Segmented Flavorant Addition for Meat Analog Flavor Balance

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Solution Overview

Problem

Meat analog products often have unbalanced flavor profiles, either lacking upfront flavor or failing to maintain flavor impact after chewing, which necessitates a process for achieving a balanced and authentic meaty flavor.

Innovation Solution

A process involving the addition of at least one first flavorant during the hydration step of non-animal derived protein and at least one second flavorant during a further ingredient addition step, with the steps able to be performed in any order, to create a meat analog with both upfront and long-lasting flavor.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If flavorants are added in a single phase of meat analog production, then the process is simple, but the flavor profile is unbalanced (either poor upfront flavor or high upfront flavor lacking long-lasting impact)

Engineering Contradiction:

Improveflavor addition process simplicityVSAvoidflavor profile balance

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The flavor addition process is segmented into two distinct phases: a hydration phase where non-animal derived protein is rehydrated with water and a first flavorant, and a mixing phase where a second flavorant is added. This segmentation allows each flavorant to be added at an optimal time to achieve balanced flavor profile with both upfront and long-lasting impact

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The first flavorant is added during the hydration phase as a preliminary action, allowing it to be incorporated into the protein structure before final mixing. This preliminary flavor addition ensures upfront flavor impact while the second flavorant added later provides long-lasting flavor persistence

Inventive Principle:

Principle #10Preliminary action

2Device complexity

If only one flavorant is added to the hydration step, then the process is simple, but the flavor lacks both upfront impact and long-lasting presence

Engineering Contradiction:

Improveflavorant addition stepsVSAvoidflavor persistence

Core Design Contradiction:

Device complexityVSDuration of action of moving object

Solution Approach 1:

The flavor addition process continues across multiple phases rather than stopping at hydration. The first flavorant is added during hydration, then the second flavorant is added during the subsequent mixing phase, ensuring continuous flavor development that provides both upfront impact and long-lasting persistence

Inventive Principle:

Principle #20Continuity of useful action

3Ease of manufacture

If conventional single-phase flavor addition is used, then manufacturing is easier, but the flavor impact is insufficient after chewing

Engineering Contradiction:

Improveprocess simplicityVSAvoidflavor impact consistency

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The manufacturing process is segmented into distinct hydration and mixing phases with flavorants added at different stages. This segmentation ensures that flavorants are incorporated at optimal concentrations and times, providing reliable and consistent flavor impact throughout the product lifecycle including after chewing

Inventive Principle:

Principle #1Segmentation

Data Source

PatentUS20240407392A1Process for improving flavor of meat analogs

Publication Date: 2024.12.12 GIVAUDAN SA

AI summary

A process of preparing a meat analog having an improved upfront and long-lasting flavor, the process comprising the steps of: a) adding at least one first flavorant to a hydration step of non-animal derived protein, and b) adding at least one second flavorant to a further ingredient addition step, wherein steps a) and b) can be performed in any order.