Lactic Acid Fermented Yeast Extract for Masking Yeasty Flavors
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Solution Overview
Problem
Conventional methods for reducing yeast-specific yeasty flavors in yeast extracts are insufficiently effective, economically unviable, and pose hygiene issues, limiting their use and flavor continuity, especially when used as substitutes for animal extracts.
Innovation Solution
A yeast extract with 7.5% or more lactic acid, adjusted to a pH of 4.5 to 7.0 using a potassium-based pH adjuster, is produced through fermentation with lactic acid bacteria like Lactobacillus plantarum, which enhances aroma components and masks yeasty flavors, achieving a balanced and continuous meat extract-like taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If conventional methods (active carbon treatment, enzymatic treatment, reverse osmosis, hydrophobic resin column) are used to remove yeasty flavor, then yeasty flavor is reduced, but manufacturing complexity and cost increase significantly
Solution Approach 1:
The patent changes the chemical parameters of the yeast extract by adjusting pH to 4.0-6.5 and adding specific salts (ethyl acetate, sodium chloride, potassium chloride) to transform the flavor profile. This simple parameter adjustment effectively reduces yeasty flavor without requiring complex equipment or multiple processing steps, resolving the contradiction between flavor improvement and manufacturing complexity
Solution Approach 2:
Instead of using expensive and complex equipment like active carbon columns, reverse osmosis membranes, or hydrophobic resin columns, the patent employs simple, inexpensive chemical additives (pH adjusters and salts) that can be easily mixed and disposed of, dramatically reducing manufacturing complexity and cost while achieving flavor improvement
2Reliability
If yeast extract is used as a substitute for animal extracts, then health consciousness and natural product requirements are met, but meat extract-like taste and flavor continuity are insufficient
Solution Approach 1:
The patent adjusts key chemical parameters including pH (4.0-6.5), salt concentration (ethyl acetate, sodium chloride, potassium chloride), and temperature conditions to transform the flavor characteristics of yeast extract. These parameter changes enable the product to achieve meat extract-like taste while maintaining its natural, animal-free status, resolving the contradiction between natural product quality and flavor adequacy
Solution Approach 2:
The patent creates a composite flavor profile by combining yeast extract with specific salts (ethyl acetate, sodium chloride, potassium chloride) and adjusting pH levels. This composite approach synthesizes a complex taste experience that mimics animal extracts, achieving meat extract-like flavor through the synergistic interaction of multiple natural components without using any animal-derived materials
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 resulting yeast extract effectively masks yeasty flavors, offering a balanced and continuous meat extract-like taste without animal-derived components, suitable for various food and drink applications.
Implementation Method 1
when the lactic acid is formed by the sufficient fermentation of a yeast extract with a particular lactic acid bacterium until a predetermined amount or more of lactic acid is obtained
Implementation Method 2
a predetermined amount or more of lactic acid can be added to a yeast extract to thereby obtain a yeast extract that has a reduced yeasty flavor
Implementation Method 3
this fermentation can also increase various aroma components, further mask a yeasty flavor specific for the yeast extract, and significantly impart the better balance and continuity of tastes and a meat extract-like taste
Data Source
Figure 1~2
AI summary
An object of the present invention is to provide a yeast extract that has a masked or reduced yeast-specific unusual smell (yeasty flavor), is excellent in the balance and continuity of tastes, and offers a meat extract-like taste. The present invention provides a lactic acid-containing yeast extract containing 7.5% (w/w) or more lactic acid based on a solid content of the yeast extract. The present invention also provides a lactic acid-containing yeast extract obtained by fermentation of a yeast extract with a lactic acid bacterium, wherein the lactic acid-containing yeast extract contains 7.5% (w/w) or more lactic acid based on a solid content of the yeast extract.