Plant-Based Meat Alternative Formulation with Bovine Myoglobin
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Solution Overview
Problem
Current meat alternatives fail to provide a sustainable, flavorful, and health-friendly option that mimics the taste and texture of meat while avoiding adverse health effects associated with traditional protein sources.
Innovation Solution
A meat alternative formulation comprising bovine myoglobin and plant-based proteins, excluding free sulfur-containing amino acids and added thiamin, with a heme protein content of at least 20% metmyoglobin and a hydrocolloid or fiber content to achieve a meat-like texture and flavor profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If plant-based proteins (pulses, grains, lentils) are used as cheaper protein sources, then cost is reduced and protein concentration is increased, but digestibility decreases and anti-nutritional factors increase
Solution Approach 1:
The patent extracts and removes anti-nutritional factors from plant-based protein sources through processing methods, isolating the beneficial protein components while eliminating the harmful substances that cause digestive issues and reduce nutritional quality
Solution Approach 2:
The patent applies parameter changes by modifying the chemical and physical properties of plant-based proteins through processing treatments, transforming them from a state with high anti-nutritional factors to a state with improved digestibility and reduced harmful substances
2Ease of operation
If additional nutrients (amino acids, vitamins, minerals) and sugars are added to plant-based protein sources, then nutritional quality and palatability are improved, but health issues such as nausea, diarrhea, stomach cramps, and other adverse effects occur
Solution Approach 1:
The patent converts the harmful effect of added nutrients and sugars by using controlled fermentation processes where microorganisms transform these additives into beneficial compounds, converting potential health hazards into advantageous flavor and nutritional enhancements
Solution Approach 2:
The patent introduces microorganisms as intermediaries that mediate between the added nutrients/sugars and the final product, allowing these substances to be metabolized and transformed into desirable flavor compounds without directly causing adverse health effects
3Adaptability or versatility
If complex mixtures similar to animal tissues are used to replicate meat qualities, then attempts are made to mimic meat profiles, but the products yield qualities reflective of their ingredients rather than meat
Solution Approach 1:
The patent uses copying by replicating the functional and sensory properties of meat through carefully selected plant-based ingredients and fermentation processes, creating a simplified model that captures the essential characteristics of meat without requiring complex animal tissue mixtures
4Quantity of substance
If meat is produced and consumed as a protein source, then sufficient protein supply is provided, but sustainability decreases due to vast feed supplies, carbon dioxide and methane emissions, and high prices limiting availability
Solution Approach 1:
The patent employs rapidly renewable plant-based materials that can be quickly regrown and processed, replacing long-growing animal protein sources with sustainable, short-cycle plant proteins that minimize environmental impact while maintaining protein supply
Data Source
AI summary
The present disclosure provides meat alternative formulations and methods of producing the meat alternative formulations. The meat alternative formulations can include heme protein, plant-based protein, plant-based fiber, plant-based connective tissue analog, fat, and other ingredients which impart meat-like qualities. The meat alternative formulations may also exclude species, such as free cysteine, which can mask or otherwise alter these meat-like qualities. Some meat alternative formulations disclosed herein lack free amino acids, such as those containing sulfur, and free sugars above certain threshold amounts.