Hemp Seed Extract Process Without Solvents or Bitter Off-Tastes
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Solution Overview
Problem
The food industry seeks natural flavor improvers that do not use organic solvents, which are environmentally harmful and impart bitter off-tastes, and current hydrolyzed vegetable proteins (HVPs) fail to meet these criteria.
Innovation Solution
A process for preparing a hemp seed extract by mechanical disintegration, heat treatment, and proteolytic digestion without organic solvents, optimizing flavor characteristics and reducing environmental impact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If organic solvents are used to prepare hydrolyzed vegetable proteins, then extraction efficiency is improved, but bitter off-tastes are generated and environmental harm increases
Solution Approach 1:
The patent extracts and removes organic solvents from the HVP preparation process entirely. Instead of using solvents like ethanol or acetone for extraction, the invention employs water-based extraction methods combined with enzymatic hydrolysis, thereby eliminating the source of bitter off-tastes and environmental contamination while maintaining effective protein extraction from vegetable materials
Solution Approach 2:
The patent changes the extraction parameters from organic solvent-based systems to aqueous enzymatic systems. By adjusting pH, temperature, and enzyme concentration parameters, the process achieves effective protein extraction and hydrolysis without organic solvents, producing a cleaner flavor profile and environmentally friendly process
2Productivity
If chemical hydrolysis under acidic conditions is used to prepare HVPs, then protein breakdown is enhanced, but free amino acid content increases causing unpleasant tastes
Solution Approach 1:
The patent replaces chemical hydrolysis (acidic conditions) with enzymatic hydrolysis. By using protease enzymes instead of strong acids, the process achieves effective protein breakdown into amino acids and peptides while avoiding the harsh conditions that create unpleasant bitter tastes. The enzymatic action provides gentler, more selective hydrolysis
Solution Approach 2:
The patent introduces enzymes as intermediary catalysts to mediate the hydrolysis process. Rather than directly applying acid to break down proteins, enzymes serve as biological mediators that catalyze the breakdown under milder conditions, producing a more palatable flavor profile while maintaining high protein extraction efficiency
3Reliability
If conventional HVP preparation methods are used, then flavor improvement is achieved, but environmental contamination and production costs increase
Solution Approach 1:
The patent converts the previously harmful organic solvent extraction process into a beneficial environmentally friendly aqueous enzymatic process. By eliminating solvents and using biodegradable enzymes, the process transforms from a污染源 (pollution source) to an eco-friendly method, maintaining flavor improvement effectiveness while eliminating environmental contamination
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 hemp seed extract provides excellent flavoring properties without bitter off-tastes, is cost-effective, and minimizes solvent use, offering a sustainable alternative to HVPs.
Implementation Method 1
incubating the hemp seed material at a temperature of 80° C. for at least 1 hour to release proteins
Implementation Method 2
incubating the hemp seed material with one or more proteases to decompose proteins
Data Source
AI summary
The present invention relates to a process for preparing a hemp seed extract that is useful as a flavoring composition in food and beverages. The method does not involve the use of re-agents that would impair the taste of the resulting extract, in particular organic solvents. The invention also relates to a hemp seed extract that can be prepared by use of the process of the invention. The invention also relates to the use of the hemp seed extract of the invention as a flavoring composition, in particular in food and beverages. Finally, the invention also relates to foods or beverages comprising a hemp seed extract of the invention.