Dry Yeast Carrier for Yeast Extract Adhesion and Caking

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Solution Overview

Problem

Yeast extracts face issues with high hygroscopicity and adhesion to facilities during powderization, leading to caking during preservation, while existing methods to prevent caking, such as using dextrin, result in lower taste intensity and quality.

Innovation Solution

Drying yeast extract with a specific dry yeast that has a high total nitrogen content and cell wall fraction, which improves adhesion during production and caking resistance during preservation, while maintaining high taste intensity and quality.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If dextrin is added to prevent caking, then caking is prevented, but taste intensity and quality deteriorate due to dilution

Engineering Contradiction:

Improvecaking resistanceVSAvoidtaste intensity

Core Design Contradiction:

Stability of the object's compositionVSQuantity of substance

Solution Approach 1:

The invention changes the material parameter from dextrin to specific dry yeast with high total nitrogen content (≥6.0 wt%) and high cell wall fraction (≥50 wt%). This parameter change maintains caking resistance while preserving taste intensity, as the yeast-based carrier does not dilute the extract components like dextrin does.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates a composite material consisting of yeast extract combined with dry yeast having specific compositional characteristics. This composite maintains the functional benefits of caking resistance while preserving the sensory qualities, unlike simple mixtures with dextrin that dilute the taste.

Inventive Principle:

Principle #40Composite materials

2Stability of the object's composition

If dextrin is added to prevent caking, then caking is prevented, but adhesion to facility increases during production

Engineering Contradiction:

Improvecaking resistanceVSAvoidadhesion to facility

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The invention changes the carrier material parameter from dextrin to dry yeast with high cell wall fraction (≥50 wt%). The cell wall components of yeast provide different surface properties that reduce adhesion to facility during spray-drying while maintaining caking resistance during storage.

Inventive Principle:

Principle #35Parameter changes

3Device complexity

If yeast extract is spray-dried alone, then production process is simple, but adhesion to facility is high and caking occurs during preservation

Engineering Contradiction:

Improveproduction process complexityVSAvoidadhesion to facility

Core Design Contradiction:

Device complexityVSObject-generated harmful factors

Solution Approach 1:

The invention introduces dry yeast as an intermediary carrier material that mediates between the yeast extract and the drying process. This intermediary prevents direct contact between the extract and facility surfaces during spray-drying, reducing adhesion, while also preventing caking during storage.

Inventive Principle:

Principle #24Intermediary (Mediator)

4Ease of manufacture

If conventional drying methods are used, then production cost is low, but taste quality deteriorates

Engineering Contradiction:

Improveproduction costVSAvoidtaste quality

Core Design Contradiction:

Ease of manufactureVSQuantity of substance

Solution Approach 1:

The invention changes the carrier material parameter to dry yeast with high total nitrogen content (≥6.0 wt%), which preserves the taste quality during conventional spray-drying processes. The nitrogen-rich yeast matrix protects the extract components from degradation while maintaining cost-effectiveness.

Inventive Principle:

Principle #35Parameter changes

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 increases yield by reducing facility adhesion and enhances caking resistance and taste quality compared to conventional methods, particularly when using hot water extraction-type yeast extracts.

Implementation Method 1

drying a yeast extract together with the following particular dry yeast... adhesion of the yeast extract to facility during production (e.g., drying step for powderization) can be prevented

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Implementation Method 2

drying a yeast extract together with the following particular dry yeast... improved caking during preservation

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentEP3295809B1Method for manufacturing dry composition containing yeast extract

Publication Date: 2024.01.03 AJINOMOTO CO INC

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AI summary

The problem of the present invention is to provide a dry composition containing a yeast extract, which shows improved adhesion to facility during production and improved caking during preservation, and has high intensity of taste or high quality of taste, and a production method thereof. The present invention provides a dry composition containing a yeast extract and a dry yeast, which composition has a value calculated by dividing a cell wall fraction (wt%) in the dry yeast by a total nitrogen content (wt%) in the dry yeast of not more than 16. In addition, the present invention provides a method of producing a dry composition, containing a step of drying a yeast extract together with a dry yeast, and having a value calculated by dividing a cell wall fraction (wt%) in the dry yeast by a total nitrogen content (wt%) in the dry yeast of not more than 16.