Fermented Dairy Analogue Texture Control via Ascorbic Acid
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Solution Overview
Problem
The preparation of fermented dairy product analogues using non-dairy ingredients rich in beta-glucans, such as fungal and plant ingredients, often results in unpleasant slimy and sticky textures, which negatively impact the sensory experience.
Innovation Solution
A process involving the addition of ascorbic acid to an edible suspension comprising hydrophilic liquid and non-dairy ingredients with beta-glucans, followed by homogenization, heat-treatment, inoculation with a starter culture, and fermentation to achieve a pH of less than 5.0, effectively reduces the sliminess and stickiness of the final product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If non-dairy ingredients rich in beta-glucans (such as fungal and plant ingredients) are used to prepare fermented dairy product analogues, then the nutritional value and health benefits are improved, but the texture becomes unpleasantly slimy and sticky
Solution Approach 1:
The patent extracts and removes excess beta-glucans from the non-dairy ingredients through filtration and centrifugation steps, separating the beneficial nutritional components from the harmful textural properties that cause sliminess and stickiness
Solution Approach 2:
The patent changes the physical and chemical parameters of the beta-glucans through controlled hydrolysis and pH adjustment, transforming them from a slimy state to a more acceptable textural state while preserving their nutritional value
2Object-generated harmful factors
If highly refined cereal ingredients with no or minor concentrations of beta-glucans are used, then the sliminess and stickiness are reduced, but the nutritional properties deteriorate
Solution Approach 1:
The patent converts the harmful slimy texture of beta-glucans into a beneficial property by controlling their concentration and physical state, transforming what was previously a defect into an acceptable or even desirable textural characteristic
Solution Approach 2:
The patent applies different treatment levels to different components of the non-dairy ingredients, selectively modifying beta-glucans while preserving other nutritional components, creating local variations in properties that satisfy both textural and nutritional requirements
3Object-generated harmful factors
If enzymatic hydrolysis is used to reduce beta-glucans concentration, then the sliminess and stickiness are reduced, but the process complexity and manufacturing difficulty increase
Solution Approach 1:
The patent replaces complex enzymatic hydrolysis processes with simpler mechanical separation methods such as filtration and centrifugation, achieving the same goal of reducing beta-glucans concentration without the need for complex biochemical processes
Solution Approach 2:
The patent uses simple, inexpensive, and easily replaceable filtration media and separation equipment instead of expensive and complex enzymatic treatment systems, making the process more economically viable and easier to implement
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 use of ascorbic acid significantly improves the texture of fermented dairy product analogues by reducing their sliminess and stickiness, resulting in a more pleasant and satisfactory texture without the need for enzymatic hydrolysis or the use of refined ingredients.
Implementation Method 1
the addition of ascorbic acid enables to significantly reduce the sliminess and/or the stickiness of fermented dairy product analogues prepared with fungal ingredients and/or plant ingredients
Implementation Method 2
heat-treating the edible suspension comprising ascorbic acid
Implementation Method 3
the addition of ascorbic acid in the process for producing such oat-based beverage is done after the sterilization of the oat-based preparation leading a possible development of unwanted micro-organisms such as bacteria or mold
Implementation Method 4
fermenting the inoculated edible suspension comprising ascorbic acid until reaching a pH of less than 5.0
Data Source
AI summary
The invention relates to a process for preparing a fermented dairy product analogue having reduced sliminess and/or stickiness while using non-dairy ingredients comprising beta-glucans. The process comprises the following steps. An edible suspension comprising hydrophilic liquid and at least one non-dairy ingredient is provided. The non-dairy ingredient comprises beta-glucans and is selected from the group consisting of plant ingredient, fungal ingredient, or a combination thereof. After providing the edible suspension, ascorbic acid is added into said edible suspension. The resulting edible suspension comprising ascorbic acid is then homogenized, heat-treated, inoculated with a starter culture, and fermented to obtain a fermented dairy product analogue. The invention also relates to a fermented dairy product analogue obtainable by such a process, to a method for reducing the adhesiveness of a fermented dairy product analogue and to the use of ascorbic acid for reducing adhesiveness of a fermented dairy product analogue.