Low-Nutrient Lactic Acid Bacteria Beverage Stability During Storage
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Solution Overview
Problem
Existing food products containing viable lactic acid bacteria face challenges in maintaining the number of viable bacteria and preventing acidity increase during storage, particularly in low-nutrient environments such as lactic acid bacteria beverages and fermented milk-based beverages with low nonfat milk solid and protein content.
Innovation Solution
A food product comprising a milk ingredient with nonfat milk solid content less than 8.0 wt%, protein content less than 2.7 wt%, and pH of 4.6 or less, incorporating an emulsifier with HLB of 9 or more and a water activity reducing agent, such as sucrose fatty acid ester and glucose, to maintain bacterial viability and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If lactic acid bacteria beverages and fermented milk-based lactic acid bacteria beverages are diluted with water to ensure fluidity, then a refreshing flavor is provided, but the nutrient content decreases, making it difficult to maintain viable lactic acid bacteria count during storage
Solution Approach 1:
The patent applies parameter changes by precisely controlling the nonfat milk solid content to be less than 8.0 wt% and protein content to be less than 2.7 wt%, while adjusting the pH to 4.6 or less. This creates a specific parameter range that maintains fluidity and refreshing flavor while suppressing lactic acid bacterial metabolism and maintaining viable bacteria count during storage.
2Quantity of substance
If the nonfat milk solid content and protein content are reduced to provide a refreshing flavor, then the beverage becomes more refreshing and easier to consume, but the number of viable lactic acid bacteria decreases during storage due to nutrient poverty
Solution Approach 1:
The patent applies preliminary anti-action by pre-adjusting the pH to 4.6 or less before storage. This acidic environment is established in advance to counteract the nutrient poverty effect, creating conditions that suppress lactic acid bacterial metabolism and prevent the decrease in viable bacteria count during storage, even with low nonfat milk solid and protein content.
Solution Approach 2:
The patent changes the pH parameter to 4.6 or less, which fundamentally alters the environmental conditions for lactic acid bacteria. This parameter change creates an acidic environment that suppresses bacterial metabolism and maintains viable bacteria count, resolving the contradiction between low nutrient content and bacterial viability.
3Quantity of substance
If fermentation is performed to produce lactic acid bacteria beverages, then viable lactic acid bacteria are obtained, but acidity increases during storage causing flavor deterioration
Solution Approach 1:
The patent applies preliminary anti-action by establishing an acidic environment with pH of 4.6 or less before storage begins. This pre-established acidity counteracts the subsequent acidity increase from bacterial metabolism, preventing flavor deterioration while maintaining viable bacteria count 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 solution effectively suppresses acidity increase and maintains viable bacteria count during storage, ensuring a refreshing flavor and stability in low-nutrient beverages.
Implementation Method 1
incorporating an emulsifier with HLB of 9 or more
Implementation Method 2
a water activity reducing agent, such as sucrose fatty acid ester and glucose
Data Source
AI summary
A technique may suppress increase in acidity and decrease in the number of viable bacteria during storage of a food product containing a viable lactic acid bacterium, and containing a small amount of a nonfat milk solid content or protein serving as nutrients for lactic acid bacteria, such as a lactic acid bacteria beverage and a fermented milk-based lactic acid bacteria beverage. A food product may include a milk ingredient and a viable lactic acid bacterium, having a nonfat milk solid content of less than 8.0 wt. %, a protein content of less than 2.7 wt. %, and a pH of 4.6 or less. The food product may further include an emulsifier and a water activity reducing agent.