Chestnut Fermentation Ingredient for Faster Food Maturation
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Solution Overview
Problem
Existing food maturation processes are lengthy, consuming significant energy and resources, and rely on potentially toxic preservatives like nitrates or nitrites, posing health risks while failing to enhance sensory and nutritional qualities.
Innovation Solution
A chemical-free method using a chestnut substrate fermented with Aspergillus fungi to produce proteases and glutamate, reducing maturation times and enhancing organoleptic properties without toxic additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional maturation processes are used, then sensory characteristics such as tenderness and aroma are achieved, but the process requires long periods of time leading to increased energy consumption and costs
Solution Approach 1:
The patent applies preliminary action by pre-cultivating Aspergillus fungi on chestnut substrate to produce proteases before adding them to the meat. This preparation in advance allows the maturation process to proceed faster when the enzymes are applied, reducing the overall maturation time while still achieving the desired sensory characteristics.
Solution Approach 2:
The patent uses proteases produced by Aspergillus fungi as an intermediary substance to mediate the maturation process. These enzymes act as catalysts that accelerate the breakdown of muscle tissue and connective tissue, enabling the achievement of tenderness and aroma characteristics without requiring long maturation periods.
2Reliability
If nitrates or nitrites are added to preserve matured foods, then food safety is improved, but toxic effects and health risks such as increased cancer risk occur
Solution Approach 1:
The patent applies the taking out principle by removing harmful nitrate and nitrite preservatives from the maturation and preservation process. Instead, it uses natural proteases from Aspergillus fungi that achieve preservation through enzymatic action and pH control, eliminating the toxic effects associated with chemical preservatives while maintaining food safety.
Solution Approach 2:
The patent converts the naturally acidic environment of meat (pH 5.5-5.6) from a potential risk factor that promotes microbial growth into a beneficial tool for preservation. By utilizing the meat's own acidity combined with enzymatic action from Aspergillus proteases, the process achieves preservation without requiring toxic chemical additives.
3Reliability
If maturation processes are extended to improve sensory characteristics, then tenderness and aroma are enhanced, but energy consumption and storage requirements increase
Solution Approach 1:
The patent applies parameter changes by modifying the biochemical environment through the addition of proteases, which change the rate parameters of tissue breakdown. This enzymatic catalysis accelerates the maturation reactions, allowing the same organoleptic characteristics to be achieved in shorter time frames with reduced energy input and storage requirements.
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 method accelerates food maturation, improves flavor, texture, and aroma, and ensures food safety by eliminating the need for harmful preservatives.
Implementation Method 1
a) Inoculate a chestnut substrate with fungi of the species Aspergillus sojae or Aspergillus oryzae; b) Cultivate the fungi Aspergillus sojae or Aspergillus oryzae on the chestnut substrate
Implementation Method 2
the production of proteases that enable the proteolysis of proteins in food products to which the resulting ingredient is added
Data Source
Figure 1
AI summary
The present invention relates to a method for obtaining a food ingredient through the fermentation of a chestnut substrate with Aspergillus fungi, more specifically A. sojae or A. oryzae, and additionally, this invention pertains to the said food ingredient and its uses in the production of food products such as meat or dairy products.