Saccharified Rice Solution with Lees for Umami Flavor
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Solution Overview
Problem
Conventional saccharified rice solutions prepared using Aspergillus oryzae koji or Aspergillus kawachii koji are overly sweet, which is undesirable for consumers who prefer less sweet flavors. Additionally, these solutions lack the rich, umami flavors that consumers increasingly seek.
Innovation Solution
A saccharified rice solution is prepared by adding Aspergillus oryzae koji, Aspergillus kawachii koji, and lees to rice flour or rice, followed by hydrolysis. This process reduces sweetness and enhances umami and other rich flavors by increasing the content of glutamic acid and aspartic acid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional saccharified rice solution is prepared using Aspergillus oryzae koji or Aspergillus kawachii koji, then sweetness increases, but consumer appeal decreases due to overly sweet flavor
Solution Approach 1:
The patent changes the chemical composition parameters of the saccharified rice solution by adding lees, which increases amino acid content (particularly glutamic acid and aspartic acid) and alters the sweetness profile. This parameter change transforms the flavor balance from overly sweet to a more complex umami-rich profile that appeals to consumers
Solution Approach 2:
The patent creates a composite saccharified rice solution by combining traditional koji (Aspergillus oryzae or Aspergillus kawachii) with lees. This composite material approach integrates the saccharification capability of koji with the umami-enhancing properties of lees, resulting in a balanced flavor profile that reduces excessive sweetness while enhancing overall consumer appeal
2Ease of manufacture
If conventional saccharified rice solution is prepared using Aspergillus oryzae koji or Aspergillus kawachii koji, then production process is simple, but flavor complexity and umami content are insufficient
Solution Approach 1:
The patent merges the saccharified rice solution with lees to create a composite product. This combination integrates the simple production process of traditional koji-based saccharification with the umami-rich properties of lees, achieving enhanced flavor complexity without significantly complicating the manufacturing process
Solution Approach 2:
By introducing lees into the saccharification process, the patent changes the chemical parameters of the final product, specifically increasing amino acid content and umami flavor. This parameter enhancement is achieved through a straightforward addition to the existing simple production 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 resulting saccharified rice solution has reduced sweetness and improved umami and overall flavor profile, making it more appealing to consumers who prefer less sweet and more complex flavors. This solution is used to produce bread with enhanced sensory characteristics.
Implementation Method 1
a saccharified rice solution prepared by adding Aspergillus oryzae koji, Aspergillus kawachii koji and lees to rice flour or rice, followed by hydrolysis
Data Source
AI summary
The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.