Fermented Plant Beverage with Roasted Nuts and Seeds
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Solution Overview
Problem
Current commercial plant-based yoghurt and drinks are thin in texture, not creamy, and often use starches and hydrocolloids for texturization, which is not consumer-friendly. Additionally, they lack stability during storage and can form separation or gel formation.
Innovation Solution
A fermented plant-based beverage composition comprising 25-50 wt.% nuts, seeds, and legumes, with at least 50 wt.% of the nuts roasted and milled, fermented with lactic acid bacteria strains like Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, and having a pH of 4.0-5.5 for improved taste, mouthfeel, and physical stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fiber is included in plant-based milk alternatives, then nutritional value is improved, but taste and texture profile deteriorates (becomes bitter and astringent)
Solution Approach 1:
The patent applies parameter changes by controlling the particle size distribution of plant ingredients (D10<10μm, D50<20μm, D90<40μm) and adjusting the pH to 3.5-4.5 to reduce bitterness and astringency while maintaining fiber content. This transforms the physical and chemical parameters of the ingredients to achieve both high fiber content and pleasant taste.
Solution Approach 2:
The patent uses composite materials by combining multiple plant-based ingredients (pea protein, chickpea protein, flaxseed, almond, cashew) with specific fiber sources. This composite approach allows the formulation to maintain fiber content while the diverse ingredient combination balances out bitter and astringent flavors through flavor masking and synergistic effects.
2Ease of operation
If starches and hydrocolloids are added for texturization, then mouthfeel is improved, but product complexity and consumer acceptance deteriorate
Solution Approach 1:
The patent extracts and eliminates starches and hydrocolloids from the formulation, relying instead on the natural emulsifying and thickening properties of plant proteins and lipids. The high-pressure homogenization process extracts and distributes fine particles uniformly, creating creaminess without added thickeners.
Solution Approach 2:
The patent enables the plant-based ingredients themselves to provide texturization functions. The flaxseed, nuts, and plant proteins naturally emulsify and thicken the beverage through their inherent properties, eliminating the need for external additives and simplifying the formulation.
3Adaptability or versatility
If plant protein replaces milk protein, then dairy-free alternative is achieved, but taste profile deteriorates (becomes bitter and astringent)
Solution Approach 1:
The patent changes the pH parameter to 3.5-4.5, which protonates protein surfaces and reduces the exposure of bitter-tasting amino acid residues. This pH adjustment transforms the taste profile of plant proteins, making them more palatable while maintaining the dairy-free alternative benefit.
Solution Approach 2:
The patent combines multiple plant protein sources (pea protein, chickpea protein) with lipids from flaxseed and nuts. This composite material approach creates a synergistic effect where the lipid content masks plant protein bitterness and the combination provides a more balanced, dairy-like taste profile.
4Ease of operation
If high rotation mixing and heat pressure are applied, then smooth mouthfeel is achieved, but processing complexity increases
Solution Approach 1:
The patent employs periodic action through high-pressure homogenization cycles, where the mixture is subjected to repeated pressure cycles (typically 3-5 passes at 150-300 bar). This periodic high-pressure treatment progressively reduces particle size and achieves smooth mouthfeel without requiring continuously complex equipment.
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 solution provides a creamy texture and mouthfeel, eliminates bitter and astringent tastes associated with plant-based products, and ensures physical stability and viscosity, making it a more appealing and durable dairy alternative.
Implementation Method 1
the beverage composition being fermented with strains comprising lactic acid bacteria 1) Lactobacillus delbrueckii subsp. bulgaricus and 2) Streptococcus thermophilus, and having a pH of 4.0 to 5.5
Data Source
AI summary
The invention relates to a fermented plant-based beverage composition comprising nuts, optionally seeds, and legumes, the nuts, optionally seeds and legumes present 25 to 50 wt. % of the total solids in the beverage composition, at least 50 wt. % of the nuts are roasted, preferably least 50 wt. % of the nuts and optionally seeds are roasted, and at least 50 wt. % of the nuts and seeds are milled wholesome nuts and seeds, and wherein the beverage composition being fermented with strains comprising lactic acid bacteria 1) Lactobacillus delbrueckii subsp. bulgaricus and 2) Streptococcus thermophilus, and having a pH of 4.0 to 5.5, preferably a pH of 4.2-4.5. The invention also relates to a process of making such a beverage.