Oat Milk Composition High Pressure Pasteurization
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Solution Overview
Problem
Current convenient oat products either require soaking time, lose texture, or suffer from microbial growth and flavor issues, failing to provide a stable and pleasant eating experience similar to overnight oats.
Innovation Solution
A food composition comprising oats and a milk ingredient, treated with high pressure pasteurization to achieve a firm texture and shelf stability at 4°C for at least 60 days, maintaining the flavor and texture of overnight oats without the drawbacks of existing products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If oats are combined with milk ingredient and allowed to soak in refrigerated conditions for several hours, then the oats become softened and provide a chewier texture, but the product requires pre-planning and several hours of soaking time
Solution Approach 1:
The patent applies preliminary action by pre-combining oats with milk ingredient in a container before consumption, allowing the consumer to simply add milk and wait for soaking without needing to plan ahead or spend several hours preparing the dish. The container is designed to facilitate easy preparation and soaking in the refrigerator.
2Stability of the object's composition
If a room temperature stable product contains oats and liquid ingredient thermally treated, then shelf stability is achieved, but the flavor becomes more like cooked oatmeal and oats soften/disintegrate too much
Solution Approach 1:
The patent applies parameter changes by using high pressure pasteurization instead of thermal treatment to achieve shelf stability. This process change allows the product to be stable at room temperature or in the refrigerator without undergoing the flavor and texture degradation associated with thermal processing. The high pressure treatment pasteurizes the product while preserving the raw oat flavor and texture.
3Ease of operation
If yogurt or yogurt-like product is mixed with oats in a refrigerated product, then convenience is provided, but syneresis and microbial growth occur over refrigerated shelf life
Solution Approach 1:
The patent applies parameter changes by using high pressure pasteurization to treat the combined oats and milk ingredient mixture, which fundamentally changes the preservation approach from refrigeration-dependent to pressure-based pasteurization. This process eliminates syneresis and prevents microbial growth including yeast and mold, allowing the product to maintain its qualities throughout the shelf life period while remaining convenient for consumers.
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 refrigerator-stable product with a texture and flavor similar to overnight oats, preventing microbial growth and maintaining desired consistency, while ensuring shelf stability and consumer convenience.
Implementation Method 1
A food composition provided herein can be treated with high pressure pasteurization to achieve a firm texture and shelf stability at 4°C for at least 60 days
Data Source
AI summary
Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.