Aqueous Acid Washing of Extruded Vegetable Protein for Higher Concentration
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Solution Overview
Problem
There is a demand for meat analogs with higher protein concentration and a more simplified manufacturing process, as existing methods do not effectively increase protein content in extruded vegetable protein products.
Innovation Solution
A method involving a washing step for extruded vegetable protein material at room temperature to 85°C with a washing agent in a ratio of 4:1 to 40:1, followed by drying, to produce a treated vegetable protein product with improved attributes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional extraction method with ethanol-water is used, then soluble sugars are removed, but protein concentration is not sufficiently increased and manufacturing process remains complex
Solution Approach 1:
The patent applies extraction principle by washing extruded vegetable protein material with aqueous acid solutions to remove non-protein components (soluble sugars, metal ions, and other impurities). This extraction process selectively removes unwanted substances while retaining protein, thereby increasing protein concentration without requiring complex ethanol-water extraction systems
Solution Approach 2:
The patent changes the chemical parameters of the washing solution by using aqueous acid solutions with specific pH ranges (pH 2-6) and temperature conditions (room temperature to 85°C). These parameter changes enable effective removal of non-protein components while maintaining protein integrity, achieving high protein concentration through simplified process conditions rather than complex manufacturing steps
2Quantity of substance
If washing step is added to increase protein content, then protein concentration improves, but manufacturing time and process complexity increase
Solution Approach 1:
The washing step with aqueous acid solutions is performed as a preliminary treatment before extrusion or as a post-extrusion treatment. This preliminary action removes non-protein components in advance, allowing the extrusion process to work with pre-concentrated protein material, thereby reducing overall manufacturing time while achieving high protein content
Solution Approach 2:
Aqueous acid solutions serve as intermediary washing agents that facilitate the removal of non-protein components. These intermediaries (acid solutions with pH 2-6) enable selective dissolution and removal of soluble sugars and metal ions without requiring complex multi-step purification systems, thus reducing manufacturing time while increasing protein concentration
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 treated vegetable protein product achieves an increased protein content and reduced metal ion content compared to unwashed extruded vegetable protein material, thereby enhancing the nutritional value and quality of meat analogs.
Implementation Method 1
washing the extruded vegetable protein material at a washing temperature of room temperature to 85° C. with a washing agent
Implementation Method 2
The treated vegetable protein product has one or more improved attributes compared to the extruded vegetable protein material. The one or more improved attributes are selected from the group consisting of an increased protein content, a reduced metal ion content
Implementation Method 3
drying the washed material at a drying temperature of 75° C. to 120° C. to obtain a treated vegetable protein product
Data Source
AI summary
The disclosure relates to a treated vegetable protein product and a method of making the same. The method comprises providing an extruded vegetable protein material and performing a washing step on the extruded vegetable protein material to generate the treated vegetable protein product. The treated vegetable protein product has one or more improved attributes compared to the extruded vegetable protein material. Further, the disclosure relates to a method of washing an extruded vegetable protein material to obtain a treated vegetable protein product.