Hydrocolloid Films for Plant-Based Meat Texture and Oil Retention

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Solution Overview

Problem

Current plant-based meat analogs face challenges in replicating the texture and appearance of whole muscle cuts of animal meat due to high production costs and the use of chemically modified ingredients like methylcellulose, which are undesirable for consumers seeking 'natural' options, and struggle to retain oils during cooking, leading to an unpleasant cooking experience.

Innovation Solution

The use of hydrocolloid films, particularly agar-based oleogels, creates a structural scaffold within plant-based meat analogs to mimic the texture and appearance of whole muscle tissue, while also acting as a barrier to prevent oil leakage during cooking, eliminating the need for methylcellulose and providing a natural, crispy sensation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Shape

If extrusion process is used to align plant proteins into fibrous structure, then texture and appearance resemble muscle tissue, but production cost increases and manufacturing time increases

Engineering Contradiction:

Improvefibrous structureVSAvoidmanufacturing speed

Core Design Contradiction:

ShapeVSProductivity

Solution Approach 1:

The patent changes the physical state and arrangement parameters of plant proteins by using hydrocolloid films to create gel structures that naturally form fibrous networks without requiring high-speed extrusion. The gelation process allows proteins to self-assemble into muscle-mimicking structures at lower costs and speeds.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the mechanical extrusion system with a chemical gelation system. Instead of using high-pressure mechanical forces to align proteins, the hydrocolloid films chemically gelate to create the fibrous structure, eliminating the need for expensive and time-consuming extrusion equipment.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Stability of the object's composition

If methylcellulose is used to contain oils in plant-based meat analogs, then oil leakage is prevented, but product appears less natural and consumer acceptance decreases

Engineering Contradiction:

Improveoil retentionVSAvoidconsumer perception

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The patent uses natural hydrocolloid films (agar, alginate, carrageenan) that can be easily removed or degraded during cooking, replacing the persistent chemical modifier methylcellulose. These natural films provide temporary oil containment during processing but don't remain as unwanted chemical additives in the final product.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The patent changes the chemical composition parameter by substituting methylcellulose with natural hydrocolloid films that have different gelation mechanisms. These films contain oils through physical entrapment in the gel network rather than chemical modification, maintaining product naturalness while ensuring oil retention.

Inventive Principle:

Principle #35Parameter changes

3Object-affected harmful factors

If vegetable oils are used instead of animal fat, then health and environmental benefits are achieved, but oils leak out during cooking due to lower liquefaction temperature

Engineering Contradiction:

Improvehealth and environmental impactVSAvoidoil stability during cooking

Core Design Contradiction:

Object-affected harmful factorsVSStability of the object's composition

Solution Approach 1:

The patent introduces hydrocolloid films as intermediary substances that trap and contain vegetable oils within their gel networks during cooking. These films act as a barrier that prevents oil leakage while allowing the health benefits of vegetable oils to be maintained, solving the stability issue without compromising the health advantage.

Inventive Principle:

Principle #24Intermediary (Mediator)

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

This approach allows for the creation of plant-based meat analogs that closely resemble whole muscle cuts in texture and appearance, retain sensory properties, and maintain structure during cooking, enhancing consumer acceptance by using natural ingredients and improving the cooking experience.

Implementation Method 1

hydrocolloid films, particularly agar-based oleogels, creates a structural scaffold within plant-based meat analogs to mimic the texture and appearance of whole muscle tissue

Methodology Applied

Scientific EffectGelation: Gel

Implementation Method 2

acting as a barrier to prevent oil leakage during cooking

Methodology Applied

Scientific EffectPhysical containment: Physical Containment

Implementation Method 3

dehydrated or partially dehydrated matrix formed by a gelled hydrocolloid

Methodology Applied

Scientific EffectDehydration: Desiccation

Data Source

PatentUS11700866B2Food products resembling whole muscle meat and seafood

Publication Date: 2023.07.18 UMARO FOODS INC

AI summary

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.