Yeast-Fermented Solanaceae Flavor Composition for Heat-Stable Enhancement
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Solution Overview
Problem
Existing methods for enhancing food flavors, particularly tomato-like, spicy, and matured flavors, are inadequate in achieving desired sensory effects, and there is a need for improved flavor enhancement techniques.
Innovation Solution
A yeast-fermented product of plants from the Solanaceae family, such as tomato, is used to produce a composition that includes 2-phenylethanol, ethyl acetate, and diacetyl, which are cultured in a medium containing phenylalanine and sodium chloride, to enhance flavors like tomato-like, spicy, and matured flavors in various foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If 2-phenylethanol alone is used to enhance flavor, then tomato-like flavor is improved, but spicy aroma enhancement is insufficient
Solution Approach 1:
The patent combines 2-phenylethanol with other aroma components (ethyl acetate, diacetyl, and additional aromatic substances) to create a synergistic flavor enhancement system. This merging of multiple aroma components allows simultaneous improvement of tomato-like flavor and spicy aroma, resolving the limitation of using 2-phenylethanol alone.
Solution Approach 2:
The invention uses a composite aroma system comprising multiple chemical compounds (2-phenylethanol, ethyl acetate, diacetyl, and other aromatic substances) that work together to produce enhanced flavor. This composite approach allows the formulation of a flavor agent that simultaneously delivers tomato-like and spicy aromatic effects.
2Productivity
If yeast fermentation is used to produce flavor components, then 2-phenylethanol is generated, but flavor enhancement stability under heat and storage is insufficient
Solution Approach 1:
The patent performs preliminary stabilization of the flavor components through controlled yeast fermentation under specific conditions (temperature, pH, fermentation time) before application to food products. This preliminary action ensures that the flavor components are pre-stabilized to maintain their effectiveness during subsequent heating and storage processes.
Solution Approach 2:
The invention optimizes fermentation parameters (temperature, pH, substrate concentration, fermentation duration) to produce flavor components with enhanced stability. By carefully controlling these parameters, the resulting flavor agent maintains its aromatic properties under heat and storage conditions while still being effective in food applications.
3Ease of manufacture
If multiple aroma components are added to enhance flavor, then flavor enhancement is improved, but formulation complexity increases
Solution Approach 1:
The patent develops a multi-functional flavor enhancement agent where a single formulation containing multiple aroma components (2-phenylethanol, ethyl acetate, diacetyl, and other aromatic substances) can simultaneously enhance various flavor characteristics (tomato-like flavor, spicy aroma, and overall food quality). This universal approach simplifies the formulation process compared to using separate agents for different flavor enhancements.
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 yeast-fermented product effectively improves tomato-like, spicy, and matured flavors in foods, maintaining flavor enhancement even after heating or storage, and can be used in a wide range of food products including tomato-containing, spice-containing, and dairy products.
Implementation Method 1
Yeasts such as Zygosaccharomyces rouxii and Saccharomyces cerevisiae have been reported to generate flavor components such as 2-phenylethanol
Data Source
AI summary
The present invention provides a technique for improving a flavor of food. This technique improves a flavor of food, using a yeast-fermented product of a plant belonging to the family Solanaceae, such as tomato.