Vegetable Yoghurt Texture via Standardized Coconut Fat
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Solution Overview
Problem
Current methods for producing coconut-based yoghurt-like products face challenges in achieving a natural, yoghurt-like structure and viscosity while maintaining low saturated fat content and cost-effectiveness, as they often require large amounts of coconut material or the addition of stabilizers, which can compromise the product's natural characteristics.
Innovation Solution
A vegetable fermented product is created by mixing fermented soy milk with coconut cream, standardized to 15-25% coconut fat, in a ratio of 93-98% soy milk to 2-7% coconut cream, without further fermentation, to achieve a smooth, creamy texture and ivory-white color with reduced saturated fat content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If large amounts of coconut material are used to obtain a natural fermented product with body and consistency, then the yoghurt-like structure is improved, but the saturated fat content increases and the cost increases
Solution Approach 1:
The patent changes the fat content parameter of the coconut milk from traditional high-fat versions to standardized coconut milk with 15-25% coconut fat. This parameter modification allows achieving the desired yoghurt-like structure and consistency while reducing the saturated fat content compared to using large amounts of traditional coconut cream or milk.
2Shape
If large amounts of coconut material are used to obtain a natural fermented product with body and consistency, then the yoghurt-like structure is improved, but the production cost increases
Solution Approach 1:
The patent standardizes the coconut milk fat content to 15-25%, which optimizes the ratio between coconut material amount and the resulting structure quality. This standardized parameter allows achieving good yoghurt-like structure with moderate amounts of coconut material, improving cost-effectiveness compared to using excessive amounts of traditional high-fat coconut products.
3Quantity of substance
If less coconut material is used in combination with stabilizers and thickeners to reduce ingredient costs, then the production cost is reduced, but the product cannot be perceived as natural and lacks yoghurt-like structure
Solution Approach 1:
The patent modifies the fat content parameter of coconut milk to 15-25% and uses this standardized coconut milk in combination with fermented soy milk. This parameter change allows the coconut milk to provide sufficient body and consistency for a natural yoghurt-like structure without requiring additional stabilizers or thickeners, thus maintaining both cost-effectiveness and natural perception.
Solution Approach 2:
The patent creates a composite product by combining fermented soy milk with standardized coconut milk (15-25% fat). This composite approach allows achieving the desired yoghurt-like structure and natural perception through the synergistic effect of the two fermented components, eliminating the need for artificial stabilizers and thickeners.
4Shape
If coconut cream with high fat content is used to achieve creamy texture, then the texture is improved, but the saturated fat content increases
Solution Approach 1:
The patent changes the fat content parameter from traditional high-fat coconut cream to standardized coconut milk with 15-25% coconut fat. This parameter modification maintains the creamy texture necessary for yoghurt-like product while significantly reducing the saturated fat content compared to using traditional coconut cream.
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 results in a yoghurt-like product with a balanced nutritional profile, low saturated fat content, and natural coconut flavor, maintaining stability and flavor intensity throughout its shelf life, while being cost-effective and perceived as a natural, healthy option.
Implementation Method 1
fermenting a soy milk with lactic acid bacteria
Data Source
AI summary
The present invention relates to vegetable fermented products, in particular yoghurt-like products, comprising a fermented soy milk product and a coconut milk or cream. The products are characterized in that they are ivory or ivory-white in colour, and are low in fats and carbohydrates. The invention also provides methods for obtaining them. In particular, the invention provides methods comprising fermenting soy milk and mixing it with coconut milk.