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1. Reproducing the “Umami” of Eggs
1.1 The Critical Element to Replace Eggs: "Richness/Depth of Taste"
One of the significant characteristics of eggs is their "richness of taste". Plant-based substitutes are often said to be "bland," largely because they lack this "richness". To replicate eggs by plant-based ingredients, it is crucial to reproduce this "richness" to a high level.
1.2 The True Nature of "Richness"
The essence of "richness" lies in the "complexity of flavor." Humans perceive depth and richness through the various taste elements that the tongue senses. Fermentation is one of the most prominent techniques that create flavor complexity. Fermentation, which involves breaking down food with proteins called enzymes, improves taste, enhances nutritional value, and extends shelf life. Wine, cheese, and essential Japanese foods like soy sauce and miso achieve their depth of flavor through proper fermentation.
1.3 Increasing Richness by 200% with Unique Enzyme Technology
The proteins used to break down food during fermentation are known as "enzymes." Umami United extracts complex flavors—richness—from plant-based ingredients using a proprietary enzyme technology method. Regarding the kikurage (wood ear mushrooms) used as raw material for Umami Egg, they have succeeded in enhancing the UMAMI by up to 200%.
2. Reproducing the Functionality of Eggs
In addition to the taste aspects of eggs, Umami United also reproduces other physical properties. This includes the characteristic texture, elasticity, and breaking sensation of typical egg-savory dishes like scrambled eggs and omelets, as well as the binding functions in bakings like pancakes, muffins, cookies, and also in cooking hamburger patties, among others.
Among these, particularly important functions such as "heat coagulation," "moisture retention," "shape retention," "binding (viscosity)," and "emulsification" are reproduced using Japan's unique ingredients like konjac and nigari, combined with Umami United's unique blending balance.
3. Upcycling for Sustainable Production
3.1 Agrivoltaic Systems
Recently, there has been an initiative to install solar panels on farmland, combining power generation with agricultural production, known as "agrivoltaic systems." Since kikurage prefers shade, it is well-suited to agrivoltaic systems and is also an important ingredient in Japanese cuisine, making it widely cultivated.
3.2 Issues and Opportunities in Food Waste
However, there is a problem with misshapen or undersized products that do not meet market standards, as they lose their commercial value and are either sold cheaply or discarded. With food waste becoming a social issue, effectively utilizing resources is something that food companies worldwide should address.
3.3 Umami United's Upcycling
Even misshapen or undersized kikurage that cannot be sold in the market contains abundant nutrients and excellent umami elements. For Umami United, which utilizes and decomposes ingredients regardless of size, these non-marketable kikurage are valuable raw materials. Focusing on these underutilized resources, Umami United collaborates with Sasaki Co., Ltd. to purchase and upcycle discarded kikurage, creating an environmentally friendly, UMAMI-rich egg substitute.
