Pea Protein Powder Drum Gelatinization for Cold-Water Solubility

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Solution Overview

Problem

Pea protein powder has a beany bitter taste and sandy texture, limiting its acceptance, and existing methods to improve solubility and taste, such as protease hydrolysis and chemical treatments, pose food safety risks and environmental concerns.

Innovation Solution

A preparation method involving mixing pea protein powder with deionized water, forming a film on a heated drum, gelatinizing, and drying to form a thin layer, followed by peeling, pulverizing, and sieving to produce pre-gelatinized pea protein powder.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If protease hydrolysis is used to improve solubility, then solubility is improved, but proteins lose biological macromolecule properties and bitter peptides are produced

Engineering Contradiction:

ImprovesolubilityVSAvoidbiological macromolecule properties

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The patent changes the physical state parameters of pea protein by controlling gelatinization temperature (40-60°C) and time, transforming it from a non-gelatinized state to a gelatinized state with improved solubility while preserving biological properties

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces chemical protease hydrolysis with a physical gelatinization process, avoiding the production of bitter peptides and loss of biological properties while achieving improved solubility through controlled heating and water interaction

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Ease of operation

If chemical methods are used to improve taste and solubility, then taste and solubility are improved, but food safety risks and environmental problems are caused

Engineering Contradiction:

Improvetaste and solubilityVSAvoidfood safety risks and environmental problems

Core Design Contradiction:

Ease of operationVSObject-affected harmful factors

Solution Approach 1:

The patent replaces chemical treatment methods with a physical gelatinization process using only water and controlled heat, eliminating chemical residues and associated food safety risks while improving taste and solubility

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent uses water as the only reagent, allowing the pea protein to undergo self-gelatinization through controlled heating, eliminating the need for external chemical additives and their associated hazards

Inventive Principle:

Principle #25Self-service

3Quantity of substance

If pea protein powder is used as is, then protein content is high, but beany bitter taste and sandy texture limit acceptance

Engineering Contradiction:

Improveprotein contentVSAvoidtaste and texture acceptance

Core Design Contradiction:

Quantity of substanceVSEase of operation

Solution Approach 1:

The patent changes the physical parameters of pea protein through gelatinization (temperature, time, water ratio), transforming the texture from sandy to smooth and eliminating beany taste while maintaining high protein content

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent performs gelatinization treatment before final product formation, pre-modifying the protein structure to improve taste and texture properties before the product is consumed or applied

Inventive Principle:

Principle #10Preliminary action

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 eliminates the beany smell and sandy texture, enhances solubility in cold water, and improves taste, expanding application scope without chemical hazards.

Implementation Method 1

heating a surface temperature of a drum to 150-160° C. by introducing steam into the drum

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

forming a film on the surface of the drum through the rotation of the drum, immediately gelatinizing

Methodology Applied

Scientific EffectGelatinization: Gel

Implementation Method 3

feeding a pulverized product into a circular vibrating screen by gas extraction

Methodology Applied

Scientific EffectVibration: Vibration

Implementation Method 4

removing large particles of pea protein powder by the circular vibrating screen

Methodology Applied

Scientific EffectGravity separation: Gravitation

Data Source

PatentUS20250325003A1Preparation method of pre-gelatinized pea protein powder

Publication Date: 2025.10.23 DAHUI INTERNATIONAL FOOD CO LTD

AI summary

A preparation method of pre-gelatinized pea protein powder includes steps of (A) mixing original pea protein powder material with deionized water, and obtaining serosity after stirring; (B) heating a surface temperature of a drum, sending the serosity obtained by step (A) to a surface of the drum with a pump, forming a film on the surface of the drum through the rotation of the drum, immediately gelatinizing, and obtaining a pea protein thin layer after quickly dehydrating and drying; (C) peeling the pea protein thin layer off with a scraper when a moisture of the pea protein thin layer obtained by step (B) decreases to 5%, pulverizing with a multi-functional pulverizer, and feeding a pulverized product into a circular vibrating screen by gas extraction; and (D) removing large particles of pea protein powder by the circular vibrating screen, so that the pre-gelatinized pea protein powder is obtained.