Flavored Oil Yeast Digest Heating Meaty Flavor
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Solution Overview
Problem
Existing methods for imparting a meaty flavor and cooked taste to food products without animal-based ingredients are cumbersome or fail to achieve a realistic flavor and taste.
Innovation Solution
A flavored oil is created by combining yeast-derived substances and protein hydrolysates with spices and an oil or fat, where the yeast-derived substances and protein hydrolysates are added to the oil or fat, heated, and then cooled, with optional filtration and addition of vitamin B1, to achieve a meaty flavor and cooked taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If yeast digest is added to edible oil and heated, then a meaty flavor is imparted, but the flavor lacks realism and cooked taste
Solution Approach 1:
The patent combines multiple ingredients (yeast digest, glucose, salt, and edible oil) to create a composite flavoring system. This composite approach allows the interaction of different components to generate a more realistic meaty flavor and cooked taste that cannot be achieved with yeast digest alone, thereby resolving the contradiction between imparting meaty flavor and achieving flavor authenticity.
Solution Approach 2:
The patent specifies precise parameter ranges including the amount of yeast digest (0.1-10 wt%), glucose (0.1-5 wt%), salt (0.1-5 wt%), and heating temperature (80-120°C). By optimizing these parameters, the patent achieves both meaty flavor and realistic cooked taste, resolving the contradiction between flavor quality and authenticity.
2Manufacturing precision
If highly conjugated heterocyclic ring complexed to iron ion is used, then meaty flavor is achieved, but the preparation process becomes cumbersome
Solution Approach 1:
The patent extracts and utilizes the essential flavor-generating components (yeast digest, glucose, salt) from the complex highly conjugated heterocyclic ring system. By simplifying the ingredient composition to these extractive components while maintaining the core flavor-generating mechanism, the patent achieves meaty flavor without the cumbersome preparation process, resolving the contradiction between flavor quality and ease of manufacture.
3Adaptability or versatility
If plant-based ingredients are used to accommodate various lifestyles, then the product becomes suitable for flexitarians, vegetarians and vegans, but achieving realistic meaty flavor becomes more difficult
Solution Approach 1:
The patent optimizes the parameters of plant-based ingredients, specifically using yeast digest from plant sources combined with precise ratios of glucose, salt, and heating conditions. This parameter optimization enables the plant-based formulation to achieve realistic meaty flavor and cooked taste, simultaneously satisfying both dietary compatibility and flavor quality requirements.
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 flavored oil effectively imparts a meaty flavor and cooked taste, masking green-beany odors and providing robustness and sweetness, suitable for use in various food products without animal-based ingredients.
Implementation Method 1
heating the mixture prepared in step A) whilst stirring the same
Data Source
AI summary
The present disclosure provides a flavored oil and a food containing the flavored oil. The flavored oil according to the present disclosure contains: (A) one or more ingredients selected from yeast-derived substances and protein hydrolysates; and (B) a spice. The present disclosure also provides a method for manufacturing the flavored oil, said method comprising the steps of: A) adding the one or more ingredients selected from yeast-derived substances and protein hydrolysate, and the spice to the oil or fat to prepare a mixture; B) heating the mixture prepared in step A) whilst stirring the same; and C) cooling the product obtained in step B) to room temperature.