Native Patatin Emulsion for Meat Substitute Adhesion
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Solution Overview
Problem
Existing meat substitutes, particularly raw-type meat substitutes, face challenges in adhesion and hardness, which affect their texture and shelf life, and often require high fat content and binder quantities, making them less appealing to consumers.
Innovation Solution
A method involving the preparation of a binding emulsion with water, a lipid, and native patatin, combined with denatured protein and optional ingredients, improves adhesion and hardness of meat substitutes, allowing for reduced fat content and binder quantity while maintaining attractive texture and shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If high fat content and binder quantities are used to improve adhesion and hardness, then texture and shelf life are enhanced, but the product becomes less appealing to consumers and less cost-effective
Solution Approach 1:
The patent changes the physical and chemical parameters of the binder by using native patatin in its natural conformation rather than denatured form. This parameter change allows the binder to achieve optimal adhesion and hardness at lower concentrations, resolving the contradiction between product strength and quantity of substance.
Solution Approach 2:
The invention creates a composite binding system where native patatin works synergistically with specific lipids and denatured proteins. This composite approach enhances the functional properties of each component, allowing reduced overall binder quantity while maintaining or improving adhesion and hardness.
2Quantity of substance
If denatured protein is used as binder, then protein content increases and natural flavor is achieved, but adhesion is insufficient compared to native patatin emulsions
Solution Approach 1:
The patent introduces native patatin as an intermediary substance that mediates between the denatured protein ingredients and the lipid phase. This intermediary forms a stable emulsion that enhances adhesion while preserving the high protein content benefit, resolving the contradiction between protein quantity and binding strength.
Solution Approach 2:
The invention applies native patatin specifically at the interfaces between ingredients where adhesion is needed, rather than uniformly throughout the product. This localized application of native patatin emulsion creates strong binding zones at critical interfaces while maintaining high overall protein content from the denatured ingredients.
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 enhances the adhesion and hardness of meat substitutes, reduces fat content, and extends shelf life, making them more consumer-friendly and cost-effective.
Implementation Method 1
a binder comprising native patatin... preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin
Implementation Method 2
combining the binding emulsion with a denatured protein... the protein denatures in a process highly similar to protein denaturation which occurs during the cooking of animal-derived meat
Data Source
AI summary
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.