Encased Vegetable Jerky Composition for Meat-Like Texture
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Solution Overview
Problem
There is a gap in existing methods and compositions for producing plant-based snack sticks that resemble meat jerky in terms of taste, texture, and visual appearance, failing to meet consumer expectations for organoleptic properties.
Innovation Solution
A method involving hydrating texturized vegetable protein mixtures and gel forming vegetable protein isolates, mixing them with additional ingredients, extruding into a casing, and cooking and drying to create encased vegetable-based jerky, using a three-component protein mix of textured long and short fiber proteins and gel forming proteins, along with optional additives like psyllium husk and citric acid, to achieve similar organoleptic properties to meat jerky.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable based ingredients are used to produce meat-like products, then health benefits and environmental sustainability are improved, but taste, texture, and appearance similarity to meat is deteriorated
Solution Approach 1:
The patent uses a composite material system combining multiple vegetable protein sources (soy protein isolate, textured vegetable protein, pea protein) with specific functional ingredients (maltodextrin, starch, hydrocolloids) to create a multi-component formulation that simultaneously achieves meat-like organoleptic properties and maintains plant-based health benefits. The composite structure allows each ingredient to contribute specific functional properties while working synergistically.
Solution Approach 2:
The patent systematically optimizes formulation parameters including protein-to-carbohydrate ratios, moisture content (30-70%), fat content (5-20%), and specific ingredient concentrations to transform the organoleptic properties of vegetable proteins. By adjusting these parameters, the product achieves meat-like texture, color, and taste while remaining plant-based.
2Manufacturing precision
If texturized vegetable protein mixtures are used, then fibrous texture similar to meat is improved, but processing complexity and hydration requirements are increased
Solution Approach 1:
The patent performs preliminary texturization of vegetable proteins during ingredient preparation, pre-forming the fibrous structure before final product assembly. This preliminary action reduces subsequent processing complexity by establishing the desired texture framework early in the formulation process, eliminating the need for complex post-processing texturization equipment.
Solution Approach 2:
The patent uses binding agents and hydrocolloids as intermediary substances that facilitate the integration of texturized vegetable protein into the final product matrix. These intermediaries simplify processing by acting as bridges between the fibrous protein structure and other ingredients, reducing the need for complex mixing and binding steps.
3Strength
If gel forming vegetable protein isolate is added, then product coherence and structure are improved, but moisture content and shelf stability are deteriorated
Solution Approach 1:
The patent carefully controls the moisture content parameter by balancing the hydrophilic properties of gel-forming protein isolate with hydrophobic ingredients and drying processes. By adjusting moisture content to 30-70% and optimizing protein concentration, the patent achieves structural coherence while preventing excessive moisture that would compromise shelf stability.
Solution Approach 2:
The patent applies gel-forming protein isolate selectively in specific regions or concentrations within the product formulation, rather than uniformly throughout. This localized application provides structural support where needed while minimizing overall moisture content, thereby maintaining both coherence and shelf stability.
4Manufacturing precision
If casing is applied to encase the vegetable based mixture, then visual appearance similar to jerky is improved, but casing delamination and structural integrity are deteriorated
Solution Approach 1:
The patent uses binding agents and surface-active ingredients as intermediaries between the vegetable protein mixture and the casing. These intermediaries improve adhesion by creating strong interfacial bonding, preventing delamination while maintaining the visual appearance of encased jerky. The binding agents act as molecular bridges ensuring structural integrity.
Solution Approach 2:
The patent optimizes the surface properties and moisture content of the vegetable-based mixture to enhance casing adhesion. By adjusting parameters such as surface tension, protein concentration at the interface, and moisture gradient, the patent ensures the casing remains firmly attached during processing and storage, preventing delamination.
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 vegetable-based jerky that mimics the texture, taste, and appearance of traditional meat jerky, maintaining shelf stability and avoiding casing delamination, with compositions that are free of added vegetable oil.
Implementation Method 1
hydrating a texturized vegetable protein mixture to form a fibrous mass
Implementation Method 2
hydrating a gel forming vegetable protein isolate to form a protein gel
Implementation Method 3
cooking and drying the cased mass to form encased vegetable based jerky
Implementation Method 4
cooking and drying the cased mass to form encased vegetable based jerky
Data Source
AI summary
A method for making an encased vegetable based jerky includes the steps of: hydrating a texturized vegetable protein mixture to form a fibrous mass; hydrating a gel forming vegetable protein isolate to form a protein gel; mixing the protein gel with the fibrous mass to form a mixed mass; extruding the mixed mass into a casing to form a cased mass; and cooking and drying the cased mass to form encased vegetable based jerky. The encased vegetable based jerky includes: a three-component protein mix including a textured long fiber vegetable protein, a textured short fiber vegetable protein, and a gel forming vegetable protein isolate, the three-component protein mix forming a plurality of protein clusters dispersed in the meat analogue; psyllium husk; and a casing enclosing the three-component vegetable protein mix wherein the casing is substantially free of breaks or delaminated portions, wherein the encased vegetable based jerky is substantially free of added vegetable oil.