Olive Oil and Brewing By-Product Blend for Natural Flavor Richness
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Solution Overview
Problem
Existing methods for improving the richness of plant-based foods and drinks are limited in versatility and often result in unnatural flavors or altered textures, and methods for non-plant-based foods are not applicable to plant-based foods, leading to a need for a more versatile approach to enhance richness across various food and drink types.
Innovation Solution
A taste improving agent comprising a specific ratio of brewing by-products, such as sake or beer lees, and unrefined olive oil, optionally with plant milk, to enhance the richness and flavor of a wide range of foods and drinks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If flavors are added to improve richness, then the richness is improved, but the flavor becomes unnatural with sharp top taste or lingering aftertaste
Solution Approach 1:
The invention uses a composite material consisting of brewing by-products (containing organic acids, amino acids, and aromatic substances) combined with olive oil in a specific ratio. This composite creates a balanced flavor profile that improves richness without producing unnatural sharp top tastes or lingering aftertastes, as the multiple components work together to create a harmonious flavor rather than a single dominant artificial flavor note.
Solution Approach 2:
The invention changes the compositional parameters by specifying a particular ratio range of olive oil to brewing by-products (1:1 to 1:15 by mass). This parameter optimization ensures that the organic acids and aromatic substances from the brewing by-products are balanced with the olive oil, preventing excessive acidity or unnatural flavor while achieving improved richness.
2Quantity of substance
If textures are changed to improve richness, then the richness is improved, but the taste expression and oral sensation differ from original foods and drinks
Solution Approach 1:
The invention copies the functional properties of animal-based ingredients that provide richness, using brewing by-products combined with olive oil to replicate the mouthfeel and flavor depth without altering the fundamental taste expression or oral sensation. This allows plant-based foods to achieve richness similar to animal-based versions while maintaining their characteristic flavors.
3Adaptability or versatility
If plant ingredients are used to produce plant-based foods, then animal ingredients are replaced, but richness is lost
Solution Approach 1:
The invention uses brewing by-products, which are themselves plant-based materials derived from fermentation processes, to enhance the richness of plant-based foods. This self-service approach uses plant-derived components to solve the richness deficiency in plant-based products, maintaining compatibility with the plant-based concept while achieving improved flavor depth and mouthfeel.
Data Source
AI summary
An object of the present invention is to improve the richness of a wide range of foods and drinks, including plant-based foods. Provided is a taste improving agent containing olive oil so as to be 1 to 15 parts by mass with respect to 1 part by mass of a brewing by-product. The brewing by-product is preferably a brewing by-product of alcoholic drinks. The olive oil is preferably unrefined olive oil. The content of an unsaponifiable matter is preferably 0.2 to 3.5% by mass. The taste improving agent preferably contains a plant milk. Provided is a food or drink containing olive oil so as to be 1 to 15 parts by mass with respect to 1 part by mass of a brewing by-product. The food or drink is preferably a plant-based food. Provided is a method for improving flavor of a food or drink, the method including a step of including a brewing by-product and olive oil in a food or drink.