Natural Seasoning via Mushroom Fermentation
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Solution Overview
Problem
Existing natural seasonings lack sufficient umami taste and nutritional enhancement, limiting their flavor and health benefits, particularly in comparison to processed seasonings containing MSG.
Innovation Solution
A method involving the production of natural seasoning by combining lactic acid bacteria fermented products of oyster and winter mushrooms with kelp extract, using specific bacterial strains like Pediococcus pentosaceus and Lactobacillus acidophilus for fermentation, which enhances umami taste and nutritional content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If natural seasoning is produced using non-processed ingredients like beef and sardine powder, then the negative image of unhealthy products is eliminated, but the umami taste remains insufficient
Solution Approach 1:
The patent changes the chemical parameters of the seasoning by using lactic acid bacteria fermentation to convert mushroom components into umami-rich substances. The fermentation process transforms the chemical composition to generate sufficient umami taste while maintaining the health benefits of natural ingredients, thus resolving the contradiction between health safety and umami taste sufficiency
Solution Approach 2:
The patent creates a composite seasoning formulation combining multiple fermented mushroom extracts (oyster mushroom, winter mushroom) with specific lactic acid bacteria strains. This composite approach synergistically enhances umami taste through multiple fermentation byproducts while preserving the natural and healthy characteristics of the original ingredients
2Object-generated harmful factors
If fermented products are used to enhance umami taste, then the nutritional value and flavor are improved, but the production process complexity increases
Solution Approach 1:
The patent divides the fermentation process into separate stages using different lactic acid bacteria strains for different mushroom types. Oyster mushroom is fermented with one strain while winter mushroom is fermented with another, allowing each fermentation to be optimized independently. This segmentation simplifies the overall production complexity while achieving superior umami taste enhancement
Solution Approach 2:
The patent uses lactic acid bacteria as intermediary organisms to facilitate the conversion of mushroom components into umami substances. These microbial intermediaries naturally perform the complex biochemical transformations required for taste enhancement, reducing the need for complex artificial processing equipment and procedures
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 significantly enhances the umami taste and nutritional value of the seasoning, providing anti-oxidation, anti-inflammatory, and anti-allergic benefits while maintaining a non-toxic profile, making it a healthier alternative to traditional seasonings.
Implementation Method 1
inoculating the oyster mushroom extract prepared in the step (2) with Pediococcus pentosaceus strain followed by fermentation to prepare lactic acid bacteria fermented product of oyster mushroom
Data Source
AI summary
In the method of producing natural seasoning according to an embodiment, hot water extraction of kelp is carried out, followed by drying to prepare kelp extract, hot water extraction of oyster mushroom is carried out to prepare oyster mushroom extract, hot water extraction of winter mushroom is carried out to prepare winter mushroom extract, the oyster mushroom extract is inoculated with Pediococcus pentosaceus strain, followed by fermentation to prepare lactic acid bacteria fermented product of oyster mushroom, the winter mushroom extract is inoculated with Lactobacillus acidophilus strain, followed by fermentation to prepare lactic acid bacteria fermented product of winter mushroom, and the lactic acid bacteria fermented product of oyster mushroom, the lactic acid bacteria fermented product of winter mushroom, and the kelp extract are mixed to produce natural seasoning.