Plant-Based Fish Substitute Using Jackfruit and Salsify Fibrous Structure
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Solution Overview
Problem
Existing meat and fish meat substitute products rely on vegetable protein texturates, which may not appeal to vegetarians or vegans, and lack a natural texture similar to meat or fish.
Innovation Solution
A food product using jackfruit, hypocotyl tuber, and root of Eurosiden II, along with vegetable cabbage and kidney beans, to create a fibrous structure similar to fish or poultry meat, without protein texturates, and optionally including protein concentrate, oil, thickeners, and salt, which is then mixed, portioned, breaded, and pre-fried for a texture and consistency similar to fish or poultry.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If vegetable protein texturates are used to create meat and fish substitutes, then a structured product can be obtained, but the product lacks natural texture similar to meat or fish and may not appeal to vegetarians or vegans
Solution Approach 1:
The patent changes the material parameters by substituting conventional vegetable protein texturates with alternative plant-based materials (jackfruit, hypocotyl tuber, root of Eurosiden II) that naturally possess fibrous structures. This parameter change allows the product to achieve both structural integrity and natural texture similarity to meat or fish without relying on processed protein isolates
Solution Approach 2:
The patent employs composite materials by combining multiple plant-based ingredients (jackfruit for fibrous texture, hypocotyl tuber/root for lamellar structure, vegetable cabbage, and garden beans) to create a synergistic product that replicates the complex texture and mouthfeel of animal meat or fish through the integration of different natural structures
2Shape
If protein texturates are used to achieve desired texture, then structure can be formed, but the product becomes less appealing to vegetarians and vegans due to processing
Solution Approach 1:
The patent extracts and eliminates processed vegetable protein texturates from the formulation, replacing them with whole or minimally processed plant materials that naturally occur in fibrous forms. This extraction of the controversial ingredient while retaining the desired fibrous structure through alternative natural sources makes the product more acceptable to vegetarians and vegans who prefer less processed ingredients
3Reliability
If the product is left raw to maintain texture, then sensory experience is improved, but shelf life is reduced
Solution Approach 1:
The patent applies preliminary cooking or heat treatment to the plant-based composite product before final packaging and storage. This preliminary thermal processing preserves the fibrous texture and structural integrity while simultaneously extending shelf life by reducing microbial load and preventing spoilage, allowing the product to maintain both quality and longevity
Data Source
AI summary
The invention relates to a food product and its manufacture. Numerous meat and fish substitutes are known in the prior art. Vegetable protein texturate is typically used to achieve a fibrous structure. The object of the invention is to provide a food product with a structure similar to meat or fish. This object is achieved by a food component, in particular a fish substitute, made from and/or containing: jackfruit, hypocotyl tuber and/or root of a Eurosid II, in particular a campanulide, especially black salsify, parsley root, and/or white beet. This allows, in particular, the creation of a structure or texture similar to fish and/or a mouthfeel similar to fish.