Field Bean Intermediate Food Product for Clean Label Texturizing
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Solution Overview
Problem
Current intermediate food products (IFPs) in the food industry are often ultra-processed, energy-consuming, derived from imported materials, and contain multiple ingredients, which raises health, environmental, and ecological concerns, and do not meet the demand for 'clean label' formulations, while existing vegetable-based alternatives for texturizing agents lack gelling and emulsifying properties or have undesirable tastes and nutritional limitations.
Innovation Solution
A method involving dehulled and rehydrated field beans, mixed with water and heated to create a liquid or gel form, which serves as a 100% vegetable texturizing agent with gelling and emulsifying properties, reducing the need for multiple ingredients and processing steps, and utilizing field beans that are widely cultivated to minimize environmental impact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional IFPs are used to provide texturizing, gelling and emulsifying properties, then functional performance is achieved, but the number of ingredients increases and clean label formulation is compromised
Solution Approach 1:
The patent applies multi-functionality by creating a single vegetable-based ingredient (field bean-derived IFP) that simultaneously provides texturizing, gelling, and emulsifying properties. This replaces the need for multiple separate functional ingredients, thereby reducing the total number of ingredients while maintaining versatile functional performance in food formulations.
Solution Approach 2:
The patent merges multiple functional properties (texturizing, gelling, and emulsifying capabilities) into a single integrated ingredient derived from field beans. This consolidation eliminates the need to combine multiple separate additives, achieving clean label formulation with fewer ingredients while preserving all required functional characteristics.
2Reliability
If multiple processings are applied to IFPs to ensure safety and functionality, then bacteriological safety and functional properties are improved, but energy consumption increases and manufacturing complexity increases
Solution Approach 1:
The patent applies preliminary action by implementing a specific heat treatment process during the IFP manufacturing that simultaneously achieves bacteriological safety and functional property development. This integrated approach eliminates the need for separate subsequent treatments, reducing manufacturing complexity while ensuring safety and functionality are achieved in one step.
Solution Approach 2:
The patent utilizes parameter changes by optimizing heat treatment conditions (temperature, time, pH) during IFP production to simultaneously achieve bacteriological safety and desired functional properties. This controlled parameter adjustment allows one-step processing that meets both safety requirements and functional specifications, reducing the need for multiple sequential processing stages.
3Stability of the object's composition
If imported raw materials are used for IFP production, then availability and consistency are improved, but environmental impact increases and ecological sustainability deteriorates
Solution Approach 1:
The patent applies self-service by utilizing field beans that can be locally sourced and cultivated in various regions, eliminating dependence on imports. This approach maintains ingredient availability and compositional consistency through standardized production protocols while simultaneously reducing environmental impact associated with international transportation and supporting local agriculture.
Solution Approach 2:
The patent employs parameter changes by optimizing processing conditions to accommodate variations in raw material sources, ensuring consistent IFP composition whether using locally sourced or imported field beans. This flexibility allows substitution of local materials without compromising product consistency, thereby reducing environmental impact while maintaining quality standards.
4Adaptability or versatility
If chickpeas are used to produce aquafaba for mousse formation, then mousse capability is achieved, but bitterness and undesirable taste persist requiring sweeteners for masking
Solution Approach 1:
The patent applies extraction by isolating and removing the bitter compounds (lectins and saponins) from the field bean matrix during processing. This selective removal retains the desirable mousse-forming properties while eliminating the undesirable bitter taste, eliminating the need for sweeteners or flavor masking agents that would be required when using chickpea-based aquafaba.
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 a stable, easily mixable, and versatile IFP that can form mousses and emulsions with improved nutritional profile, reducing sugar and oil content in culinary preparations, and providing neutral taste without the need for excessive sweeteners or flavor masking, while promoting local sourcing and environmental sustainability.
Implementation Method 1
heated to a temperature of between 90° C. and 110° C. so as to obtain a liquid and/or gel
Implementation Method 2
obtain a liquid and/or gel
Implementation Method 3
field beans are dehulled, rehydrated and then, after draining, mixed with water and ground, and the mixture obtained is then heated
Data Source
AI summary
The present invention relates to a culinary method for preparing an intermediate food product or IFP having gelling and emulsifying properties and serving as a texturizing agent for making a final food product in the form of a gelatin, mousse or emulsion. The method includes a step of supplying field beans.