Fermented Soybean Composition Reducing Alcohol Content
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Solution Overview
Problem
Fermented soybean products often contain high levels of alcohol due to the fermentation process, which can affect their flavor and limit their use in cases where alcohol intake is prohibited, and existing methods fail to effectively reduce alcohol content during preparation.
Innovation Solution
A composition and method for fermented soybean products using a mixture of carbohydrate raw materials with low carbohydrate content, such as wheat flour and wheat rice, whole wheat, quinoa, or defatted soy flour, fermented with microorganisms like C. utilis, S. fragilis, S. pombe, and Z. rouxii, along with natural antimicrobial agents to reduce alcohol production and content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If alcohol fermentation is carried out using raw materials with high carbohydrate content, then alcohol is produced from carbohydrates to emit ester aroma, but the alcohol content increases and deteriorates the flavor or limits use due to religious restrictions
Solution Approach 1:
The patent changes the carbohydrate content parameter of the raw material from high to low (5-20% carbohydrate content), which directly reduces the substrate available for alcohol fermentation while still allowing sufficient ester aroma production through controlled fermentation processes
Solution Approach 2:
The patent employs specific microorganisms (C. utilis, S. fragilis, S. lactis, S. pombe, and Z. rouxii) that have different fermentation characteristics compared to traditional yeast, achieving shorter-lived alcohol production followed by rapid conversion to ester compounds, thus minimizing harmful alcohol accumulation
2Object-generated harmful factors
If conventional fermentation methods are used, then ester aroma is produced, but alcohol cannot be reduced through the fermentation process itself
Solution Approach 1:
The patent introduces specific microorganisms as intermediaries that mediate the fermentation process differently from conventional yeast. These microorganisms (C. utilizes, S. fragilis, S. lactis, S. pombe, and Z. rouxii) act as intermediaries that convert carbohydrates to alcohol and then rapidly convert the alcohol to ester compounds, effectively controlling and reducing final alcohol content while maintaining desired flavor
Solution Approach 2:
The patent uses a composite approach by combining multiple microorganisms with different metabolic pathways in a single fermentation system, allowing simultaneous production of alcohol and its rapid conversion to ester compounds, achieving better control over the fermentation process and final alcohol 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 method effectively reduces the alcohol content in fermented soybean products while maintaining their flavor, allowing for their use in contexts where alcohol intake is restricted, by controlling carbohydrate content, using low alcohol-producing microorganisms, and applying high-temperature short-term fermentation with natural antimicrobial agents.
Implementation Method 1
alcohol fermentation carried out by yeast is a biological process in which saccharides (e.g., glucose, fructose, etc.) are decomposed into ethanol and carbon dioxide
Implementation Method 2
The thus-produced alcohol reacts with various organic acids and thereby emits an ester aroma
Implementation Method 3
decomposing components (e.g., carbohydrates, proteins, etc.) using enzymes derived from Aspergillus
Data Source
AI summary
The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.