Pumpable Paste from Nut Seeds via Cell Wall Disruption
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Solution Overview
Problem
The challenge is to produce a pumpable batch composition of stone fruit and nut fruit seeds without adding non-stone-fruit or non-nut-fruit seed ingredients, while minimizing flavor impact and avoiding the negative effects of roasting, such as color change and Maillard reactions.
Innovation Solution
The method involves pre-crushing the seeds, followed by exposure to hot air or vacuum to break open the cell walls, allowing the release of fats and oils, which increases viscosity and makes the composition pumpable, without adding foreign substances, and using controlled temperature and moisture reduction to prevent unwanted reactions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If water is added to improve flowability, then the batch composition becomes more pumpable, but the risk of germ contamination and germ growth increases
Solution Approach 1:
The patent extracts the harmful element (water addition) from the process by instead utilizing the natural fats and oils already present in the seed material. Through mechanical disruption and heating, the endogenous lipids are released to provide lubrication and pumpability, eliminating the need to add external water that would introduce contamination risks.
Solution Approach 2:
The material serves itself by using its own internal fat and oil content to achieve pumpability. The heating process activates the natural lubricating properties of the seeds' endogenous lipids, allowing the batch composition to become pumpable without requiring external additives, thereby avoiding water-related contamination issues.
2Ease of operation
If roasting is used to reduce water content and release fat, then the batch composition becomes more pumpable, but color change to brownish and Maillard reactions occur
Solution Approach 1:
The patent changes the temperature parameter from high-temperature roasting (which causes Maillard reactions and browning) to moderate heating that is sufficient to release endogenous fats and improve pumpability without triggering unwanted chemical reactions. This parameter optimization allows achieving pumpability while preserving the natural color and flavor of the seeds.
Solution Approach 2:
Instead of using aggressive roasting that causes harmful Maillard reactions, the patent converts the moderate heating process into a beneficial method that releases natural fats and oils without creating unwanted byproducts. The heating serves to activate the material's own lubricating properties rather than causing degradation.
3Ease of operation
If additives are used to improve flowability, then the batch composition becomes more pumpable, but foreign substances are introduced that affect flavor and consumer acceptance
Solution Approach 1:
The material uses its own endogenous fats and oils to achieve pumpability without requiring external additives. The natural lipids present in the seeds are released through mechanical and thermal processing to provide the necessary lubrication, eliminating the need for foreign substances that would compromise flavor purity and consumer acceptance.
Solution Approach 2:
The patent utilizes the local quality of endogenous lipids already present within the seed material itself rather than introducing external additives. By activating the natural lubricating properties of the seeds' own fat content, the process maintains flavor authenticity while achieving the desired flowability characteristics.
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
This approach results in a stable, pumpable batch composition that can be used in food and cosmetic products without foreign additives, maintaining the natural flavor and preventing germ growth, while avoiding discoloration and unwanted aromas.
Implementation Method 1
A hot air and/or vacuum exposure of the composition arising from the pre-crushing then takes place for the purpose of breaking open its cells
Implementation Method 2
The roasting heat causes the cell walls to break open and thus releases the fat stored in the interior of the respective cell
Implementation Method 3
The hot air or vacuum exposure is preferably controlled via the exposure time, in such a way that the residual moisture of the pre-crushing material is reduced to less than 2.1%
Data Source
AI summary
A method for preparing a pumpable batch composition of stone fruit and/or nut fruit seeds, in particular nuts, almonds or nut and almond mixtures, with the following steps: Breaking open of the already pitted or stoned stone-fruit or nut-fruit seeds first takes place by pre-crushing. A hot air and/or vacuum exposure of the composition arising from the pre-crushing then takes place for the purpose of breaking open its cells. This is followed by a usually single-stage, optionally also multi-stage, further grinding of the composition arising from the pre-crushing and the hot air or vacuum exposure to form a pumpable batch composition.