Microbial Protein Meat Analogues With Extruded Fibrous Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a growing demand for protein-rich food alternatives that mimic the texture and flavor of animal meat without the unhealthy components and environmental impacts associated with animal agriculture.
Innovation Solution
Structured food products, such as meat analogues, are produced using protein products derived from chemoautotrophically grown microorganisms like Cupriavidus, which are non-GMO and GRAS, and processed through methods like extrusion to create aligned fibers that replicate the structure and flavor of natural meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If protein products from microorganisms are used to create meat analogues, then the health benefits and environmental sustainability are improved, but the ability to replicate meat texture and flavor is insufficient
Solution Approach 1:
The patent combines multiple protein sources including microbial proteins (single cell protein, protein hydrolysate, peptides) with plant proteins and other ingredients to create composite meat analogue compositions. This composite approach allows the product to achieve both health benefits from microbial proteins and acceptable texture/flavor through the synergistic combination of different protein sources and functional ingredients.
Solution Approach 2:
The patent employs extrusion processing parameters (temperature, pressure, shear force) to transform microbial protein into fibrous structures that mimic meat texture. By controlling extrusion conditions and protein hydrolysis parameters, the patent achieves structural transformation that replicates meat-like characteristics while maintaining the health benefits of microbial protein sources.
2Manufacturing precision
If microbial protein products are processed through extrusion and hydrolysis, then the meat-like texture is improved, but the process complexity increases
Solution Approach 1:
The patent performs preliminary protein hydrolysis of microbial proteins before extrusion, breaking down large protein molecules into smaller peptides and amino acids. This preliminary action facilitates subsequent extrusion processing by improving protein solubility and responsiveness to shear forces, thereby achieving better fiber formation and meat-like texture without requiring excessively complex processing equipment.
3Quantity of substance
If high protein content is maintained in meat analogues, then the nutritional value is improved, but the textural properties may be compromised
Solution Approach 1:
The patent creates local variations in protein composition and structure within the meat analogue, with different regions having different protein concentrations and fibrous structures. By optimizing local protein distribution and using protein hydrolysate with specific molecular weight distributions, the patent achieves both high overall protein content and acceptable textural properties through localized structural optimization.
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 products provide a nutritious, environmentally friendly alternative to meat with similar texture and flavor, using microbially-derived proteins that can be formulated to include additional nutrients and flavorants, achieving a high protein content and meat-like sensory characteristics.
Implementation Method 1
the microorganism comprises or consists of one or more chemoautotrophically grown microorganism
Implementation Method 2
producing aligned protein fibers through processes like extrusion
Implementation Method 3
producing aligned protein fibers and flavohemoprotein flavorants through processes like extrusion and hydrolysis
Data Source
AI summary
Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.