Fermented Plant Composition for Masking Bean Odor in Foods
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Solution Overview
Problem
Food derived from beans, such as soybeans, has a distinct bean odor that detracts from its consumption experience.
Innovation Solution
Incorporating a fermented product of a plant raw material containing heptanoic acid, 2,4-decadienal, and 3-octen-2-one into the food composition masks the bean odor by blending it with a bean-derived food.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If bean-derived food is used as a meat alternative, then saturated fatty acid content and energy are reduced, but bean odor is introduced
Solution Approach 1:
A fermented product containing specific aroma compounds (heptanoic acid, 2,4-decadienal, and 3-octen-2-one) is introduced as an intermediary substance. This fermented product acts as a mediator that masks the bean odor while preserving the health benefits of the bean-derived food, allowing the food to maintain low saturated fatty acid content and energy while eliminating the undesirable bean odor.
Solution Approach 2:
The invention changes the chemical composition parameters of the food by incorporating specific aroma compounds through fermentation. By adjusting the concentration and type of aroma compounds (heptanoic acid, 2,4-decadienal, and 3-octen-2-one) in the fermented product, the bean odor is masked while maintaining the nutritional benefits of the bean-based meat alternative.
2Quantity of substance
If bean-derived food is used as a meat alternative, then protein content is maintained, but bean odor affects palatability
Solution Approach 1:
The fermented product serves as an intermediary that selectively masks bean odor without interfering with the protein content. The aroma compounds in the fermented product interact with odor receptors to mask bean odor, while the protein content from the bean-derived food remains intact, maintaining the nutritional value.
Solution Approach 2:
The invention converts the harmful bean odor into a beneficial outcome by using fermentation to transform certain compounds. The fermentation process creates aroma compounds that not only mask the bean odor but also enhance the overall flavor profile, turning a negative attribute into a positive one while preserving protein content.
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 bean odor is effectively masked, enhancing the palatability and consumer acceptance of bean-derived foods.
Implementation Method 1
a bean odor of the food composition is masked
Data Source
AI summary
The present invention relates to a food composition and the like containing a fermented product of a plant raw material and a bean-derived food. The fermented product of the plant raw material contains at least one of heptanoic acid, 2,4-decadienal, and 3-octen-2-one.