Meat Structured Protein Products via Low-Temperature Phase Separation
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Solution Overview
Problem
Current methods for producing plant-based seafood analogs require specialized equipment and high energy inputs, and existing products often have lower protein concentrations and allergenic ingredients, failing to replicate the nutritional content and texture of real seafood.
Innovation Solution
A method involving phase separation of denatured plant protein and polysaccharides, such as pea protein and pectin, using mild conditions to form fibrous structures locked by crosslinking, without the need for extruders or shear cells, allowing for the incorporation of additives to enhance taste and nutrition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional extrusion or shear cell methods are used to produce plant-based seafood analogs, then fibrous structures can be formed, but specialized equipment and high energy inputs are required
Solution Approach 1:
The patent replaces complex mechanical extrusion or shear cell systems with a simple mixing and heating process. The fibrous structures are formed through phase separation during heating rather than through mechanical forcing, eliminating the need for specialized equipment while achieving the desired texture.
Solution Approach 2:
The patent utilizes temperature parameter changes to drive phase separation and fibrous structure formation. By heating the plant protein and polysaccharide mixture to specific temperatures (e.g., 80-95°C), the system naturally separates into phases that form fibrous networks, replacing the need for mechanical processing equipment.
2Productivity
If high energy input processes are used for production, then manufacturing efficiency can be improved, but energy consumption increases
Solution Approach 1:
The patent exploits phase transitions of plant proteins and polysaccharides during heating to form fibrous structures. This natural phase separation process occurs at moderate temperatures (80-95°C) and eliminates the need for high-energy mechanical extrusion, maintaining productivity while significantly reducing energy consumption.
3Quantity of substance
If existing plant-based seafood analogs are produced, then alternative to real seafood is provided, but protein concentrations are lower and allergenic ingredients are present
Solution Approach 1:
The patent creates a composite material system combining plant proteins with specific polysaccharides (such as pectin or alginate). This composite approach enables the formation of fibrous structures that replicate seafood texture while allowing control over protein concentration and elimination of common allergens through careful selection of plant protein sources.
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
Produces plant-based seafood analogs with improved quality, nutritional profile, and cooking properties, facilitating a sustainable food supply by avoiding high-energy processes and using non-allergenic ingredients.
Implementation Method 1
combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture comprising a dispersed phase comprising the polysaccharide; and a continuous phase comprising the denatured plant protein
Implementation Method 2
forming fibrous structures comprising the polysaccharide in a protein matrix comprising the plant protein at a temperature of less than 100° C.
Implementation Method 3
crosslinking the protein matrix to provide the meat structured protein product
Data Source
AI summary
A method of making a meat structured protein product includes combining a denatured plant protein and a polysaccharide in the presence of an aqueous solvent to provide a phase-separated mixture including a dispersed phase rich in polysaccharide and a continuous phase rich in the denatured plant protein. The method further includes forming fibrous structures of the polysaccharide in a protein matrix of the plant protein at a temperature of less than 100° C. The protein matrix can be crosslinked to provide the meat structured protein product. Meat structured protein products made by the method are also disclosed.