Dry-Extruded Plant Protein Composition for Texture and Water Retention
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Solution Overview
Problem
Existing methods for producing textured plant proteins using hydrolyzed wheat gluten face challenges in achieving desired elasticity, firmness, and water retention, requiring significant process modifications and impacting the final product quality.
Innovation Solution
A dry-extruded composition comprising plant proteins, excluding hydrolyzed wheat gluten, and including hydrolyzed wheat gluten, with specific ratios and characteristics, is produced through a method involving a dry-extrusion process with controlled water content, followed by optional drying, to achieve desired textural properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If hydrolyzed wheat gluten is used in extrusion processes, then protein functionality is improved, but process complexity increases and requires significant modifications
Solution Approach 1:
The patent applies parameter changes by precisely controlling the degree of hydrolysis of wheat gluten (1-10% range) and the proportion of hydrolyzed wheat gluten in the mixture (10-80% range). By adjusting these parameters, the invention achieves improved protein functionality while maintaining a manageable extrusion process, resolving the contradiction between functionality enhancement and process complexity.
2Quantity of substance
If hydrolyzed wheat gluten is used to produce textured plant proteins, then water retention is improved, but manufacturing precision becomes more difficult to control
Solution Approach 1:
The invention resolves this contradiction by establishing specific parameter ranges: degree of hydrolysis between 1-10% and hydrolyzed wheat gluten proportion between 10-80%. These controlled parameter changes enable improved water retention while maintaining manufacturing precision through defined operational boundaries.
Solution Approach 2:
The patent employs feedback mechanisms by monitoring and controlling the degree of hydrolysis and composition ratios during the extrusion process. This feedback approach ensures that water retention improvements are achieved while maintaining precise control over manufacturing parameters, preventing process variability.
3Strength
If hydrolyzed wheat gluten is used in extrusion, then firmness of the product is improved, but elasticity is reduced
Solution Approach 1:
The patent resolves the firmness-elasticity contradiction through parameter optimization: by controlling the degree of hydrolysis (1-10%) and the proportion of hydrolyzed wheat gluten (10-80%), the invention achieves a balanced product that maintains both improved firmness and adequate elasticity, rather than the extreme firmness but poor elasticity seen in prior art.
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 composition exhibits enhanced elasticity, firmness, and water retention, making it suitable for applications in food, pharmaceuticals, and cosmetics, with improved functional properties compared to prior art compositions.
Implementation Method 1
The technique for texturing proteins, especially by extrusion cooking
Implementation Method 2
by extrusion cooking, with the aim of preparing products with a fibrous structure
Implementation Method 3
hydrolyzed wheat gluten
Data Source
AI summary
The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten protein, a method for producing same and the use thereof.