Micronized Cereal Seed Cheese Substitute via High-Pressure Processing
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Solution Overview
Problem
The food industry faces challenges in developing products that are free from allergenic and irritant substances, particularly for users with intolerances and allergies, while maintaining high quality and organoleptic characteristics, as existing products often contain saccharose, lactose, egg, and soybean.
Innovation Solution
A vegetable-based food product using micronized gluten-free wholegrain cereal seeds, thickeners, and flavorings, processed at high pressures to create a cheese substitute that is free from animal components, cholesterol, preservatives, and chemical dyes, ensuring safety and nutritional value for users with dietary restrictions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional food products are used to provide nutritional value and organoleptic characteristics, then quality and taste are improved, but allergenic and irritant substances (saccharose, lactose, egg, soybean) are introduced
Solution Approach 1:
The invention extracts and eliminates harmful allergenic substances (saccharose, lactose, egg, soybean) from conventional food products by using a completely different base ingredient - micronized gluten-free wholegrain cereal seeds. This extraction principle removes the harmful factors while preserving the nutritional and organoleptic functions through alternative vegetable-based components.
Solution Approach 2:
The invention creates a composite food product using multiple gluten-free cereal seeds (rice, corn, millet, buckwheat, sorghum, amaranth, quinoa) combined with thickeners and flavorings to form a new material composition that provides both nutritional value and cheese-like organoleptic characteristics without containing any allergenic substances.
2Reliability
If heat treatments are applied to process food products, then sterilization and preservation are improved, but taste and consistency are altered
Solution Approach 1:
The invention changes the processing parameter from conventional heat treatment to high-pressure treatment (3000-15000 bar). This parameter change achieves sterilization and preservation while maintaining the original taste and consistency of the micronized cereal seed base, as high-pressure processing preserves sensory properties better than thermal processing.
3Reliability
If micronized particles of cereal seeds are used as base ingredient, then nutritional value and digestibility are improved, but manufacturing complexity increases
Solution Approach 1:
The invention replaces conventional mechanical grinding with a micronization process that produces particles of less than 30 microns. This substitution creates a finer, more digestible powder that enhances nutritional availability while the resulting powder form simplifies subsequent processing and product formulation.
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 product provides a safe, nutritious, and organoleptically appealing cheese substitute that can be used by individuals with allergies and intolerances, maintaining nutritional integrity and avoiding heat treatments that alter taste and consistency.
Implementation Method 1
said food product is pasteurised or treated at a pressure within a range between 3000 and 15000 bar
Data Source
AI summary
Vegetable-based food product, without saccharose, lactose and egg, comprising a base ingredient comprising gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted wholegrain seeds, thickeners and flavourings, which give such a food product a food substitute character, such as a substitute for cheese and/or meat and/or fish and/or milk and/or for sweet preparations able to be used as such or in industrial or home-made preparations and/or a vegetable drink.