Cereal Extract Clarity via Stabilisation and Cold Treatment
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Solution Overview
Problem
Current methods for producing cereal extracts result in hazy beverages, requiring costly filtration steps to achieve clarity, and there is a need for improved methods to produce concentrated, readily soluble cereal extracts for clear and haze-free beverages.
Innovation Solution
A method involving consecutive processing steps, including heat treatment with a stabilisation agent, cold stabilisation, clarification, and hot filtration to produce a concentrated cereal-based extract that is clear and haze-free.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If cereal extracts are produced by conventional methods (grounding, mashing, filtering, concentrating), then the extract can be obtained, but the resulting beverages are hazy and require additional costly filtration steps
Solution Approach 1:
The patent applies preliminary action by conducting heat treatment and cold stabilisation during the extract production process itself, before the extract is used in beverage formulation. This pre-treatment prevents haze formation in the final beverage, eliminating the need for subsequent filtration steps. The stabilisation agents are added and processed in advance during extract manufacturing rather than during beverage production.
Solution Approach 2:
The patent uses stabilisation agents (such as silica gel, PVPP, bentonite, or gelatine) as intermediaries to bind and remove haze-forming substances during the extract production process. These agents act as mediators between the cereal components and the final extract, selectively binding proteins, polyphenols, and other haze precursors that would otherwise cause turbidity in the beverage.
2Object-generated harmful factors
If additional filtration steps are added to clarify beverages made from conventional cereal extracts, then haze is removed, but production cost and process complexity increase
Solution Approach 1:
The patent moves the clarification function to the extract production stage through preliminary heat treatment and cold stabilisation. By performing haze prevention during extract manufacturing rather than during beverage production, the patent eliminates the need for additional filtration equipment and process steps in the beverage production line, thereby reducing overall process complexity.
Solution Approach 2:
The patent merges the extract production process with the clarification function by integrating heat treatment and stabilisation steps into the existing manufacturing workflow. Instead of treating these as separate sequential operations, the patent combines haze prevention with extract concentration and formulation, reducing the total number of discrete process steps and equipment requirements.
3Quantity of substance
If cereal extracts are produced by conventional methods, then the extract can be obtained, but the extracts are not readily soluble and require additional processing
Solution Approach 1:
The patent applies parameter changes by controlling temperature conditions during production (heat treatment followed by cold stabilisation) and adjusting pH levels to optimise extract solubility. These parameter modifications during manufacturing create an extract that is both highly concentrated and readily soluble, eliminating the need for additional processing steps to improve dissolution properties.
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 method effectively produces cereal-based extracts that are highly soluble and stable, achieving low turbidity values, making them suitable for clear and haze-free beverages without the need for additional filtration steps.
Implementation Method 1
subjecting a wort to a heat treatment with a stabilisation agent
Implementation Method 2
subjecting the heat-treated wort to a cold stabilisation step, wherein the wort is chilled and the solids from said chilled wort are separated to obtain a clarified wort
Implementation Method 3
subjecting the concentrate to a hot filtration step to obtain the concentrated cereal-based extract
Data Source
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AI summary
A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages.