Pea and Hydrolysed Rice Protein Blend for Balanced Flavor
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Solution Overview
Problem
Non-dairy drinks based on plant proteins face challenges such as the need to add free amino acids to achieve desired amino acid profiles, contamination issues, and unpleasant taste due to low solubility and strong flavor of plant proteins, particularly rice proteins, which can lead to consumer rejection.
Innovation Solution
A non-dairy drink composition comprising a mixture of pea and hydrolysed rice proteins, with pea proteins present in 60 to 90 wt % of the protein component, which improves the amino acid profile and sensory properties by mitigating bitter, burnt, and astringent off-notes from hydrolysed rice proteins, and reduces the characteristic pea taste when combined with hydrolysed rice proteins.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant proteins are used to replace milk proteins in non-dairy drinks, then the dietary management of allergy and specific amino acid profiles are improved, but the amino acid profile becomes unbalanced and free amino acids must be added
Solution Approach 1:
The patent combines multiple plant protein sources (pea protein, rice protein, and other vegetable proteins) to create a composite protein blend that achieves a balanced amino acid profile. This mixture compensates for the individual deficiencies of each plant protein source, providing all essential amino acids without needing to add free amino acids.
Solution Approach 2:
The patent modifies the amino acid profile by carefully selecting and proportioning different plant protein sources based on their complementary amino acid compositions. Pea protein provides lysine while rice protein provides methionine, and their combination creates a balanced profile that meets nutritional requirements.
2Quantity of substance
If free amino acids are added to non-dairy drinks to meet amino acid recommendations, then the amino acid profile is improved, but the formulation becomes more complicated and expensive, and the taste deteriorates
Solution Approach 1:
The patent extracts and utilizes the natural amino acid profiles inherent in different plant protein sources, taking advantage of their complementary characteristics. By selecting proteins with different amino acid strengths, the formulation achieves balance without extracting or adding individual free amino acids.
3Ease of operation
If hydrolysed rice proteins are used in non-dairy drinks, then the solubility is improved, but bitter, burnt, and astringent off-notes are generated that lead to consumer rejection
Solution Approach 1:
The patent converts the harmful bitter taste of hydrolyzed rice protein into a benefit by combining it with pea protein, which has a naturally sweeter taste profile. The pea protein masks and balances the bitterness, transforming an unpleasant characteristic into an acceptable flavor profile.
Solution Approach 2:
The patent creates a composite protein system where hydrolyzed rice protein (providing solubility) is combined with pea protein (providing taste balance). This composite approach allows the drink to maintain good solubility while eliminating unpleasant off-notes through flavor complementation.
4Quantity of substance
If pea proteins are used in non-dairy drinks, then the amino acid profile is improved, but the characteristic pea taste is strong and may lead to consumer rejection
Solution Approach 1:
The patent applies local quality by using different protein sources for different functional purposes: pea protein is utilized for its superior amino acid profile (particularly lysine content), while rice protein is used for its neutral taste and solubility characteristics. Each component performs its strength locally in the overall formulation.
Solution Approach 2:
The patent creates a composite protein blend where pea protein and rice protein work together synergistically. The rice protein's neutral taste masks the characteristic pea flavor, while the pea protein provides essential amino acids, creating a product that satisfies both nutritional and sensory requirements.
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 combination of pea and hydrolysed rice proteins provides a balanced flavor and amino acid profile that meets nutritional requirements without the need for added free amino acids, enhancing consumer acceptance and reducing manufacturing complexity and costs.
Implementation Method 1
rice protein is hydrolysed
Data Source
AI summary
The present invention relates to a non-dairy drink including rice and pea proteins, such as to provide an appropriate nutritional profile and suitable taste.