Crosslinked Plant Protein Composition for Meat-Like Taste and Texture
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Solution Overview
Problem
Existing meat substitutes lack the taste and texture of real meat, failing to provide a satisfactory alternative in terms of flavor and mouthfeel.
Innovation Solution
A meat-like plant protein composition is created by crosslinking a plant protein-derived peptide using a crosslinking enzyme, combined with a heme protein and sugar, and optionally including a second plant protein, protein hydrolysate, amino acids, and other ingredients to enhance flavor and texture through a Maillard reaction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional plant protein products are used as meat substitutes, then the basic protein content is sufficient, but the taste and texture are inadequate compared to real meat
Solution Approach 1:
The patent applies parameter changes by modifying the molecular weight distribution of plant proteins through enzymatic hydrolysis to create peptides with specific size ranges (0.5-10 kDa). This parameter modification transforms the physical and chemical properties of plant proteins, enabling them to form gel networks that replicate meat's texture and retain moisture, thereby improving taste and texture quality while maintaining high protein content
Solution Approach 2:
The patent creates a composite material system by combining plant protein peptides with specific functional ingredients including heme protein (for meat-like flavor), sugar (for Maillard reaction), and various additives. This composite approach synergistically enhances the overall performance, where each component contributes specific functions that collectively achieve meat-like taste and texture
2Reliability
If plant proteins are hydrolyzed to improve texture, then the protein structure is modified, but the production process becomes more complex
Solution Approach 1:
The patent applies segmentation by dividing the plant protein into smaller peptide units through controlled enzymatic hydrolysis. This segmentation creates peptides with specific molecular weights that can form appropriate gel networks for meat-like texture, while the modular nature of peptide production allows for standardized processing steps that manage complexity
Solution Approach 2:
The patent applies preliminary action by pre-hydrolyzing plant proteins into peptides with predetermined molecular weight distributions before final product formulation. This preliminary processing step optimizes the protein structure in advance, ensuring that subsequent mixing and heating steps efficiently achieve the desired texture without requiring complex real-time adjustments
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 resulting composition achieves a meat-like flavor and texture, suitable for various food products, including hamburgers, meatballs, and grilled meats, providing a viable plant-based meat substitute.
Implementation Method 1
crosslinking the peptide to obtain a crosslinked peptide
Implementation Method 2
mixed and heated in advance, and then mixed with a second plant protein and a heme protein
Implementation Method 3
mixing the crosslinked peptide with a heme protein, sugar, and a second plant protein
Data Source
AI summary
A novel meat-like plant protein composition that can be used as fake meat (meat substitute) is developed. Provided is a plant protein composition, wherein the plant protein composition is prepared by hydrolyzing a first plant protein to prepare a peptide, crosslinking the peptide to obtain a crosslinked peptide, and mixing the crosslinked peptide with a heme protein, sugar, and a second plant protein. In addition, it is preferable that the plant protein composition is prepared by mixing and heating the crosslinked peptide and sugar in advance, and then mixing the resulting mixture with a second plant protein. Further, it is preferable that a protein hydrolysate is further mixed in the plant protein composition.