Acidic Milk Beverage Composition for Allergen-Free Probiotic Viability
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Solution Overview
Problem
Existing acidic milk beverages containing lactic acid bacteria face challenges in maintaining viability and flavor due to the use of soybean-derived materials, which are allergenic, and require lengthy culturing periods that reduce viable cell counts.
Innovation Solution
Incorporating ultrafiltration membrane-treated or ethanol-precipitated pea polysaccharides into the beverage improves viability and avoids soybean allergens, using a specific extraction and treatment process to enhance lactic acid bacterium survival.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If soybean polysaccharides are used as thickener in acidic milk beverage, then the beverage stability is improved, but the beverage contains soybean allergens
Solution Approach 1:
The invention extracts and uses pea polysaccharides instead of soybean polysaccharides as the thickening agent. By taking out the allergenic soybean component and replacing it with non-allergenic pea-derived polysaccharides, the beverage maintains stability while eliminating soybean allergens.
2Quantity of substance
If lactic acid bacterium is cultured for several days to obtain sufficient acidity, then the fermented material has sufficient acidity, but the viable cell count decreases
Solution Approach 1:
The invention changes the chemical composition parameters of the culture medium by adding specific growth-promoting substances (pea polysaccharides, vitamins, amino acids, peptides) to optimize both acid production and bacterial survival. This allows achieving sufficient acidity while maintaining higher viable cell counts compared to conventional milk-only culture.
3Object-generated harmful factors
If lactic acid bacterium with excellent flavor production is selected, then the fermented material has excellent flavor, but the proliferative ability is poor
Solution Approach 1:
The invention introduces pea polysaccharides and other growth-promoting substances as intermediary nutrients that mediate between the bacterium's flavor production capability and its proliferation rate. These intermediaries provide additional nutritional support that enables poor proliferators to maintain both flavor production and acceptable growth rates.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting acidic milk beverage is soybean allergen-free with improved lactic acid bacterium viability, maintaining high cell counts and stability during storage, offering daily consumption without concerns and preserving physiological benefits.
Implementation Method 1
containing an ultrafiltration membrane-treated material and/or an ethanol-precipitated material of a pea polysaccharide
Implementation Method 2
containing an ultrafiltration membrane-treated material and/or an ethanol-precipitated material of a pea polysaccharide
Data Source
AI summary
An acidic milk beverage containing live lactic acid bacterium characterized by containing an ultrafiltration membrane-treated material and/or an ethanol-precipitated material of a pea polysaccharide is an acidic milk beverage containing live lactic acid bacterium which is soybean allergen-free and which has improved viability of a lactic acid bacterium.