Mixed Spice Blend for Masking Cooked Meat Odors
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Solution Overview
Problem
There is a need for spices that can reduce unique unpleasant odors derived from cooked meats over time, which leads to food waste, particularly in long-lasting bento or prepared foods, without using food additives, while also enhancing flavor and aroma.
Innovation Solution
A mixed spice blend containing coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian parsley, and roasted coriander seeds, which can be used to mask or reduce the unpleasant odor of cooked meats, improving the flavor and extending the shelf life of food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If roasted coriander seeds are used to mask meat odor, then the fresh scent and roasted scent are enhanced, but the unique unpleasant odor derived from meat occurring over time after cooking is not effectively masked
Solution Approach 1:
The patent combines roasted coriander seeds with unroasted coriander seeds in a mixed spice composition. The roasted coriander seeds provide fresh and roasted scents, while the unroasted coriander seeds specifically mask the unique unpleasant odor that develops over time after cooking. This merging of two forms of the same spice creates a comprehensive masking solution that addresses both immediate and time-dependent odors.
Solution Approach 2:
The invention creates a composite spice material by combining roasted and unroasted coriander seeds in specific proportions. This composite composition leverages the different aromatic properties of each form - the roasted seeds contribute volatile aromatic compounds for fresh scent, while the unroasted seeds provide compounds effective against oxidative odors that develop during storage, achieving a synergistic masking effect.
2Duration of action of stationary object
If food additives are used to maintain flavor in long-lasting prepared foods, then the shelf life is extended, but health consciousness concerns arise due to additive usage
Solution Approach 1:
The patent replaces long-lasting food additives with natural spice components from coriander seeds that, while having shorter individual shelf lives, effectively maintain flavor and mask odors in prepared foods. The mixed spice composition uses naturally occurring aromatic compounds instead of synthetic preservatives, addressing health concerns while still extending the acceptable shelf life of prepared foods through odor masking and flavor preservation.
Solution Approach 2:
The coriander seed mixture serves its own flavor preservation function through its natural aromatic compounds. The roasted and unroasted coriander seeds work together to self-maintain the sensory quality of prepared foods by continuously masking unpleasant odors and preserving desirable flavors, eliminating the need for external food additives.
3Device complexity
If a single spice is used to mask meat odor, then the manufacturing process is simple, but the effectiveness in masking unique unpleasant odors occurring over time is insufficient
Solution Approach 1:
The patent merges roasted coriander seeds and unroasted coriander seeds into a single mixed spice composition. This combination maintains relative manufacturing simplicity while significantly improving masking effectiveness. The roasted seeds address immediate meat odors with their strong aromatic profile, while the unroasted seeds specifically target the unique unpleasant odors that develop during storage, creating a time-dependent dual-action masking system.
Data Source
AI summary
The purpose of the present invention is to provide: a spice that is useful for cooking bento lunches, side dishes, etc., that have a long shelf life; and a mixed spice that contains the aforementioned spice. According to the present invention, at least one spice selected from the group consisting of coriander seeds, coriander leaves, thyme, cloves, allspice, rosemary, lemongrass, Italian spice, and oregano is used, thereby making it possible to reduce unique unpleasant odors derived from meats and other food products, the unpleasant odors being produced in association with the elapse of time after cooking with heat.