On-Demand Plant-Based Milk Dispensing System
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Solution Overview
Problem
The commercial processes for producing plant-based milk often involve high heat, leading to flavor, color, and smell degradation, and result in products that are perishable and costly due to refrigeration requirements.
Innovation Solution
A system and method for dispensing plant-based milk by mixing water with a plant-based paste on demand, eliminating the need for refrigerated transportation and storage, using a tabletop machine that extracts the paste from a pouch and mixes it with water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If commercial high heat processing is used to produce plant-based milk, then the production process is efficient and scalable, but the flavor, color, and smell of the milk are degraded
Solution Approach 1:
The invention changes the temperature parameter from high heat (135°C) to low or no heat processing, preserving flavor, color, and smell while maintaining production efficiency through alternative processing methods that avoid thermal degradation
Solution Approach 2:
The invention performs preliminary separation of plant-based ingredients from water, storing only the non-perishable solid components that can be processed without heat, then reconstitutes the milk fresh without thermal processing that would degrade quality
2Ease of operation
If plant-based milk is made water-based for commercial distribution, then the product is easy to transport and store, but it becomes highly perishable and requires refrigeration
Solution Approach 1:
The invention segments the plant-based milk into two components: non-perishable solid plant-based material that can be stored at room temperature, and water that is added at the point of use, eliminating the need for refrigeration during transport and storage
Solution Approach 2:
The invention extracts the water component from the final milk product during commercial processing, storing only the solid plant-based constituents that are stable without refrigeration, then combines water with these solids at the consumer level to create the final beverage
3Duration of action of stationary object
If preservatives and synthetic ingredients are added to plant-based milk, then the shelf life is extended and the product is stable for commercial distribution, but the number of ingredients increases to 20 or more and the product loses its 'clean' label
Solution Approach 1:
The invention converts the perishability issue into a benefit by using the short shelf life of fresh, simple-ingredient milk as a selling point, marketing the product as clean and natural without preservatives, while the solid-liquid separation technology enables this without compromising commercial distribution
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 allows for the production of fresh plant-based milk on demand, reducing waste and costs associated with refrigeration and extending the shelf life of the product.
Implementation Method 1
mixing water with a plant-based paste on demand
Data Source
AI summary
An apparatus and system for dispensing a food and beverage product where a flowable product is extracted from a flexible pouch, and where a nozzle region exists through which the flowable product evacuates the flexible pouch. The nozzle region has a lock seal that locks the flowable product within the flexible pouch when a pressure less than a first threshold value is applied to the flexible pouch. There is also a frangible seal located above the nozzle region that is configured to lock the flowable product within the flexible pouch when pressure less than a second threshold value is applied to the flexible pouch and when the first threshold value is larger than the second threshold value.