Plant-Based Soft Serve Using Non-Fractionated Chickpea and Oat Flour
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Solution Overview
Problem
There is a need for plant-based chilled and frozen desserts that are considered 'clean label' with wholesome ingredients while maintaining a good sensory profile, as existing products often rely on fractionated plant materials and artificial additives.
Innovation Solution
A soft serve emulsion composition using non-fractionated chickpea and oat flour, combined with sugar and a fat source, is developed, which provides a vegan option with a high amino acid score and creamy texture without the need for protein-enriched extracts or germination processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If fractionated plant materials and artificial additives are used, then the sensory profile is improved, but the clean label status is compromised
Solution Approach 1:
The patent extracts and removes artificial additives from the formulation, relying solely on non-fractionated plant materials (cereal and legume proteins) to achieve the desired sensory profile. This extraction of harmful components while preserving functional properties resolves the contradiction between sensory quality and clean label status.
Solution Approach 2:
The patent changes the formulation parameters by using non-fractionated plant materials instead of fractionated extracts. This parameter change in ingredient type and processing level allows the product to maintain clean label status while achieving acceptable sensory profiles through optimized combination ratios and processing conditions.
2Quantity of substance
If protein-enriched extracts are used, then the protein content is improved, but the manufacturing complexity and cost increase
Solution Approach 1:
The patent uses simple, readily available non-fractionated plant materials (whole cereal grains and legumes) instead of complex protein-enriched extracts. These basic ingredients are cheaper, easier to source, and require simpler processing, thereby reducing manufacturing complexity and cost while maintaining adequate protein content.
Solution Approach 2:
Instead of starting with high-protein extracts and diluting them, the patent inverts the approach by using low-protein non-fractionated materials and concentrating them through simple processing. This inversion simplifies the manufacturing process and reduces costs while achieving the desired protein content in the final product.
3Quantity of substance
If germination process is used, then the nutritional value is improved, but the processing time and cost increase
Solution Approach 1:
The patent skips the lengthy germination process entirely, achieving nutritional benefits through alternative means such as using non-fractionated plant materials that require no pre-germination. This rushing through or skipping of the time-consuming germination step reduces processing time and cost while still maintaining enhanced nutritional value through the selection and processing of the plant materials themselves.
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 composition achieves a superior sensory profile and stability, maintaining a clean label status with enhanced nutritional benefits and cost-effectiveness, while ensuring microbial stability and long-term storage without graininess or ice crystal buildup.
Implementation Method 1
a soft serve emulsion composition using non-fractionated chickpea and oat flour, combined with sugar and a fat source
Implementation Method 2
Heating the mixture to induce starch gelation
Data Source
AI summary
The invention relates in general to a soft serve emulsion composition or a frozen dessert composition, said composition comprising 1 to 10 wt % non-fractionated chickpea; 0.2 to 5 wt % non-fractionated oat; 1 to 45 wt % sugar; and 3 to 20 wt % fat source.