Yeast Extract Color Developer for Anthocyanin Pigments
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Solution Overview
Problem
Existing methods fail to restore the vibrant color of anthocyanin pigment in processed foods without adding coloring agents, and often impart unwanted flavors, particularly umami, which affects the commercial value and consumer safety of food products.
Innovation Solution
A yeast extract with a specific composition containing 5 wt% or more of peptides, 5 wt% or more of RNA, and 4 wt% or less of free amino acids, along with 15 wt% or more of dietary fiber, is added to anthocyanin pigment or food products to develop a vibrant color without altering the pH or imparting foreign flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If conventional yeast extract is used to develop anthocyanin pigment color, then color improvement effect is achieved, but umami flavor is imparted to food
Solution Approach 1:
The patent applies parameter changes by precisely controlling the compositional parameters of yeast extract: peptide content (5-40%), RNA content (5-40%), free amino acid content (0.1-3%), and nucleotide content (0.1-2%). By adjusting these parameters within specific ranges, the invention achieves vibrant color development while minimizing umami flavor generation, resolving the contradiction between color improvement and flavor control
Solution Approach 2:
The invention applies local quality by creating a yeast extract with non-uniform compositional distribution - specifically enriching peptides and RNA while limiting free amino acids and nucleotides. This localized compositional optimization allows different regions of the yeast extract to serve different functions: peptides and RNA for color development, while suppressed free amino acids and nucleotides prevent excessive umami flavor
2Illumination intensity
If coloring agents are added to processed foods to restore vibrant color, then color vibrancy is improved, but safety and naturalness are compromised
Solution Approach 1:
The patent applies this principle by using yeast extract, a natural and safe food-grade substance, as a temporary color developer that works during the product's shelf life without requiring synthetic coloring agents. The yeast extract provides natural color enhancement that degrades safely over time, eliminating the need for potentially harmful synthetic dyes
Solution Approach 2:
The invention uses yeast extract as an intermediary substance that mediates between the anthocyanin pigment and the food matrix. The yeast extract components (peptides, RNA) interact with anthocyanin to stabilize and enhance its color expression, acting as a natural bridge that avoids direct use of synthetic coloring agents
3Stability of the object's composition
If anthocyanin pigment is extracted and refined for use in processed foods, then color stability over time is improved, but the ability to recapture original vibrant color is lost
Solution Approach 1:
The patent applies preliminary action by adding yeast extract to the processed food containing anthocyanin pigment before final product completion. The yeast extract pre-treats the anthocyanin pigment, enhancing its color expression capabilities and preparing it to display vibrant colors under subsequent storage and processing conditions, thus recapturing the original vibrant appearance
Data Source
AI summary
[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt% or more of a peptide, 5 wt% or more of RNA, 4 wt% or less of free amino acid, and preferably further containing 15 wt% or more of dietary fiber.