Fermented Beverage Probiotic Viability and Flavor Control
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Solution Overview
Problem
Formulating plant-based probiotic beverages that maintain high levels of live and active cultures while ensuring good shelf-life and desirable organoleptic characteristics is challenging due to the introduction of undesirable flavors and off-notes from symbiotic microorganisms.
Innovation Solution
Fermenting an aqueous vegetal base to a target pH and sugar level, then removing a portion of the microorganisms, results in a beverage with at least 101 cfu/ml of yeast and bacteria, pH lower than 5, and optimal organoleptic properties, maintaining viability and shelf-life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If symbiotic microorganisms are added to fermented beverages, then probiotic benefits and fermentation activity are improved, but undesirable flavors and off-notes are introduced
Solution Approach 1:
The patent applies extraction by removing a portion of the microorganisms from the fermented beverage after fermentation is complete. This separates the beneficial probiotic effects (achieved during fermentation) from the harmful off-flavors (produced by ongoing microbial activity), allowing the beverage to retain probiotic benefits while reducing undesirable flavors through partial removal of the microbial population.
2Quantity of substance
If fermentation is extended to increase live culture levels, then probiotic content is improved, but shelf-life is reduced
Solution Approach 1:
The patent applies preliminary action by conducting fermentation to a predetermined endpoint where target levels of live cultures are achieved, then stopping the process and removing excess microorganisms. This preliminary intervention prevents over-fermentation that would otherwise continue to consume nutrients and produce off-flavors, thereby extending shelf-life while maintaining high initial probiotic content.
Solution Approach 2:
The patent removes a portion of the microorganisms after fermentation to reduce the total microbial load. This extraction action decreases the rate of further fermentation and metabolite production, thereby extending the beverage's shelf-life while preserving sufficient live culture levels to provide probiotic benefits.
3Duration of action of stationary object
If heat treatment is applied to extend shelf-life, then storage stability is improved, but live and active cultures are inactivated
Solution Approach 1:
The patent applies inversion by reversing the conventional approach: instead of using heat treatment to preserve the beverage and then relying on high initial culture levels, it removes excess microorganisms first and then applies mild heat treatment. This inverted sequence allows shelf-life extension through reduced microbial load and controlled heat application, preserving sufficient live cultures without requiring aggressive pasteurization.
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 process produces fermented beverages with enhanced shelf-life and organoleptic characteristics, maintaining high levels of viable yeast and bacteria, and achieving a pH and acetic acid concentration that is both healthy and palatable.
Implementation Method 1
fermenting a mixture comprising an aqueous vegetal base, yeast, and bacteria to provide a fermented beverage having a pH of 5 or lower
Data Source
AI summary
The present invention relates to fermented beverages and methods of making the same.