Eel Polypeptide Flavor Extract via Microbial Fermentation

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Solution Overview

Problem

Current eel condiments have high production costs and fail to meet market demands for complex flavors, as they do not fully utilize eel processing by-products, which are rich in nutrients.

Innovation Solution

A method involving microbial fermentation of eel processing by-products using Mucor strains, followed by a Maillard reaction and extraction process, to produce a rich eel polypeptide flavor extract that can be used to create a cost-effective and flavorful eel sauce.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If traditional methods are used to produce eel condiments, then the production cost is high, but the flavor is simple and does not meet market demands

Engineering Contradiction:

Improveproduction costVSAvoidflavor complexity

Core Design Contradiction:

Ease of manufactureVSAdaptability or versatility

Solution Approach 1:

The patent changes the chemical parameters of eel by-products through controlled hydrolysis and fermentation processes, transforming them into polypeptide extracts with enhanced flavor properties. This chemical transformation resolves the contradiction by creating complex flavors from simple raw materials at lower cost.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent introduces enzymes and fermentation agents as intermediaries to facilitate the conversion of eel by-products into flavorful polypeptide extracts. These intermediaries enable the transformation process, reducing production costs while enhancing flavor complexity.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Quantity of substance

If eel meat is cooked into various dishes, then the main nutrient is utilized, but the processing by-products are wasted despite being rich in nutrients

Engineering Contradiction:

Improvenutrient utilizationVSAvoidby-product waste

Core Design Contradiction:

Quantity of substanceVSLoss of substance

Solution Approach 1:

The patent converts eel processing by-products, which are typically wasted, into valuable polypeptide flavor extracts through hydrolysis and fermentation. This transforms waste materials into beneficial flavoring agents, fully utilizing the nutritional value of by-products.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The patent recovers and reutilizes eel by-products that would otherwise be discarded. Through enzymatic hydrolysis and fermentation, the by-products are transformed into high-value flavor extracts, eliminating waste and maximizing nutrient utilization.

Inventive Principle:

Principle #34Discarding and recovering

3Adaptability or versatility

If existing eel condiments are produced, then the flavor is relatively simple, but the production cost is high

Engineering Contradiction:

Improveflavor qualityVSAvoidproduction cost

Core Design Contradiction:

Adaptability or versatilityVSEase of manufacture

Solution Approach 1:

The patent segments the eel by-products into different components through controlled hydrolysis, extracting specific polypeptides and amino acids that contribute to flavor. This segmentation allows for cost-effective production of high-quality flavor extracts.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The patent replaces traditional mechanical processing methods with enzymatic and fermentation-based chemical processes. This substitution enables more efficient extraction of flavor compounds from by-products, reducing production costs while enhancing flavor quality.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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 method reduces production costs, fully utilizes eel by-products, and produces a flavor extract with a strong aroma and unique eel flavor, suitable for various applications, including eel sauce, meeting market needs and improving condiment quality.

Implementation Method 1

The eel processing by-products decompose into polypeptides and amino acids through microbial fermentation

Methodology Applied

Scientific EffectMicrobial fermentation: Fermentation

Implementation Method 2

then a strong aroma is generated, and the color of hydrolysate is improved in the process of Maillard reaction

Methodology Applied

Scientific EffectMaillard reaction:

Data Source

PatentUS11678684B2Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce

Publication Date: 2023.06.20 WUYI UNIV

AI summary

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.