Destarched Oat Texturization for Fibrous Plant-Based Foods
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Solution Overview
Problem
There is a need for plant-based food products, particularly meat substitutes, that possess desirable sensory and nutritional properties, while also being suitable for cooking, boiling, and frying, and there is a lack of effective high-value uses for the residual fraction from oat milk production.
Innovation Solution
A method involving the use of destarched oats in combination with other plant proteins or starch components, utilizing hydrothermal cooking or extrusion cooking to create texturized food products with a fibrous or crispy structure, utilizing the residual fraction from oat milk production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the residual fraction from oat milk production is used in traditional ways (animal feeds or energy), then the production process is simple and cost-effective, but the nutritional value and food quality are insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of the residual fraction through destarching (removing starch) and cooking processes. These parameter changes transform the low-value residual fraction into high-quality texturized food products with improved nutritional profile, resolving the contradiction between enhancing nutritional value and maintaining processing simplicity.
Solution Approach 2:
The patent creates composite materials by combining the residual fraction with other plant proteins and starch components in specific ratios. This composite approach enhances the nutritional value and functional properties of the final product while maintaining a relatively simple processing methodology, thus resolving the technical contradiction.
2Reliability
If plant-based meat substitutes are developed with desirable sensory and nutritional properties, then the product quality improves, but the suitability for cooking, boiling and frying becomes limited
Solution Approach 1:
The patent applies local quality by creating texturized food products with specific structural properties (fibrous or crispy textures) through controlled cooking processes. These local structural qualities enable the products to withstand various cooking methods while maintaining their sensory and nutritional properties, thus resolving the contradiction between product quality and cooking versatility.
Solution Approach 2:
The patent utilizes dynamics by employing flexible cooking processes (hydrothermal cooking or extrusion cooking) that can adapt to different cooking requirements. The cooking process parameters can be adjusted to achieve desired textural properties that suit various cooking methods, enhancing both product quality and cooking versatility simultaneously.
3Shape
If hydrothermal cooking or extrusion cooking is used to create texturized food products, then the fibrous or crispy structure is achieved, but the process complexity increases
Solution Approach 1:
The patent applies universality by demonstrating that both hydrothermal cooking and extrusion cooking can be used to achieve similar texturized structures from the same residual fraction. This multi-functionality approach allows the selection of the most suitable process based on available equipment, reducing the perceived complexity by providing multiple viable pathways to the same structural outcome.
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 texturized food products with improved fibrous or crispy structures, providing new high-value uses for the residual oat fraction and reducing carbohydrate content, while enhancing the sensory and nutritional qualities of the products.
Implementation Method 1
cooking the mixture by using hydrothermal cooking or extrusion cooking to form the texturized food product
Implementation Method 2
cooking the mixture by using hydrothermal cooking or extrusion cooking to form the texturized food product
Data Source
AI summary
According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.