Debittered Chickpea Protein Concentrate for Meat-Like Texture
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Solution Overview
Problem
Existing meat substitutes based on soy protein face issues with allergenicity, genetically modified concerns, residual herbicides, and health hazards, failing to meet consumer preferences for taste and texture, necessitating a need for alternative vegetarian products with high nutritional value and improved flavors and textures.
Innovation Solution
A method for manufacturing a debittered chickpea protein concentrate involving acidification with fumaric acid to pH 4.5 followed by alkaline extraction, resulting in a protein content of at least 70% by weight, which is palatable and suitable for food products mimicking meat and cheese.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soy protein is used as the primary protein source in vegetarian foods, then high protein nutritional value is achieved, but allergenicity issues, genetically modified concerns, residual herbicides, and health hazards occur
Solution Approach 1:
The patent extracts the harmful aspects (allergens, GMOs, herbicide residues) by completely replacing soy protein with chickpea protein, thereby eliminating the harmful factors while maintaining high protein nutritional value in vegetarian food products
Solution Approach 2:
The patent changes the protein source parameter from soy-based to chickpea-based, fundamentally altering the compositional parameters to eliminate allergenicity and health concerns while preserving nutritional benefits
2Adaptability or versatility
If conventional meat substitutes are produced, then vegetarian food alternatives are provided, but sensory quality (bite, taste, juiciness) scores are low compared to meat
Solution Approach 1:
The patent applies parameter changes through a multi-step processing method (acidification to pH 4.5, enzymatic treatment with protease, alkalization to pH 10-11, and controlled precipitation) to transform chickpea protein into a form that mimics meat texture, taste, and juiciness, thereby improving sensory quality while maintaining vegetarian composition
Solution Approach 2:
The patent employs preliminary actions by pre-treating chickpea flour with acidification and enzymatic digestion before final product formation, which prepares the protein structure in advance to achieve meat-like sensory properties in the final product
3Quantity of substance
If chickpea protein concentrate is produced using conventional methods, then protein extraction is achieved, but bitter taste characterizes the preparations
Solution Approach 1:
The patent uses parameter changes by controlling pH transitions (acidification to pH 4.5, then alkalization to pH 10-11) and enzymatic treatment to selectively extract proteins while leaving bitter-tasting compounds behind, achieving high protein content with palatable taste
Solution Approach 2:
The patent extracts only the desirable protein fraction while leaving the bitter-tasting compounds in the residue, achieving separation of functional protein from sensory-defecting substances through controlled precipitation and filtration
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 method produces a high-quality chickpea protein concentrate with reduced bitterness, suitable for various food applications, providing textures and structures similar to animal meat, addressing the limitations of soy-based alternatives.
Implementation Method 1
debittering the flour under acidification to about pH 4.5 by mixing the chickpea flour with fumaric acid
Implementation Method 2
extracting the proteins from the product of step (ii) under alkaline conditions
Implementation Method 3
The proteins are extracted by adding an alkaline solution to a pH of about 10 to 11... The proteins are then precipitated
Data Source
Figure 1
AI summary
The present invention provides debittered chickpea based protein concentrates, methods of manufacturing thereof and food products comprising the protein concentrates.