High-Fiber Vegetable Product Processing Without Bitter Inulin Taste
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Solution Overview
Problem
Existing methods for producing high fiber foods face challenges due to the bitter taste and undesirable properties of vegetable-derived inulin, leading to unpalatable products, and current commercial processes for inulin production are costly and environmentally inefficient.
Innovation Solution
A method involving washing, heating, and processing vegetable matter to inhibit the production of bitter components, such as sesquiterpene lactones, followed by drying and separation to produce a high fiber vegetable product with balanced dietary fiber content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vegetable matter is processed to produce high fiber content, then the dietary fiber content increases, but the product develops bitter taste due to sesquiterpene lactone production
Solution Approach 1:
The patent applies preliminary action by adding ascorbic acid and citric acid to the processing water before vegetable matter is introduced. These acids prevent the formation of bitter sesquiterpene lactones during the heating and processing stages by creating an acidic environment that inhibits their production, thus preventing the harmful effect before it occurs.
Solution Approach 2:
The patent uses ascorbic acid and citric acid as intermediary substances that mediate between the vegetable matter and the processing conditions. These intermediaries bind to metal ions and prevent catalytic reactions that would otherwise produce bitter compounds, allowing high fiber content to be achieved without the harmful bitter taste.
2Manufacturing precision
If commercial processes are used to produce pure inulin, then the inulin purity increases, but the production cost and environmental impact increase due to multi-step refinement
Solution Approach 1:
The patent applies the extraction principle by selectively removing only the essential oil fraction containing sesquiterpene lactones from the vegetable matter through steam distillation or solvent extraction. This targeted removal achieves the necessary purification without requiring the extensive multi-step refinement processes used in commercial inulin production, thereby reducing costs and environmental impact.
Solution Approach 2:
The patent discards only the harmful essential oil fraction while recovering and retaining the beneficial inulin and dietary fiber components. This selective discarding approach avoids the need to discard and reprocess multiple fractions as required in commercial purification, simplifying the manufacturing process while maintaining product purity.
3Object-affected harmful factors
If vegetable matter is heated to inactivate bitter components, then the bitter taste is reduced, but the processing time and energy consumption increase
Solution Approach 1:
The patent applies preliminary action by adding ascorbic acid and citric acid before heating occurs. These acids create a protective environment that prevents bitter compound formation during heating, eliminating the need for prolonged or intense heating treatments that would be required to break down already-formed bitter components, thus reducing energy consumption.
Solution Approach 2:
The patent converts the potential harm of heating (which could produce bitter compounds) into a benefit by using the heat-controlled enzymatic reaction. The controlled heating at 40-70°C activates enzymes that convert inulin into beneficial prebiotic fibers while the acidic environment simultaneously prevents bitter compound formation, transforming a potentially harmful process into a beneficial one with lower energy 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 method results in a high fiber vegetable product with 30-90% total dietary fiber, including 30-75% inulin, 1-10% soluble fiber, and 1-10% insoluble fiber, suitable for use in food products without the bitter taste, reducing production costs and environmental impact.
Implementation Method 1
heating the vegetable matter in water including at least one of ascorbic acid (AA), citric acid (CA), CaCl2, at a temperature of 40°C to 100°C for 2-150 minutes
Implementation Method 2
one or more of drying at a temp between 50 and 90°C
Data Source
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AI summary
Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.