Flavored Oil Encapsulated Salt for Ground Meat
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Solution Overview
Problem
Current encapsulation methods in the food industry fail to provide complex flavoring and shelf-stable oil encapsulation that can incorporate substrates like salt without affecting the shelf life of food products, while also minimizing fat oxidation in ground meat.
Innovation Solution
A method involving the formation of a Maillard reaction product in edible oil by heating a reducing sugar and amino acid mixture, followed by encapsulating salt particles with the flavored oil to create a shelf-stable, flavored oil encapsulate that can be uniformly distributed in ground meat without exposing it to salt prematurely.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If salt is directly incorporated into ground meat, then seasoning is achieved, but fat oxidation occurs and shelf life is reduced
Solution Approach 1:
The patent uses an oil encapsulation system as an intermediary carrier to deliver salt to ground meat. The salt is embedded within an oil matrix that forms a protective barrier, preventing direct contact between salt and meat fats, thereby avoiding oxidation while maintaining seasoning effectiveness.
Solution Approach 2:
The salt is pre-encapsulated in oil before incorporation into ground meat. This preliminary encapsulation action protects the salt and prevents premature reactions with meat components, allowing for controlled release only when the encapsulation is disrupted during cooking or consumption.
2Reliability
If encapsulation is used to protect ingredients, then shelf life is extended, but complex flavoring is not provided
Solution Approach 1:
The patent merges the protection function of encapsulation with the flavoring function by incorporating Maillard reaction products into the oil encapsulation matrix. This combination allows the encapsulation to simultaneously protect the salt and provide complex savory flavors, eliminating the trade-off between shelf life extension and flavor complexity.
Solution Approach 2:
The encapsulation system uses a composite material consisting of oil and Maillard reaction products. This composite provides both the protective barrier properties of the oil encapsulation and the complex flavoring characteristics of Maillard reaction compounds, achieving multiple functions in a single system.
3Stability of the object's composition
If oil encapsulation is used, then shelf stability is improved, but uniform flavor distribution is difficult to achieve
Solution Approach 1:
The patent utilizes phase changes of the oil encapsulation system to improve distribution. The oil remains stable during storage but melts or disperses upon heating during cooking, enabling uniform flavor distribution at the point of consumption while maintaining shelf stability during storage.
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 solution provides a homogeneous distribution of flavor and salt in ground meat products, reducing fat oxidation and the need for additional fat, while maintaining product shelf life and allowing for pre-chilling or freezing without 'pocketing' of flavors, resulting in a stable and effective flavoring system.
Implementation Method 1
The encapsulating oil is flavored by at least one Maillard reaction product. The Maillard reaction product is formed from the selected time and temperature heating of a reducing sugar and an amino acid in the presence of water.
Implementation Method 2
encapsulating a plurality of salt particles with the Maillard mixture
Data Source
AI summary
A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.