Fermented Plant Patty Composition for Meat-Like Texture
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Solution Overview
Problem
Meat-like foods using grain raw materials, such as soybeans, lack juiciness and elasticity, and often have a dry, brittle texture, making them unsuitable as substitutes for livestock meat.
Innovation Solution
A food composition is developed with a fermented product of plant material, specifically a koji mold fermentation, having a breaking stress of 1.00 N/m² or more when formed into a patty shape, and containing a specific particle size distribution and composition of fermented product, water, and plant-based protein.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a meat-like food uses grain raw materials such as soybeans, then it contains less saturated fatty acids and has lower energy than meat, but it lacks juiciness and elasticity and has a dry, brittle texture
Solution Approach 1:
The patent applies parameter changes by controlling the breaking stress of the fermented plant material to be within a specific range (0.5-2.0 N/mm²) and adjusting the particle size distribution (5-50 μm), thereby transforming the texture properties of the food composition to achieve meat-like elasticity and juiciness while maintaining low saturated fatty acid content
Solution Approach 2:
The patent uses composite materials by combining fermented plant material with specific particle size distribution, water, and plant-based protein in controlled proportions, creating a composite food composition that exhibits both the nutritional benefits of plant-based materials and the desirable texture characteristics of meat-like foods
2Quantity of substance
If a meat-like food contains grain raw material rich in dietary fibers such as soy pulp, then it provides nutritional benefits, but it becomes dry, brittle, and crumbles easily
Solution Approach 1:
The patent applies parameter changes by controlling the breaking stress of the fermented plant material to be within a specific range (0.5-2.0 N/mm²) and adjusting the particle size distribution (5-50 μm), thereby transforming the texture properties of the food composition to achieve meat-like elasticity and juiciness while maintaining low saturated fatty acid content
Solution Approach 2:
The patent uses water and plant-based protein as intermediary substances that bind the fermented plant material particles together, preventing the dry and brittle characteristics while preserving the dietary fiber content and nutritional benefits
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 composition achieves a livestock meat-like fibrous texture, resembling the texture of livestock meat, and is not easily dissolved during eating, providing a suitable substitute.
Implementation Method 1
a fermented product of a plant material, in which a breaking stress at a time point when a breaking strain rate is 50% is 1.00 N/m2 koji mold
Data Source
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AI summary
A food composition contains a fermented product of a plant material, and has a breaking stress of 1.00 N/m2 or more at a time point when a breaking strain rate is 50% in a state of being formed into a patty shape.