Plant-Based Adipose Tissue Food Composition for Authentic Texture
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Solution Overview
Problem
There is a lack of foods that mimic animal adipose tissue using plant-based materials, which are not widely available on the market.
Innovation Solution
A food resembling animal adipose tissue is created using rice flour, vegetable protein, and fat and/or oil, with specific proportions and optional additives like starch and oligosaccharides, through a process of mixing and heating to form an emulsion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based materials are used to create animal adipose tissue-like food, then environmental impact is reduced and livestock use is minimized, but such foods are not widely available and lack market presence
Solution Approach 1:
The patent combines multiple plant-based materials (rice flour, vegetable protein, fat/oil) to create a composite food product that mimics animal adipose tissue. This composite approach enables the product to achieve the desired texture and functionality while maintaining plant-based composition, thereby reducing environmental impact and filling the market gap for plant-based adipose tissue alternatives.
Solution Approach 2:
The patent specifies precise parameter ranges for each ingredient (rice flour: 1-15 mass%, vegetable protein: 1-15 mass%, fat/oil: 20-60 mass%) to optimize the product's adipose tissue-like characteristics. By controlling these compositional parameters, the invention achieves consistent quality and texture that mimics animal adipose tissue, making the product viable for market introduction.
2Shape
If rice flour, vegetable protein, and fat/oil are combined in specific proportions, then adipose tissue-like texture is achieved, but manufacturing process complexity increases
Solution Approach 1:
The patent specifies predetermined proportion ranges for each ingredient (rice flour: 1-15 mass%, vegetable protein: 1-15 mass%, fat/oil: 20-60 mass%) that can be directly used in manufacturing. This preliminary definition of optimal ratios simplifies the manufacturing process by eliminating the need for complex formulation development, allowing producers to directly replicate the recipe while achieving consistent adipose tissue-like texture.
3Object-generated harmful factors
If plant-based materials are used instead of animal products, then greenhouse gas emissions are reduced, but the food lacks the characteristic taste and texture of animal adipose tissue
Solution Approach 1:
The patent creates a composite formulation combining rice flour, vegetable protein, and fat/oil in specific proportions to replicate the sensory characteristics of animal adipose tissue. This multi-component approach allows the plant-based product to achieve authentic taste and texture while maintaining environmental sustainability by eliminating animal product use.
Solution Approach 2:
The patent assigns specific functional roles to each ingredient: rice flour provides the base matrix and texture, vegetable protein contributes to structure and mouthfeel, and fat/oil delivers the characteristic richness and flavor. By optimizing the local quality and function of each component, the composite product achieves overall authenticity in taste and texture.
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 resulting food mimics the texture and taste of animal adipose tissue, providing a plant-based alternative that reduces environmental impact by minimizing livestock use and greenhouse gas emissions.
Implementation Method 1
mixing rice flour, a vegetable protein, a fat and/or oil, and water to prepare an emulsion
Implementation Method 2
heating the emulsion to solidify it
Data Source
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AI summary
It is an object of the present invention to develop a food like animal adipose tissue using a plant-based material. By blending rice flour, a vegetable protein, and a fat and/or oil based on the present invention, a food like animal adipose tissue can be obtained.