Meat Analogue Texturization Using Thermostable Endopeptidase
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Solution Overview
Problem
Current methods for producing meat analogue products from non-animal proteins face challenges in achieving acceptable textural and functional properties without using non-natural ingredients like methylcellulose, which consumers perceive as undesirable.
Innovation Solution
Incorporating a thermostable endopeptidase into the texturization process of non-animal proteins during extrusion or shear cell technology to enhance adhesiveness and water holding capacity, thereby reducing or eliminating the need for methylcellulose.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If extrusion is used to texturize non-animal protein, then a fibrous meat-like structure is obtained, but the textural and functional properties are not acceptable without adding non-natural ingredients like methylcellulose
Solution Approach 1:
The patent applies parameter changes by optimizing extrusion process parameters (temperature, pressure, moisture content) and protein source characteristics to achieve acceptable textural and functional properties without additives. The method specifies controlling extrusion temperature between 50-150°C, moisture content between 40-80%, and using specific protein sources like soy protein isolate or pea protein concentrate with defined protein content ranges.
Solution Approach 2:
The patent introduces a proteolytic enzyme as an intermediary substance that facilitates protein degradation and texturization during extrusion. The enzyme acts as a mediator between the mechanical extrusion process and the protein structure, enabling formation of fibrous meat-like structures with improved functional properties without requiring non-natural binding agents.
2Strength
If non-natural ingredients like methylcellulose are added to improve adhesiveness, then meat-like coherence is enhanced, but consumer acceptance decreases due to perception of non-natural ingredients
Solution Approach 1:
The patent extracts and eliminates non-natural binding ingredients like methylcellulose from the formulation. Instead, it relies on naturally occurring protein properties and enzymatic action during extrusion to provide the necessary adhesiveness and coherence, achieving the same functional effect without the harmful factor of artificial additives.
Solution Approach 2:
The patent enables the protein matrix to self-bind through controlled proteolytic degradation and protein aggregation during extrusion. The proteolytic enzyme facilitates natural protein-protein interactions and fibrous structure formation, allowing the system to provide adhesiveness and coherence through its own components rather than requiring external non-natural binders.
3Reliability
If proteolytic enzyme is added during extrusion, then adhesiveness and water holding capacity are improved, but the complexity of the extrusion process increases
Solution Approach 1:
The patent applies preliminary action by pre-mixing the proteolytic enzyme with the protein source before extrusion or introducing it in the feeding zone of the extruder. This allows the enzyme to begin protein degradation and texturization preparation in advance, ensuring optimal enzyme-substrate interaction during extrusion without requiring complex in-line enzyme delivery systems.
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 results in meat analogue products with improved adhesiveness and juiciness, allowing for the reduction or elimination of methylcellulose and providing better consumer acceptance by using a more natural ingredient profile.
Implementation Method 1
adding a thermostable endopeptidase to at least part of the non-animal protein before or during step a)
Implementation Method 2
Extrusion is a thermo mechanical texturization process that causes the protein to unfold
Implementation Method 3
Extrusion is a thermo mechanical texturization process that causes the protein to unfold
Implementation Method 4
a cooling die allows the proteins to re-arrange and form new intermolecular covalent and non-covalent bonds
Data Source
AI summary
The present invention relates to a method for producing a meat analogue product which comprises texturizing a non-animal protein and adding a thermostable endopeptidase before or during the texturization process.