Dried Seafood-Like Flavor Composition Using Heated Yeast and PUFAs
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Solution Overview
Problem
Existing technologies fail to adequately impart the flavor of dried seafood, particularly dried bonito flakes, and there is a demand for sustainable, high-quality alternatives that meet EU HACCP standards, with existing flavor enhancers not sufficiently replicating the taste of dried fish and shellfish.
Innovation Solution
A dried seafood-like flavor material comprising a heat-treated mixture of glutathione-containing yeast extract, cysteine-containing yeast extract, and polyunsaturated fatty acid-containing material, optionally with a smoke flavoring component, which is produced by mixing and heating these ingredients within specific mass content ranges.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If dried bonito flakes are used to make soup stock, then the flavor and palatability are improved, but the sustainability and animal resource conservation are worsened
Solution Approach 1:
The patent creates a plant-based flavor material that copies the characteristic flavor of dried bonito flakes through chemical composition analysis and replication. By identifying key flavor compounds in dried bonito (including polyunsaturated fatty acids, amino acids, and nucleotides) and recreating them using plant-based ingredients like dried shiitake mushrooms and dried kombu, the invention produces a sustainable alternative that mimics the original flavor profile without using animal resources.
2Reliability
If EU HACCP standards are implemented for dried bonito production, then the safety and quality are improved, but the production complexity and cost are worsened
Solution Approach 1:
The patent extracts and replicates the essential flavor components of dried bonito flakes through a simplified plant-based process. By focusing on extracting and combining specific flavor compounds (polyunsaturated fatty acids from plant sources, amino acids from fermented plant materials, and nucleotides from dried mushrooms and seaweed) rather than requiring complex animal-based processing facilities, the invention achieves safe and quality flavor production without the need for EU HACCP-certified animal product facilities.
3Productivity
If traditional roasting and drying processes are simplified overseas, then the production efficiency is improved, but the flavor quality and authenticity are worsened
Solution Approach 1:
The patent employs controlled parameter changes during the processing of plant-based ingredients to achieve optimal flavor development. By carefully controlling drying temperature, duration, and atmospheric conditions for plant materials like shiitake mushrooms and kombu, the invention replicates the complex flavor transformations that traditionally occur in animal-based roasting processes, maintaining high flavor quality while using simplified, efficient production methods.
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 dried seafood-like flavor material that effectively replicates the taste of dried seafood, including fish and shellfish, without animal-based materials, maintaining flavor integrity over time and meeting EU HACCP standards.
Implementation Method 1
a heat-treated product containing (A) and (B) set forth below: (A) a glutathione-containing yeast extract and/or a cysteine-containing yeast extract; and (B) a polyunsaturated fatty acid-containing material
Data Source
AI summary
The purpose of the present invention is to provide a material having a flavor similar to dried seafoods such as simmered-dried fish or salted dried seafoods. The present inventors found that a heat-treated product containing a glutathione-containing yeast extract and a polyvalent unsaturated fatty acid-containing material has a dried seafood-like flavor.