Fermented Pulse Protein Product with Reduced Anti-Nutritional Factors
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Solution Overview
Problem
Current methods for processing protein-rich crops like soya beans result in products with reduced nutritional value due to anti-nutritional factors, unpleasant flavor, and high production costs, failing to provide both nutritional optimization and attractive flavor.
Innovation Solution
A fermented protein product derived from yeast and proteinaceous pulse parts, with specific fermentation processes that reduce anti-nutritional factors and enhance flavor components, achieving a protein content of 25-80% by weight with yeast contributing 1-35% and pulse parts 65-99%, and glyceride content up to 30%, while forming attractive flavor compounds like 3-hydroxy-2-butanone and ethyl decanoate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heating process is used to reduce trypsin inhibitors, then nutritional value is improved, but protein quality deteriorates
Solution Approach 1:
The patent changes the fundamental parameter of processing method from thermal treatment to fermentation. By using microbial enzymes during fermentation, trypsin inhibitors are degraded without exposing protein to high temperatures, thus maintaining protein quality while improving nutritional value through inhibitor reduction.
Solution Approach 2:
The patent replaces the mechanical/thermal system (heating) with a biochemical system (fermentation). Microbial enzymes naturally present during fermentation process degrade trypsin inhibitors through biochemical reactions, substituting the need for thermal processing and preserving protein integrity.
2Object-affected harmful factors
If water-alcohol mixtures or heating is used to inactivate antigens, then allergic reactions are reduced, but water and fat binding ability deteriorates
Solution Approach 1:
The patent changes the processing parameter from harsh chemical/thermal treatment to controlled fermentation conditions. The fermentation process inactivates antigens through microbial action and pH changes without denaturing proteins excessively, thereby preserving functional properties like water and fat binding ability while reducing allergenicity.
Solution Approach 2:
The patent introduces microorganisms as intermediaries to inactivate antigens. These microbes produce enzymes and metabolic byproducts that neutralize antigens without directly exposing the protein to denaturing conditions, thus maintaining functional properties while achieving safety.
3Object-affected harmful factors
If extraction with water or enzyme degradation is used to reduce α-1,6-galactosides, then flatulence is reduced, but production cost increases
Solution Approach 1:
The patent employs self-service by utilizing microorganisms naturally present in the fermentation process to degrade α-1,6-galactosides. The same microbial community that ferments the substrate also produces enzymes that break down flatulence-causing carbohydrates, eliminating the need for separate expensive extraction or enzymatic treatment steps.
Solution Approach 2:
The patent merges the carbohydrate fermentation process with the degradation of flatulence-producing substances. Both functions are achieved simultaneously through the same fermentation process, combining multiple beneficial effects into a single operation and reducing overall production costs.
4Ease of operation
If heat treatment or water-alcohol extraction is used to improve flavor, then palatability is enhanced, but nutritional quality deteriorates
Solution Approach 1:
The patent changes the processing parameter from thermal/chemical treatment to fermentation. The fermentation process modifies flavor through microbial metabolism and production of volatile compounds, achieving palatability enhancement without the nutritional degradation associated with heat treatment or chemical extraction.
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 product exhibits significantly reduced anti-nutritional factors, improved digestibility, and an attractive flavor, with a standard ileal digestibility of at least 90% and enhanced water and lipid binding capacities, making it suitable for human and animal consumption.
Implementation Method 1
subjecting the soya bean meal to the action of yeast to convert the carbohydrates into alcohol and carbon dioxide
Implementation Method 2
treating with water-alcohol mixtures and/or by a heating process
Implementation Method 3
The content of the trypsin inhibitors can be reduced by a heating process
Implementation Method 4
The denaturation of the proteins caused by these treatments
Implementation Method 5
degradation by the action of specific enzymes
Data Source
AI summary
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.