Natural Savory Base Fermentation Without Purification
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Solution Overview
Problem
Existing methods for producing savory bases often result in non-natural products with insufficient umami taste, requiring additives like MSG and yeast extracts, which can introduce unwanted flavors.
Innovation Solution
A natural savory base is created through bacterial fermentation using strains like Corynebacterium glutamicum and Brevibacterium, without purification, incorporating naturally derived glutamate, IMP, and GMP, along with other organic compounds, to enhance umami taste naturally.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If chemical processing and purification methods are used to produce savory base, then manufacturing precision is improved, but the product loses its natural origin and requires additives like MSG and yeast extracts
Solution Approach 1:
The invention extracts and utilizes the naturally produced glutamate, IMP, and GMP from the fermentation broth without removing other natural components. By taking out only the essential taste-enhancing compounds through natural fermentation rather than chemical purification, the product maintains its natural origin while achieving the desired umami taste enhancement without requiring MSG or yeast extract additives
Solution Approach 2:
The fermentation process itself serves multiple functions: the bacteria naturally produce glutamate, IMP, and GMP while also generating other beneficial compounds. The system uses its own metabolic processes to create the complete flavor profile needed, eliminating the need for external additives and chemical processing steps
2Quantity of substance
If yeast extract is added to enhance umami taste, then taste enhancement is improved, but yeasty aftertaste is introduced
Solution Approach 1:
The invention achieves localized enhancement of umami taste through naturally produced glutamate, IMP, and GMP without introducing the unwanted yeasty flavor characteristics associated with yeast extract. By producing only the specific taste-active compounds needed through controlled bacterial fermentation, the product delivers pure umami enhancement without the side effects of using yeast extract
3Stability of the object's composition
If purification processes are applied to fermentation broth, then product stability is improved, but natural origin is lost and complexity of process increases
Solution Approach 1:
The fermentation process is designed to naturally produce a stable composition of glutamate, IMP, and GMP along with other protective compounds. By preparing the broth with the right bacterial strains and conditions beforehand, the product achieves shelf stability through its natural composition rather than requiring complex post-fermentation purification and stabilization processes
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 solution provides a shelf-stable, concentrated savory base that enhances umami taste naturally, avoiding additives and yeasty aftertastes, with improved sensory characteristics and versatility in food applications.
Implementation Method 1
bacterial fermentation with a bacteria taken in the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Brevibacterium glutamicum, Brevibacterium ammoniagenes, Corynebacterium casei, Brevibacterium lactofermentum, Corynebacterium efficiens and Bacillus subtilis
Data Source
AI summary
A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.