Leuconostoc Carnosum Fermentation for Plant-Based Meat Analogues
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Solution Overview
Problem
Meat analogue products from plant materials face challenges in achieving palatable flavor profiles and extended shelf life, with off-flavors such as beany flavors being particularly problematic.
Innovation Solution
The use of Leuconostoc carnosum, particularly strain DSM 34220, in the production process of meat analogue products made from plant materials, including legumes and cereals, to improve flavor and extend shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant-based ingredients (legumes, cereals) are used to produce meat analogues, then the product provides good nutritional value and sustainability, but the product develops off-flavors (beany flavor) that reduce consumer acceptability
Solution Approach 1:
The patent applies lactic acid bacteria fermentation to convert the harmful beany off-flavors into beneficial meat-like flavor compounds. The bacteria metabolize the off-flavor compounds during fermentation, transforming them into desirable taste profiles that mimic animal meat, thereby converting a harmful sensory attribute into a beneficial one.
Solution Approach 2:
The patent changes the chemical and sensory parameters of the plant-based material through controlled fermentation with lactic acid bacteria. This biological process alters the flavor profile by producing organic acids, amino acids, and other metabolites that mask or transform the original beany flavors into acceptable meat-like flavors.
2Duration of action of stationary object
If traditional plant-based meat analogues are produced without microbial fermentation, then the manufacturing process is simpler, but the shelf life and flavor profile remain inadequate
Solution Approach 1:
The lactic acid bacteria perform self-service by naturally producing preservative organic acids (lactic acid, acetic acid) during fermentation. These metabolites create an acidic environment that inhibits growth of spoilage organisms and pathogens, thereby extending shelf life through the bacteria's own metabolic activity without requiring additional preservatives or complex processing steps.
3Object-generated harmful factors
If yeast extract is added to overcome beany flavor, then the flavor problem is partially addressed, but the texture and overall palatability remain insufficient
Solution Approach 1:
The patent applies comprehensive parameter changes through microbial fermentation that simultaneously improves multiple sensory attributes. Unlike yeast extract which only addresses flavor, the fermentation process transforms the entire sensory profile including texture, moisture content, and flavor compounds, creating a holistic improvement in overall palatability that closely resembles animal meat.
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
Leuconostoc carnosum effectively reduces off-flavor compounds like hexanal and pentanal, enhances flavor profile, and extends the shelf life of meat analogue products.
Implementation Method 1
The use of Leuconostoc carnosum leads to improved flavor profile palatability in these products, in addition to shelf-life extension
Implementation Method 2
Leuconostoc carnosum effectively reduces off-flavor compounds like hexanal and pentanal, enhances flavor profile, and extends the shelf life of meat analogue products
Data Source
AI summary
The invention relates to preparation of plant-based meat analogue products with Leuconostoc carnosum. Such products can be made by inoculating a composition comprising said bacteria on plant based starting material. The invention also provides use of Leuconostoc carnosum for improving the sensory properties of such products.