Roasted Red Meat Flavor Enhancer With Microwave-Assisted Drying
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Solution Overview
Problem
Conventional methods for producing solid roasted meat flavor enhancers result in compositions that are either sharp and pungent (spray drying) or not strong enough (vacuum oven drying), and the process is laborious, complex, and resource-intensive, lacking a desirable flavor profile and authenticity.
Innovation Solution
A flavor enhancer comprising 14 specific marker components in defined concentrations, prepared via a microwave-assisted reaction and drying process, resulting in a complex, subtle, and authentic roasted beef flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If spray drying is used to produce solid roasted meat flavor enhancers, then the production speed is fast, but the flavor becomes sharp and pungent
Solution Approach 1:
The patent changes the drying parameters by using vacuum oven drying at controlled temperatures (40-60°C) and extended time (16-24 hours) instead of spray drying, which transforms the flavor profile from sharp and pungent to complex and authentic while maintaining acceptable production efficiency
Solution Approach 2:
The patent creates a composite flavor enhancer containing 14 specific marker components in defined concentration ranges, combining multiple volatile and non-volatile compounds to achieve a complex, authentic roasted meat flavor that neither spray drying nor simple vacuum drying could produce alone
2Manufacturing precision
If vacuum oven drying is used to produce solid roasted meat flavor enhancers, then the flavor profile is improved, but the production process becomes laborious and time-consuming
Solution Approach 1:
The patent performs preliminary concentration of the reaction mixture to 20-40% solids content before vacuum drying, which reduces the drying time and energy requirements while maintaining the authentic flavor profile, thus improving production efficiency without sacrificing quality
3Device complexity
If conventional drying methods are used, then the process is simple, but the resource consumption is high
Solution Approach 1:
The patent uses vacuum oven drying at reduced pressures and controlled temperatures (40-60°C) which reduces energy consumption compared to conventional high-temperature drying, while the preliminary concentration step further reduces the energy and time required for the drying process
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 flavor enhancer provides a strong, concentrated, and authentic roasted meat flavor, reducing raw material usage and offering improved performance with enhanced flavor intensity and stability.
Implementation Method 1
said method involving concomitant reaction and drying of the material in a microwave
Implementation Method 2
concomitant reaction and drying of the material in a microwave
Implementation Method 3
Such flavors are typically obtained by a Maillard Reaction, which is a non-enzymatic browning reaction of reducing sugars and amino functionalities (including amino acids, amides, ammonium, and ammonia) in the presence of heat
Data Source
AI summary
The present disclosure relates to flavor enhancers for providing a roasted red meat flavor.