Fermented Plant Material Meat Analogue Texture Control
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Solution Overview
Problem
Current meat analogues face challenges in achieving desirable texture and reducing stickiness, while also needing to avoid the use of preservatives and antibiotics, and must have health-promoting properties with minimal environmental impact.
Innovation Solution
A process involving fermented materials with a polymodal particle size distribution, adjusted moisture content, and the inclusion of lactic acid-producing bacteria to create a meat analogue with improved texture and nutritional benefits, eliminating the need for preservatives and antibiotics, and minimizing environmental impact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If fermented material is used to produce meat analogue, then health-promoting properties and nutritional effects are improved, but texture quality and stickiness control worsen
Solution Approach 1:
The patent applies parameter changes by controlling particle size distribution (polymodal distribution with specific D10, D50, D90 values) and moisture content (10-75% w/w) of the fermented material to achieve desired texture while maintaining health benefits. This resolves the contradiction by optimizing physical parameters rather than changing the fundamental fermented nature of the material.
Solution Approach 2:
The patent uses composite materials by combining fermented material with specific particle size distributions and moisture contents to create a dough material that achieves both health-promoting properties and acceptable texture. The composite structure allows simultaneous achievement of nutritional benefits and textural quality.
2Manufacturing precision
If fermented material with adjusted moisture content is used, then texture is improved, but preservative and antibiotic requirements worsen
Solution Approach 1:
The patent applies self-service by using lactic acid-producing bacteria during fermentation to naturally preserve the meat analogue without added preservatives or antibiotics. The fermentation process itself provides the preservation function, eliminating the need for harmful additives while maintaining texture quality through moisture control.
3Manufacturing precision
If polymodal particle size distribution is applied, then texture is enhanced, but production complexity increases
Solution Approach 1:
The patent applies segmentation by dividing the fermented material into different particle size fractions (polymodal distribution) to achieve superior texture. This segmentation is accomplished through standard classification equipment and does not require complex production processes, resolving the contradiction between texture enhancement and production simplicity.
4Reliability
If lactic acid producing bacteria are included, then health-promoting properties are improved, but off flavours may worsen
Solution Approach 1:
The patent applies parameter changes by controlling the moisture content (10-75% w/w) and particle size distribution of the fermented material to optimize texture while managing off-flavours. The fermentation parameters are controlled to produce health benefits while minimizing unwanted flavour development.
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 process results in a meat analogue with enhanced texture, health-promoting properties, and reduced environmental footprint, addressing the issues of stickiness and preservative use while promoting nutritional benefits.
Implementation Method 1
the edible product comprising a fermented material and at least one lactic acid producing bacteria
Data Source
AI summary
The present invention relates to the use of a fermented plant material; a fermented seaweed material or a combined fermented plant material and fermented seaweed material for the preparation of an edible product and adjusting the texture of an edible product.