Roasted Millet Extract for Masking Astringency
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Solution Overview
Problem
Current solutions for masking astringency and off-notes in consumables are limited, often relying on sugars, salts, or flavorings that either hide the issue or create unbalanced taste profiles, and there is a need for natural, vegan-friendly ingredients that improve mouthfeel and sweetness without adding flavor.
Innovation Solution
A process involving heating millet grains to extract a taste modifying ingredient, which can be used to mask astringency and off-notes by adding it to consumables in low concentrations, enhancing sweetness and mouthfeel without altering the flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If sugars, salts, or flavorings are added to mask astringency and off-notes, then the astringency and off-notes are masked, but the taste profile becomes unbalanced or the product relies on basic ingredients that may not align with health trends
Solution Approach 1:
The patent introduces a taste-modifying ingredient derived from roasted millet as an intermediary substance. This ingredient acts as a mediator between the astringent components and the consumer's palate, selectively masking astringency and off-notes while preserving the natural taste profile. The millet extract serves as a functional additive that modifies taste perception without requiring traditional sugar or salt masking agents.
Solution Approach 2:
The patent applies parameter changes by modifying the physical and chemical properties of the millet grain through controlled roasting at specific temperatures (100-300°C) for defined durations. This thermal processing alters the molecular structure of the millet, extracting compounds that possess taste-modulating properties. The extraction process then isolates these modified compounds, creating a concentrate with enhanced functional activity for masking astringency while maintaining a balanced taste profile.
2Reliability
If basic ingredients like salt or sugar are reduced for health reasons, then health and wellness are improved, but the ability to mask astringency and off-tastes is compromised
Solution Approach 1:
The patent extracts the taste-modifying functional components from the roasted millet grain through a systematic extraction process. The roasted millet is treated with a solvent to separate and isolate the active compounds responsible for taste modification. This extraction allows the functional properties to be separated from the bulk millet material, enabling the creation of a concentrated ingredient that can mask astringency without requiring traditional salt or sugar additives.
Solution Approach 2:
The patent employs a natural, plant-based ingredient (millet extract) that can be easily incorporated into products at low costs. The roasted millet extract serves as a temporary, functional additive that performs its taste-modulating function and then integrates seamlessly into the product matrix, eliminating the need for persistent synthetic additives like salts or sugars that conflict with health trends.
3Object-affected harmful factors
If materials are added to reduce astringency and improve mouthfeel that do not possess desirable taste, then astringency and off-tastes are reduced, but the product relies on non-flavoring additives
Solution Approach 1:
The roasted millet extract exhibits multi-functionality, simultaneously achieving taste modification, astringency reduction, and mouthfeel enhancement. The extract contains a complex mixture of compounds that work synergistically to provide multiple benefits: masking astringent sensations, eliminating off-tastes, and improving the overall mouthfeel without requiring separate flavoring agents. This universal ingredient replaces the need for multiple separate additives.
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 roasted millet extract effectively reduces or eliminates astringency and off-notes, improving the mouthfeel and sweetness of consumables, particularly in products with non-animal derived proteins and high-intensity sweeteners, while providing a natural, vegan-friendly option.
Implementation Method 1
heating millet grain at about 100° C. to about 300° C. for about 2 minutes to 30 minutes
Implementation Method 2
treating the millet grain with a solvent to obtain an extract
Data Source
AI summary
A method for making a taste modifying ingredient is provided. The method includes a) heating millet grain at from about 100° C. to about 300° C. for about 2 minutes to about 30 minutes to; b) treating the millet grain with a solvent to obtain an extract, and c) recovering the extract, for use as a taste modifying ingredient.