Crosslinked Pulse Protein Meat Analog Texture
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Solution Overview
Problem
Plant-based meat analogs face challenges in replicating the texture and functionality of animal muscle proteins due to conformational and compositional differences, particularly lacking fat, which affects their textural and functional similarity to meat.
Innovation Solution
The development of plant-based meat analogs using pulse proteins crosslinked with protein crosslinking agents and structured vegetable oils loaded into water-soluble carriers to enhance protein stability, solubility, and fat-like properties, such as moisture content and oil release during cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant protein is used to replace animal muscle protein, then economic and health benefits are achieved, but textural and functional similarity to meat deteriorates
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of plant proteins through crosslinking. Specifically, transglutaminase crosslinking alters protein conformation, increases firmness, and improves water holding capacity, transforming the textural parameters of plant protein to better match meat characteristics while maintaining the health benefits of plant-based composition
Solution Approach 2:
The patent creates composite materials by combining plant proteins with crosslinking agents (transglutaminase) and various additives (starches, fats, flavorings). This composite approach allows the final product to exhibit meat-like texture and functionality while retaining plant protein as the primary ingredient, thus resolving the contradiction between health benefits and textural similarity
2Reliability
If plant-based compositions are made without animal fat, then health benefits are improved, but fatty mouthfeel and functionality deteriorate
Solution Approach 1:
The patent uses crosslinked plant proteins as an intermediary substance that can mimic the functional properties of animal fat. The crosslinked protein structure provides water holding capacity and lubrication similar to fat, creating a fatty mouthfeel without incorporating animal products, thus maintaining health benefits while improving sensory properties
Solution Approach 2:
The patent modifies the physical parameters of plant-based compositions through crosslinking, which increases firmness and improves water binding. These parameter changes allow the product to achieve meat-like texture and mouthfeel characteristics without relying on animal fat, resolving the contradiction between health benefits and sensory quality
3Quantity of substance
If pulse protein is used as the base ingredient, then protein content is improved, but solubility and stability deteriorate
Solution Approach 1:
The patent applies preliminary action by crosslinking the pulse proteins before final product formation. This pre-crosslinking treatment stabilizes the protein structure, improves water holding capacity, and enhances solubility characteristics, allowing the high protein content pulse proteins to function effectively in the final meat analog product
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 solution results in plant-based meat analogs with improved texture and functionality, mimicking the firmness and fatty mouthfeel of meat, while maintaining high protein content and reduced stickiness, as demonstrated by texture analysis and cooking behavior.
Implementation Method 1
at least one pulse protein that has been crosslinked using a protein crosslinking agent
Implementation Method 2
a vegetable oil loaded into a water-soluble carrier
Data Source
AI summary
The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.