Soy Meat Composition Reducing Beany Odor via Fatty Acid Modification
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Solution Overview
Problem
Soy products often have undesirable odors due to the formation of compounds like 2,4 decadienal, hexanal, and 1-octen-3-ol, which are difficult to remove and affect the organoleptic properties, leading to reduced consumer acceptance.
Innovation Solution
Developing a soybean meat composition with specific fatty acid profiles, such as greater than 10% linoleic acid and less than 20 μg of total 2,4 decadienal, hexanal, and hexanol per gram, along with optimized protein composition and processing methods to minimize odor production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soybeans are processed using conventional methods, then high quality proteins are obtained, but undesirable beany odor is generated due to formation of compounds like 2,4 decadienal, hexanal, and 1-octen-3-ol
Solution Approach 1:
The patent changes the chemical composition parameters of soybeans by reducing polyunsaturated fatty acid content (specifically linolenic acid) to below 3% and adjusting the ratio of saturated to unsaturated fatty acids. This parameter change prevents the formation of odor compounds like 2,4 decadienal and hexanal during processing, while maintaining high protein content and quality
Solution Approach 2:
The patent selectively removes polyunsaturated fatty acids (linolenic acid and linoleic acid) from the soybean composition through selective breeding and genetic modification. By extracting these specific fatty acid components that serve as precursors to odor compounds, the patent eliminates the source of beany odor while preserving protein content
2Reliability
If thermal degradation occurs during soybean processing, then proteins are denatured and functional properties are improved, but odor formation is enhanced due to accelerated decomposition of polyunsaturated fatty acids
Solution Approach 1:
The patent applies preliminary anti-action by genetically modifying soybeans to have reduced polyunsaturated fatty acid content before processing. This pre-prevents the substrate available for thermal degradation into odor compounds, so that when thermal processing occurs to improve protein functionality, significantly fewer odor compounds are generated
3Quantity of substance
If free amino acids like arginine and asparagine are present in soybeans, then protein quality is enhanced, but formation of undesirable products like 2-pentyl pyridine, acrylamide, and mutagens increases during high temperature processing
Solution Approach 1:
The patent changes the amino acid profile parameters by reducing free arginine to below 2000 μg/g and free asparagine to below 400 μg/g through selective breeding. This parameter change reduces the formation of harmful processing products like 2-pentyl pyridine, acrylamide, and mutagens during high temperature processing, while maintaining overall protein quality through balanced amino acid composition
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
Results in soy products with improved taste, color, and mouthfeel, reducing odor intensity and enhancing overall organoleptic properties.
Implementation Method 1
The undesirable soybean odor is commonly described as 'beany.' Components that impart beany characteristic to soybeans include many volatile fatty acids, aliphatic carbonyls, amines, alcohols, aldehydes, and furans derived from the action of enzymes on various compounds found in soybeans and their further oxidation
Implementation Method 2
Components that impart beany characteristic to soybeans include many volatile fatty acids, aliphatic carbonyls, amines, alcohols, aldehydes, and furans derived from the action of enzymes on various compounds found in soybeans
Data Source
AI summary
The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.