at least one ingredient selected from the group comprising of fruit pulp or puree, vegetable puree or combinations thereof, a natural sweetener, a thickener, a natural flavoring agent, water and a natural coloring agent. In one embodiment, the yogurt or curd is prepared 200 from milk selected from a group that includes but not limited to low fat milk, double toned milk, whole milk, skimmed milk, milk solids, reconstituted milk, whole cream milk, and toned milk. In an embodiment, the yogurt is Greek yogurt. In one embodiment, the yogurt or curd is low fat yogurt or curd. In one embodiment, the fruit pulp or puree or paste is prepared from fruits selected from a group that includes but not limited to strawberry, orange, 205 banana, apple, mango, green mango, watermelon, and muskmelon. In one embodiment, the fruit pulp or puree is prepared from other fruits. In one embodiment, the vegetable puree or pulp or paste is prepared from vegetable selected from a group that includes but not limited
11
to carrot, cucumber, and spinach. In one embodiment, the vegetable puree or pulp or paste is prepared from other vegetables. In one embodiment, the natural flavoring agent is selected 210 from a group that includes but not limited to natural orange flavor and natural mango flavor. In one embodiment, the thickener is selected from a group that includes but not limited to carrageenan, gellan gum, and pectin. In one embodiment, the natural sweetener selected from a group that includes but not limited to honey, brown rice syrup and jaggery. In one embodiment, the honey is selected from a group that includes but not limited to honey from 215 eucalyptus, from flower sources and forest honey. In one embodiment, the jaggery in the form of chunks or powder or liquid form is used. In one embodiment, the natural sweetener selected from a group that includes but not limited to monk fruit, stevia, dates syrup, coconut sugar, palm sugar, cane sugar, maple syrup, xylitol, and erythritol. In one embodiment, the natural coloring agent is selected from a group that includes but not limited to extracts of 220 paprika. In one embodiment, the shelf stable yogurt-based beverage composition is in liquid or semi-liquid form.
[0023] For example, the composition of the shelf stable yogurt-based beverage is shown in below tables 1 to 4.
[0024] Table: 1 depicts the composition of the shelf stable yogurt-based beverage in 225 one embodiment
Component
Percent
Yogurt
10 to 70 %
Water
As per requirement
Fruit paste, pulp or puree
1.5 to 40 %
Natural Sweeteners
0.1 to 20 %
12
Thickener
0.1 to 1 %
Natural fruit flavoring agent
As per requirement
[0025] Table: 2 depicts the composition of the shelf stable yogurt-based beverage in another embodiment
Component
Percent
Curd
10 to 70 %
Water
As per requirement
Vegetable paste, pulp or puree
1.5 to 40 %
Fruit paste, pulp or puree
1.5 to 40 %
Natural Sweeteners
0.1 to 20 %
Thickener
0.1% to 1%
Natural coloring agent
As per requirement
Natural fruit and /or vegetable flavoring agent
As per requirement
230
[0026] Table: 3 depicts the composition of the shelf stable yogurt-based beverage in another embodiment
Component
Percent
Yogurt
37 %
Water
As per requirement
Mango puree
26 %
Honey
6 % to 8 %
13
Brown Rice Syrup
1 % to 3%
Pectin
0.2 to 0.4%
Natural mango flavor
As per requirement
[0027] Table: 4 depicts the composition of the shelf stable yogurt-based beverage in another embodiment 235
Component
Percent
Curd
40 %
Water
As per requirement
Carrot puree
14 %
Honey
6 to 8%
Banana
4 %
Orange Pulp
3 %
Brown Rice Syrup
1 to 3%
Pectin
0.5 to 0.8%
Paprika
As per requirement
Natural mango flavor
As per requirement
[0028] In one embodiment, the shelf stable yogurt-based beverage composition is stable over predetermined weeks at ambient condition. In one embodiment, the predetermined weeks include up to 24 weeks.
[0029] The shelf stable yogurt-based beverage composition includes high 240 organoleptic profile, increased shelf life stability, ready to consume, financial feasibility and
14
cost structure, product uniqueness, wholesomeness, and nutritious.
[0030] EXAMPLES
[0031] The following Examples illustrate certain preferred embodiments of the invention for the purpose of illustrating the process disclosed herein and do not, in any way, 245 limit the scope of the invention.
[0032] EXAMPLE 1: Alphonso mango honey yogurt drink (Components in weight percentage)
[0033] The Alphonso mango honey yogurt drink is prepared. The method includes (i) hydrating a thickener by mixing the thickener in the heated water, heated to the 75 to 250 90°C, the thickener includes from 0.1 % to 1 % (ii) obtaining low fat yogurt or curd (iii) mixing the yogurt or curd that includes from 10 % to 70 % with the hydrated thickener (iv) mixing mango paste or pulp or puree that includes 1.5 % to 40 % to the yogurt mixture with the hydrated thickener (v) mixing honey and brown rice syrup that includes 0.1 % to 20 % to the mango blended yogurt mixture (vi) homogenizing the sweetened mango blended yogurt 255 mixture at 2000 to 2500 psi at a temperature range of 65 to 750C and cooling down the yogurt mixture to a temperature range of 4 to 150C (vii) mixing natural flavoring agent and natural coloring agent to the homogenized sweetened mango blended yogurt mixture and (viii) sterilizing the flavored colored mango blended yogurt mixture at a temperature range of 115 to 1250 C for 3 to 15 minutes. The pH of the Alphonso mango honey yogurt drink is 260 maintained from 4 to 4.5. The Alphonso mango honey yogurt drink is shelf stable over predetermined weeks.
[0034] The Alphonso mango honey yogurt drink is tested for shelf stability by measuring food spoiling microbial counts in the yogurt drink using standard microbiological
15
protocol for a specified time interval. The following Table 5 and 6 exhibit the test results of 265 shelf stability of the Alphonso mango honey yogurt drink. The test results exhibit that the Alphonso mango honey yogurt drink is shelf stable over 14 weeks’ time period at ambient conditions. Further, the Alphonso mango honey yogurt drink retains taste, aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance or texture over 14 weeks’ time period at ambient conditions. 270
[0035] Table 5
Name of the sample
Name of Organisms
No. of colonies or spores
No. of days old
Method
Alphonso mango honey yogurt drink
Total Plate Count
<1 CFU/ml
4
ISO 4833-1:2013
Yeast and Moulds
<1 CFU/ml
ISO 21527-1: 2008
E.coli
<1 CFU/ml
ISO 16649-2:2001
Coliforms
<1 CFU/ml
ISO 4832: 2006
Bacillus cereus
<1 CFU/ml
ISO 7932:2005
Clostridium perfringens
<1 CFU/ml
ISO 7937:2005
Staphylococcus
<1 CFU/ml
ISO 6888-
16
aureus
1:1999
Salmonella
Absent/25 ml
ISO 6579-1: 2017
Listeria monocytogenes
Absent/25 ml
ISO 11290-1:2017
[0036] Table 6
Name of the sample
Name of Organisms
No. of colonies or spores
No. of days old
Method
Alphonso mango honey yogurt drink
Bacillus cereus
<1 CFU/ml
103
Chapter 31 APHA 5th edition 2015
Clostridium perfringens
<1 CFU/ml
Chapter 33 APHA 5th edition 2015
Coliforms
<1 CFU/ml
ISO 4832: 2006
E.coli
<1 CFU/ml
ISO 16649-2:2001
Listeria monocytogenes
Absent/25 ml
ISO 11290-1:2017
17
Salmonella
Absent/25 ml
ISO 6579-1: 2017
Staphylococcus aureus
<1 cfu/ml
ISO 6888-1:1999
Total Plate Count
<1 cfu/ml
ISO 4833-1:2013
Yeast and Moulds
<1 CFU/ml
ISO 21527-1: 2008
[0037] EXAMPLE 2: Carrot orange banana yogurt drink (Components in weight 275 percentage)
[0038] The carrot orange banana yogurt drink is prepared. The method includes (i) hydrating a thickener by mixing the thickener in the heated water, heated to the 75 to 90°C, the thickener includes from 0.1 % to 1 % (ii) obtaining a low fat yogurt or curd (iii) mixing the yogurt or curd that includes from 10 % to 70 % with the hydrated thickener (iv) mixing 280 blend of carrot, orange and banana paste or pulp or puree that includes 1.5 % to 40 % to the yogurt mixture with hydrated thickener (v) mixing honey and brown rice syrup that includes 0.1 % to 20 % to the carrot, orange and banana blended yogurt mixture (vi) homogenizing the sweetened carrot, orange and banana blended yogurt mixture at 2000 to 2500 psi at a temperature range of 65 to 750C and cooling down the yogurt mixture to a temperature range 285 of 4 to 150C (vii) mixing natural flavoring agent and natural coloring agent to the homogenized sweetened carrot, orange and banana blended yogurt mixture and (viii) sterilizing the flavored colored carrot, orange and banana blended yogurt mixture at a
18
temperature range of 115 to 1250 C for 3 to 15 minutes. The pH of the carrot orange banana yogurt drink is maintained from 4 to 4.5. The carrot orange banana yogurt drink is shelf 290 stable over predetermined weeks.
[0039] The carrot orange banana yogurt drink is tested for shelf stability by measuring food spoiling microbial counts in the yogurt drink using standard microbiological protocol for a specified time interval. The following Table 7 and 8 exhibit the test results of shelf stability of the carrot orange banana yogurt drink. The test results exhibit that carrot 295 orange banana yogurt drink is shelf stable over 14 weeks’ time period at ambient conditions. Further, the carrot orange banana yogurt drink retains taste, aroma or flavor, color, thickness or viscosity, sweetness or tanginess, mouthfeel, appearance or texture over 14 weeks’ time period at ambient conditions.
[0040] Table 7 300
Name of the sample
Name of Organisms
No. of colonies or spores
No. of days old
Method
Carrot orange banana yogurt drink
Total Plate Count
<1 CFU/ml
4
ISO 4833-1:2013
Yeast and Moulds
<1 CFU/ml
ISO 21527-1: 2008
E.coli
<1 CFU/ml
ISO 16649-2:2001
Coliforms
<1 CFU/ml
ISO 4832: 2006
19
Bacillus cereus
<1 CFU/ml
ISO 7932:2005
Clostridium perfringens
<1 CFU/ml
ISO 7937:2005
Staphylococcus aureus
<1 CFU/ml
ISO 6888-1:1999
Salmonella
Absent/25 ml
ISO 6579-1: 2017
Listeria monocytogenes
Absent/25 ml
ISO 11290-1:2017
[0041] Table 8
Name of the sample
Name of Organisms
No. of colonies or spores
No. of days old
Method
Carrot orange banana yogurt drink
Bacillus cereus
<1 CFU/ml
103
Chapter 31 APHA 5th edition 2015
Clostridium perfringens
<1 CFU/ml
Chapter 33 APHA 5th edition 2015
Coliforms
<1 CFU/ml
ISO 4832: 2006
20
E.coli
<1 CFU/ml
ISO 16649-2:2001
Listeria monocytogenes
Absent/25 ml
ISO 11290-1:2017
Salmonella
Absent/25 ml
ISO 6579-1: 2017
Staphylococcus aureus
<1 CFU/ml
ISO 6888-1:1999
Total Plate Count
<1 CFU/ml
ISO 4833-1:2013
Yeast and Moulds
<1 CFU/ml
ISO 21527-1: 2008
[0042] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, 305 readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and therefore such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the 310 embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope. ,CLAIMS:I/WE CLAIM:
1. A shelf stable composition comprising: 1
(i) from 10 % to 70 % of at least one of yogurt or curd; 2
(ii) from 1.5 % to 40 % of at least one component selected from a group comprising 3 of: fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations 4 thereof; 5
(iii) from 0.1 % to 20 % of at least one natural sweetener; and 6
(iv) from 0.1 % to 1 % of a thickener; 7
2. The shelf stable composition as claimed in claim 1, further comprises at least one of (i) a 1 natural coloring agent, (ii) a natural flavoring agent (iii) water or combinations thereof. 2
3. The shelf stable composition as claimed in claim 1, wherein the pH of the shelf stable 1 composition is in the range from 4 to 4.5. 2
4. The shelf stable composition as claimed in claim 1, wherein the shelf stable composition is 1 in the form of liquid or semi-liquid. 2
5. A shelf stable composition comprising: 1
(i) from 10 % to 70 % of yogurt; 2
22
(ii) from 1.5 % to 40 % of mango paste or pulp or puree; 3
(iii) from 0.1 % to 20 % of honey and brown rice syrup; 4
(iv) from 0.1 % to 1 % of pectin; 5
(v) natural flavoring agent as per requirement 6
(vi) natural coloring agent as per requirement; and 7
(vii) water as per requirement. 8
6. A shelf stable composition comprising: 1
(i) from 10 % to 70 % of curd; 2
(ii) from 1.5 % to 40 % of carrot; 3
(iii) from 1.5 % to 40 % of banana and orange paste or pulp or puree; 4
(iv) from 0.1 % to 20 % of honey and brown rice syrup; 5
(v) from 0.1 % to 1 % of pectin; 6
(v) natural flavoring agent as per requirement; 7
(vi) natural coloring agent as per requirement; and 8
(vii) water as per requirement. 9
7. A method of preparing a shelf stable composition comprising: 1
(i) hydrating a thickener by mixing a predetermined amount of thickener to a 2 predetermined amount of heated water, heated to a first predetermined temperature 3 range of 75 to 900C, wherein the predetermined amount of thickener comprises from 4 0.1 % to 1 %; 5
(ii) obtaining previously prepared yogurt or curd; 6
23
(iii) mixing the hydrated thickener with a predetermined amount of yogurt or curd, 7 wherein the predetermined amount of yogurt or curd comprises from 10 % to 70 %; 8
(iv) mixing a predetermined amount of at least one of fruit paste or pulp or puree, 9 vegetable paste or pulp or puree or combinations thereof to the yogurt mixture with 10 the hydrated thickener, wherein the at least one of fruit paste or pulp or puree, 11 vegetable paste or pulp or puree comprises from 1.5 % to 40 %; 12
(v) mixing a predetermined amount of at least one natural sweetener to the at least 13 one of fruit paste or pulp or puree, vegetable paste or pulp or puree or combinations 14 blended yogurt mixture, wherein the at least one natural sweetener comprises from 15 0.1 % to 20 %; 16
(vi) homogenizing the sweetened fruit or vegetable blended yogurt mixture at 2000 to 17 2500 psi at a second predetermined temperature range and cooling down the yogurt 18 mixture to a third predetermined temperature range, wherein the second 19 predetermined temperature range comprises from 65 to 750C and the third 20 predetermined temperature range comprises from 4 to 150C; 21
(vii) mixing a predetermined amount of natural flavoring agent and natural coloring 22 agent to the homogenized sweetened fruit or vegetable blended yogurt mixture; and 23
(viii) sterilizing the sweetened, flavored, colored, fruit or vegetable blended yogurt 24 mixture at a fourth predetermined temperature range for a first predetermined time 25 period, wherein the fourth predetermined temperature range comprises 115 to 1250 C, 26 wherein the first predetermined time period comprises from 3 to 15 minutes. 27
8. The method as claimed in claim 7, wherein the yogurt or curd is prepared by, 1
24
(i) pasteurizing the milk at a fifth predetermined temperature range for a second 2 predetermined time period, wherein the fifth predetermined temperature range 3 comprises 65 to 700C and the second predetermined time period comprises 10 to 4 30 minutes; 5
(ii) homogenizing the pasteurized milk at 2000 to 2500 psi at a sixth 6 predetermined temperature range, wherein the sixth predetermined temperature 7 range comprises 65 to 750C; 8
(iii) cooling the homogenized milk to a seventh predetermined temperature 9 range, wherein the seventh predetermined temperature range comprises 4 to 10 100C; 11
(iv) preheating the milk through a tubular heating exchanger to an eighth 12 predetermined temperature range for a third predetermined time period, wherein 13 the eighth predetermined temperature range comprises 90 to 950C and the third 14 predetermined time period comprises 4-10 minutes; 15
(v) cooling down the milk to a ninth predetermined temperature range, wherein 16 the ninth predetermined temperature range comprises 40 to 480C; 17
(vi) inoculating the milk with starter culture and 18
(vii) incubating the milk inoculated with the starter culture at a tenth 19 predetermined temperature range until reach the predetermined pH range 20 reaches, wherein the tenth predetermined temperature range comprises 40 ± 50C 21 and the predetermined pH range comprises 4.5 to 4.9.