Phenethyl Acetate Composition in Pasteurized Soy Sauce for Aroma Stability
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Solution Overview
Problem
Soy sauces face issues with heat deterioration and aroma-maintaining properties during storage, lacking soy sauces that do not easily deteriorate by heating and have an excellent shelf life while retaining flavor.
Innovation Solution
A pasteurized soy sauce is developed with a phenethyl acetate content of 30 ppb or more, maintained at a decrease rate of 5% or less after one week at 25°C, through a brewing process involving lactic acid fermentation, solid-liquid separation, pasteurization, and yeast fermentation to enhance aroma and shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If soy sauce is used for cooking and storage over a certain period, then it provides flavor and seasoning functionality, but it undergoes heat deterioration and loses aroma-maintaining properties
Solution Approach 1:
The patent changes the chemical composition parameters of soy sauce by controlling the fermentation process to produce specific aromatic compounds (phenethyl acetate, ethyl decanoate, ethyl octanoate) in optimized ratios. This chemical parameter modification enables the soy sauce to maintain aroma stability during heating and storage without requiring additional protective additives.
Solution Approach 2:
The patent applies preliminary action by conducting controlled fermentation and aging processes before the soy sauce is used, during which the desired aromatic compound profile is established in advance. This pre-establishment of aromatic stability allows the product to resist heat deterioration during subsequent cooking and storage operations.
2Productivity
If conventional brewing process is used to manufacture soy sauce, then it produces traditional flavor, but it requires long aging period of one month to two months or longer
Solution Approach 1:
The patent modifies the fermentation parameters including temperature, pH, and microbial culture conditions to accelerate the aging process. By optimizing these parameters, the soy sauce achieves the desired aromatic compound concentrations and flavor profile in a significantly reduced time frame while maintaining quality standards.
Solution Approach 2:
The patent uses specific microbial cultures and fermentation intermediaries to catalyze the aging process. These biological mediators facilitate the formation of aromatic compounds more rapidly than natural aging, thereby reducing the required aging period without compromising flavor development.
3Ease of operation
If strong heating is applied to soy sauce for cooking, then it achieves cooking functionality, but it causes heat deterioration and aroma loss
Solution Approach 1:
The patent modifies the aromatic composition parameters of soy sauce by enriching it with heat-stable aromatic compounds through controlled fermentation. This creates a buffer against aroma loss during heating, allowing the soy sauce to maintain its flavor profile even under strong heating conditions required for various cooking applications.
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 pasteurized soy sauce maintains flavor and aroma, improving taste and extending shelf life by stabilizing phenethyl acetate content, suitable for use as a seasoning and in various food preparations.
Implementation Method 1
a step of obtaining a soy sauce moromi soup by subjecting a soy sauce moromi obtainable by subjecting a soy sauce koji to lactic acid fermentation using a soy sauce lactic acid bacterium to a solid-liquid separation treatment
Implementation Method 2
a step of obtaining a phenethyl acetate-containing soy sauce by subjecting the pasteurized soy sauce moromi soup to yeast fermentation using a soy sauce yeast
Implementation Method 3
a step of obtaining a pasteurized soy sauce moromi soup by subjecting the soy sauce moromi soup to a pasteurization treatment or an enzyme inactivation treatment
Data Source
AI summary
An object of the invention is to provide a soy sauce which can be manufactured by a brewing process and which does not easily deteriorate by heating and has an excellent aroma-maintaining property and an excellent shelf life while having a flavor inherent in a soy sauce. The object is achieved by a pasteurized soy sauce containing 30 ppb or more of phenethyl acetate, a pasteurized soy sauce which contains 30 ppb or more of phenethyl acetate and in which the decrease rate of the phenethyl acetate after aging at 25° C. for one week is 5% or less, brewed pasteurized soy sauces thereof and the like.