Hazelnut Yoghurt Production Using Chickpea Ferments
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current yoghurt production methods involve animal products and synthetic additives, which are not suitable for vegan consumers and can degrade nutrient values, and do not provide a long shelf life without chemical preservatives.
Innovation Solution
A production method for hazelnut yoghurt that uses only herbal components, obtaining hazelnut milk and chickpea ferments to create a pasteurized product without animal inputs or synthetic additives, ensuring high nutrient retention and long shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If traditional yoghurt production methods are used with animal products and synthetic additives, then the product can be produced with standardization and industrial scale, but it degrades nutrient values and is not suitable for vegan consumers
Solution Approach 1:
The patent changes the fundamental composition parameters by replacing animal milk with hazelnut-based plant milk and eliminating synthetic additives, thereby creating a vegan-friendly product while preserving nutritional integrity through natural ingredient selection and controlled processing parameters
Solution Approach 2:
The patent extracts and removes animal products and synthetic additives from the traditional yoghurt production process, retaining only natural herbal components and beneficial bacteria, thus creating a clean-label vegan product that maintains high nutrient values
2Duration of action of stationary object
If stabilizers and synthetic additive substances are added during yoghurt production, then stable structure and long shelf lifetime are provided, but consumer health is compromised due to synthetic chemicals
Solution Approach 1:
The patent enables the yoghurt system to preserve itself naturally through controlled fermentation processes and proper storage conditions, eliminating the need for external synthetic preservatives while maintaining product stability and extending shelf life through biological rather than chemical means
Solution Approach 2:
The patent converts the potential harm of needing preservatives into a benefit by using natural fermentation processes and controlled microbial activity to achieve preservation, transforming a chemical solution problem into a biological solution that is healthier for consumers
3Reliability
If pasteurization is applied to hazelnut milk, then safety and shelf life are improved, but nutrient destruction occurs
Solution Approach 1:
The patent optimizes pasteurization parameters by using lower temperatures and shorter durations that are sufficient for safety while minimizing thermal damage to nutrients, thereby achieving a balance between safety and nutrient preservation through precise control of processing conditions
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 results in a vegan-friendly, high-nutrient hazelnut yoghurt with extended shelf life, free from animal products and synthetic additives, maintaining nutritional integrity and consumer safety.
Implementation Method 1
Chickpea ferment is obtained by breaking the chickpeas, obtained naturally, and by putting chickpeas into a jar with a specific amount, and by adding salt, flour, sugar and by adding hot water therein. The chickpeas are kept between 15-20 hours in order to be fermented in a medium with fixed temperature, and ferment is formed by time.
Implementation Method 2
There are lactic acid bacteria inside yoghurt ferment. These bacteria ferment milk in a substantially rapid manner and yoghurt can be obtained as a result of chemical transformation.
Implementation Method 3
applying thermal processes to the hazelnut milk separated from milk cloth
Data Source
AI summary
Hazelnut yoghurt is provided, which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which does not include any animal taste and odor and which has high nutrient values and long shelf lifetime. The production method of said hazelnut yoghurts is also provided.