Lactase Protein Preparation as Binder for Plant-Based Meat
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Solution Overview
Problem
Current meat alternatives based on plant proteins face challenges in achieving appealing and palatable textures, appearances, and flavors similar to animal-derived products, and require non-allergenic and vegan binders to comply with food label requirements.
Innovation Solution
A method using a lactase protein preparation as a binder in non-animal protein food products and cultured meat products, which provides binding properties by gelling when heated, potentially replacing conventional binders like methylcellulose or egg white protein.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional binders like methylcellulose or egg white protein are used, then binding properties are achieved, but allergenicity or non-vegan status occurs
Solution Approach 1:
The invention changes the chemical composition parameter of the binder by using lactase protein instead of conventional binders like methylcellulose or egg white protein. This substitution maintains the binding function while eliminating allergenic properties and achieving vegan compliance, directly resolving the contradiction between reliable binding and harmful allergenic factors
Solution Approach 2:
The invention employs a readily available enzyme preparation (lactase) that can be used as a functional substitute for specialized binders. Lactase protein preparation serves as a temporary but effective binding agent during processing, providing the needed binding properties without introducing allergens or animal products
2Object-affected harmful factors
If alternative protein sources like pea protein are used, then consumer demands for non-allergenic products are met, but processability and texturization quality deteriorate
Solution Approach 1:
The lactase protein preparation acts as an intermediary substance that facilitates the processing of alternative proteins like pea protein. It mediates between the alternative protein source and the final product requirements, enabling proper texturization and binding without compromising the non-allergenic nature of the alternative protein
Solution Approach 2:
The invention creates a composite system combining alternative proteins (pea, soy-free sources) with lactase protein preparation. This composite material approach allows the alternative protein to maintain its non-allergenic properties while the lactase component provides the necessary binding and texturization functions that alternative proteins alone cannot achieve
3Object-affected harmful factors
If alternative protein sources like pea protein are used, then non-allergenic products are achieved, but texture and appearance quality deteriorate
Solution Approach 1:
The invention changes the physical and chemical parameters of the alternative protein system by introducing lactase protein preparation. This substitution transforms the texture and binding characteristics of pea protein and other alternative proteins, enabling them to achieve meat-like texture and appearance while maintaining their non-allergenic properties
Solution Approach 2:
The lactase protein preparation is applied specifically to address the texturization needs of alternative proteins. It provides localized functional improvement in the binding and texturing areas without altering the fundamental non-allergenic nature of the alternative protein source, allowing different parts of the product to have optimized properties
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 lactase protein preparation effectively enhances the texture and binding properties of plant-based food products, allowing for reduced use or elimination of allergenic and non-vegan binders, resulting in more appealing and palatable meat alternatives.
Implementation Method 1
provides binding properties by gelling when heated
Data Source
AI summary
The present disclosure relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a lactase protein preparation to an ingredient used in the preparation of said food product and processing the obtained lactase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.