Fermented Shiitake Sauce Composition Using Lactic Acid Bacteria
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Solution Overview
Problem
There is a need for a plant-based sauce that enhances flavor and umami taste for vegetarian diets in Southeast Asia, particularly using shiitake mushrooms grown on wood logs, while addressing market challenges and nutritional balance, and existing methods do not effectively utilize lactic acid bacteria fermented products of shiitake mushrooms.
Innovation Solution
A method involving the production of fermented shiitake mushroom sauce by preparing shiitake mushroom concentrate, inoculating it with Pediococcus pentosaceus or Lactobacillus acidophilus strains, and mixing it with hot pepper, garlic, onion, and shiitake mushroom blocks, along with natural ingredients like lemongrass and coriander, to create a sauce with enhanced flavor and nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If shiitake mushroom grown on wood logs is used for sauce production, then nutritional value and umami taste are improved, but market competitiveness and reliability are worsened due to chaotic distribution structure and price degradation
Solution Approach 1:
The patent applies preliminary action by conducting lactic acid bacteria fermentation on shiitake mushroom powder before sauce production. This pre-fermentation process creates a standardized intermediate product that preserves the nutritional and umami benefits of wood-log grown mushrooms while establishing consistent quality controls that address market reliability issues.
Solution Approach 2:
The patent utilizes parameter changes by transforming the shiitake mushroom through fermentation processes that alter its chemical composition. The lactic acid bacteria fermentation converts raw mushroom materials into a product with enhanced umami taste and stabilized quality parameters, making the final sauce product more competitive in the market while maintaining reliability.
2Reliability
If lactic acid bacteria fermentation is applied to shiitake mushroom, then umami taste and nutritional value are enhanced, but production process complexity increases
Solution Approach 1:
The patent uses lactic acid bacteria as an intermediary organism to mediate the transformation of shiitake mushroom into a fermented product. These bacteria serve as biological catalysts that enhance umami taste and nutritional value through natural metabolic processes, achieving quality improvement without requiring complex mechanical or chemical intervention systems.
Solution Approach 2:
The fermentation process operates on self-service principles where lactic acid bacteria naturally transform the shiitake mushroom substrate through their metabolic activities. The system utilizes the bacteria's inherent ability to produce lactic acid and enhance umami compounds, requiring minimal external control infrastructure while achieving consistent quality results.
3Adaptability or versatility
If plant-based sauce is developed for Southeast Asian market, then demand for vegetarian condiments is addressed, but existing products lack nutritional balance and authentic flavor
Solution Approach 1:
The patent creates a composite product by combining fermented shiitake mushroom extract with other plant-based ingredients including hot pepper extract, garlic extract, onion extract, and various seasonings. This composite formulation achieves nutritional balance and authentic Southeast Asian flavors by synergistically combining multiple plant-derived components, addressing the limitations of existing single-ingredient plant-based sauces.
Solution Approach 2:
The patent applies local quality by tailoring the sauce composition to Southeast Asian market preferences. The formulation incorporates region-specific ingredients and flavor profiles such as hot pepper, garlic, and onion extracts in proportions that reflect local culinary traditions, while the fermented shiitake base provides the nutritional and umami qualities that generic plant-based sauces lack.
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 sauce achieves a hot and spicy taste with excellent umami flavor, maximizing nutritional benefits of shiitake mushrooms, and provides a health-oriented, environment-friendly condiment with high added value.
Implementation Method 1
adding lactose and sucrose to the shiitake mushroom concentrate prepared in the step (1) followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom
Data Source
AI summary
A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.