Plant-Based Food and Beverage Processing with Cyclodextrin-First Enzymes

Solution Overview

Problem

Plant-based foods and beverages often have unpleasant flavors due to their raw materials, and adding cyclodextrin can mask these flavors, but using α-amylase with cyclodextrin-producing enzymes reduces the cyclodextrin content during production.

Innovation Solution

A method involving a two-step process where a cyclodextrin-producing enzyme is applied first, followed by α-amylase, to enhance liquefaction and increase cyclodextrin content in plant-based foods and beverages.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If α-amylase is used to promote liquefaction of plant-based raw materials, then liquefaction is sufficiently advanced, but the cyclodextrin content in the plant-based foods and beverages is reduced

Engineering Contradiction:

Improveliquefaction efficiencyVSAvoidcyclodextrin content

Core Design Contradiction:

ProductivityVSQuantity of substance

Solution Approach 1:

The cyclodextrin-producing enzyme is applied first to generate cyclodextrin from starch before α-amylase is introduced. This preliminary action ensures that cyclodextrin is produced and accumulated in the system prior to the liquefaction process, thereby preventing the subsequent reduction of cyclodextrin content that would occur if α-amylase were used alone or applied first

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent employs a sequential continuous process where the cyclodextrin-producing enzyme action step is followed by the cyclodextrin-producing enzyme and α-amylase action step. This continuity ensures that cyclodextrin production continues during the transition to liquefaction, maintaining cyclodextrin content while achieving sufficient liquefaction

Inventive Principle:

Principle #20Continuity of useful action

2Quantity of substance

If cyclodextrin-producing enzyme is used alone to maintain cyclodextrin content, then cyclodextrin content is maintained, but liquefaction is insufficient

Engineering Contradiction:

Improvecyclodextrin contentVSAvoidliquefaction efficiency

Core Design Contradiction:

Quantity of substanceVSProductivity

Solution Approach 1:

The cyclodextrin-producing enzyme is applied first to generate cyclodextrin from starch before α-amylase is introduced. This preliminary action ensures that cyclodextrin is produced and accumulated in the system prior to the liquefaction process, thereby preventing the subsequent reduction of cyclodextrin content that would occur if α-amylase were used alone or applied first

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent employs a sequential continuous process where the cyclodextrin-producing enzyme action step is followed by the cyclodextrin-producing enzyme and α-amylase action step. This continuity ensures that cyclodextrin production continues during the transition to liquefaction, maintaining cyclodextrin content while achieving sufficient liquefaction

Inventive Principle:

Principle #20Continuity of useful action

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 sufficient liquefaction while maintaining or increasing the cyclodextrin content, effectively masking off-flavors in the final product.

Implementation Method 1

Cyclodextrin-producing enzymes are enzymes acting on starch to produce α-, β-, and γ-cyclodextrins

Methodology Applied

Scientific EffectEnzymatic hydrolysis: Hydrolysis

Implementation Method 2

the enzymes used in the present technique will be described. Cyclodextrin-producing enzymes are enzymes acting on starch to produce α-, β-, and γ-cyclodextrins

Methodology Applied

Scientific EffectEnzymatic hydrolysis: Hydrolysis

Data Source

PatentEP4616722A1Method for producing plant-based foods and beverages

Publication Date: 2025.09.17 AMANO ENZYME INC

AI summary

To provide a technique for sufficiently promoting liquefaction during the production of plant-based foods and beverages and increasing the cyclodextrin content in the produced plant-based foods and beverages. The technique provides a method for producing plant-based foods and beverages, the method including: a cyclodextrin-producing enzyme action step in which a cyclodextrin-producing enzyme is allowed to act on a plant-based raw material; and a cyclodextrin-producing enzyme and α-amylase action step in which a cyclodextrin-producing enzyme and α-amylase are allowed to act thereon after the cyclodextrin-producing enzyme action step.