Additive-Free Hazelnut Beverage Stabilization by Pressure Cooking
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Solution Overview
Problem
Hazelnut beverages face challenges in maintaining stability during thermal processing and storage without the use of food additives, which are typically required for stability but affect consumer preference.
Innovation Solution
A method involving grinding hazelnuts and water at room temperature, filtering, cooking under high pressure and temperature, centrifuging to remove sediments, and optionally adding sugar or alternative sweeteners, followed by aseptic packaging to create an additive-free stable hazelnut beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If food additives (thickening agents, emulsifiers, acidity regulators) are used to maintain stability during thermal processing and storage, then the stability and shelf-life of hazelnut beverage are improved, but consumer preference and product appeal deteriorate due to the presence of additives
Solution Approach 1:
The invention extracts and removes the harmful factor (food additives) from the system by using a specific thermal processing method that achieves stability through high-temperature short-time treatment, eliminating the need for thickening agents, emulsifiers, and acidity regulators while maintaining beverage stability
Solution Approach 2:
The invention changes the thermal processing parameters by applying high temperature (above 100°C) for a short duration, which fundamentally alters the stabilization mechanism from chemical additives to physical-chemical transformation through heat treatment, achieving stability without additives
2Duration of action of stationary object
If high temperature and pressure treatment is applied to inactivate enzymes and precipitate destabilizing substances, then the stability and shelf-life of the beverage are improved, but energy consumption and processing complexity increase
Solution Approach 1:
The invention applies high temperature and pressure treatment for a very short time period, rushing through the critical stabilization phase quickly to inactivate enzymes and precipitate destabilizing substances before cooling, thereby achieving long shelf-life with minimal energy input compared to prolonged heating
Solution Approach 2:
The high-temperature short-time treatment is applied as a preliminary action before packaging and storage, permanently inactivating enzymes and stabilizing the beverage matrix in advance, which prevents subsequent degradation without requiring continuous energy input during storage
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 produces a stable hazelnut beverage with enhanced flavor and extended shelf-life, free from additives, by using high temperature and pressure to precipitate destabilizing substances and inactivate enzymes, while preserving the natural aroma and taste.
Implementation Method 1
cooking of filtrate in a pressurized cooking vessel at 110-150°C, preferably at 120°C, for 1 second to 20 minutes and preferably for 5 minutes
Implementation Method 2
high temperature and pressure precipitate substances that may disrupt the stability of the hazelnut beverage and inactivate enzymes
Implementation Method 3
removal of sediments by a centrifuge formed after cooking
Data Source
AI summary
The scope of this invention is the production method of a stable hazelnut beverage that does not contain any food additives and comprises only of hazelnuts, water and sugar. Hazelnut is a preferred product by humans for many years because of its health benefits and superior flavour properties. Hazelnuts can be consumed as snacks, hazelnut paste, or hazelnut milk. The demand for hazelnut beverages has increased in recent years. The major disadvantage of hazelnut beverages is the difficulty in keeping their stability at heat treatment and storage conditions. The stability problems are solved by heat treatment under pressure and centrifugation steps without using food additives and heat treatment under pressure with sugar addition to the product gives it a special flavour.