Fermented Plant Protein Mixture for Texture and Off-Note Reduction
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Solution Overview
Problem
Current plant-based food products, particularly high-protein fermented products like plant-based yogurt alternatives, face challenges with off-notes and textural issues due to the use of pulse proteins, resulting in unpalatable and unappealing products.
Innovation Solution
A concentrated fermented plant-based composition is developed using a mixture of at least one vegetal protein concentrate and at least one vegetal protein isolate, specifically pulse protein concentrate and isolate, which is fermented with lactic acid bacteria to reduce protein off-notes and improve texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If pulse protein concentrate and isolate are used in fermented plant-based products, then protein content is improved, but off-notes and textural quality deteriorate
Solution Approach 1:
The patent combines pulse protein concentrate and pulse protein isolate in a fermented plant-based composition. The concentrate provides bulk protein content while the isolate contributes to improved texture and reduced off-notes through the fermentation process, achieving both high protein content and acceptable sensory quality
Solution Approach 2:
The fermentation process with lactic acid bacteria transforms the protein mixture, changing the chemical and physical parameters of the final product. This biochemical transformation reduces bitter off-notes and improves textural properties while maintaining high protein content
2Quantity of substance
If plant-based proteins are used in fermented products, then nutritional content is improved, but viscosity and texture become grainy
Solution Approach 1:
Lactic acid fermentation transforms the physical and chemical parameters of the plant-based protein mixture, resulting in a smooth, homogeneous texture with improved viscosity characteristics suitable for fermented food products
Solution Approach 2:
The composition uses a composite approach by combining pulse protein concentrate and isolate, creating a material with balanced nutritional content and improved textural properties through synergistic effects of the two protein sources
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 solution effectively minimizes vegetal protein off-notes and bitterness, while also reducing texture and viscosity issues, resulting in a product with improved organoleptic qualities and a smooth, shiny texture.
Implementation Method 1
fermenting the mixture with at least one lactic acid bacteria to obtain a fermented plant-based composition
Data Source
AI summary
The present invention relates to a process for the preparation of a fermented plant-based composition comprising the step of: a) providing a mixture comprising i) at least one vegetal protein isolate, ii) at least one vegetal protein concentrate, and b) fermenting the mixture with at least one lactic acid bacteria to obtain a fermented plant-based composition.