Plant-Based Milk Fermentation Using Lactic Strains to Cut Aldehyde Odor
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Solution Overview
Problem
Plant-based milk often contains aldehydes that cause unpleasant odors, which are difficult to reduce using existing methods, especially in fermented beverages.
Innovation Solution
A method involving the use of specific lactic acid bacterial strains, such as Lactobacillus fermentum CP1299, Lactobacillus fermentum CP3024, Lactobacillus reuteri CP3017, and Lactobacillus reuteri CP3019, to ferment plant-based milk, reducing aldehyde content and improving flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If plant-based milk is prepared by size reduction and liquefaction of plant material, then the product contains aldehydes as flavor components, but these aldehydes cause unpleasant odors due to unfavorable plant odors
Solution Approach 1:
The patent applies this principle by using specific lactic acid bacteria (Lactobacillus fermentum CP1299, Lactobacillus fermentum CP3024, Lactobacillus reuteri CP3017, and Lactobacillus reuteri CP3019) to convert the harmful aldehydes into beneficial alcohols through fermentation. The bacteria metabolize the aldehyde compounds that cause unpleasant plant odors and transform them into alcohol compounds that contribute to desirable fermented-milk-like flavors, effectively turning the odor problem into a flavor enhancement opportunity
Solution Approach 2:
The patent applies this principle by changing the chemical composition parameters of the plant-based milk through controlled fermentation. The specific lactic acid bacteria strains modify the aldehyde content and generate alcohol byproducts, thereby changing the flavor profile parameters from unfavorable plant odors to desirable fermented-milk-like flavors with balanced sweetness and sourness
2Quantity of substance
If existing methods use Lactobacillus sakei for lactic acid fermentation, then diacetyl and hexanal amounts are reduced, but the plant odor issue remains insufficiently addressed
Solution Approach 1:
The patent applies this principle by introducing specific lactic acid bacteria strains as intermediary agents that facilitate the conversion of aldehydes to alcohols. These bacteria act as biological mediators between the plant-based milk substrate and the desired flavor outcome, enabling the transformation of harmful aldehyde compounds into beneficial alcohol compounds that achieve the target fermented-milk-like flavor profile
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 effectively reduces aldehyde levels, resulting in a plant-based milk-fermented liquid with reduced plant odor, improved taste, and a balanced sweetness and sourness.
Implementation Method 1
bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain
Implementation Method 2
to cause reduction of the medium-chain aldehydes to alcohols
Data Source
AI summary
Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.