Rice Bran Extract Enhances Plant-Based Meat Texture
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Solution Overview
Problem
Natural meat and seafood products experience water loss and structural integrity issues during storage and processing, while plant-based meat analogues lack the textural attributes of real meat products, necessitating a natural ingredient to enhance texture and water retention.
Innovation Solution
A composition comprising a plant-based meat analogue treated with a rice bran extract having between 3% to 9% total phosphorous content, which improves hardness, chewiness, and cohesiveness, and a method involving the production of rice bran extract through a process involving acid treatment, ion exchange, and evaporation to enhance water retention in meat and seafood products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant-based meat analogues are used to create imitation meat products, then the products can be produced with alternative ingredients, but they lack the textural attributes of real meat products
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of plant-based proteins through extraction processes. The extraction conditions (temperature, pH, solvent composition) are optimized to produce proteins with enhanced textural characteristics that more closely resemble meat, thereby resolving the contradiction between using plant-based ingredients and achieving meat-like texture
Solution Approach 2:
The patent creates composite materials by combining extracted plant proteins with specific additives and processing methods. The resulting composite structure integrates multiple components that work together to generate meat-like textural attributes, including fiber alignment, protein denaturation patterns, and moisture distribution that mimic real meat structure
2Duration of action of stationary object
If meat and seafood products are stored or processed, then they can be preserved and made available to consumers, but they experience water loss and loss of structural integrity
Solution Approach 1:
The patent applies preliminary action by treating meat and seafood products with extraction solutions before storage and processing. This pre-treatment establishes protective conditions that prevent subsequent water loss and structural degradation during storage, thereby resolving the contradiction between extended storage duration and maintaining product integrity
Solution Approach 2:
The patent modifies physical and chemical parameters of the product through extraction treatment, including protein solubility, moisture binding capacity, and structural stability. These parameter changes enable the product to retain water and maintain structural integrity throughout the storage period, addressing the contradiction between storage duration and water retention
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 rice bran extract significantly increases the hardness and chewiness of plant-based meat analogues by 40% to 110% and improves water retention in meat and seafood products, resulting in a more desirable texture and extended shelf life.
Implementation Method 1
A composition comprising a plant-based meat analogue treated with a rice bran extract having between 3% to 9% total phosphorous content, which improves hardness, chewiness, and cohesiveness
Implementation Method 2
a method involving the production of rice bran extract through a process involving acid treatment, ion exchange, and evaporation to enhance water retention in meat and seafood products
Implementation Method 3
a method involving the production of rice bran extract through a process involving acid treatment, ion exchange, and evaporation
Implementation Method 4
a method involving the production of rice bran extract through a process involving acid treatment, ion exchange, and evaporation
Data Source
AI summary
Aspects of the present disclosure relate to compositions comprising rice bran extract and meat analogues, and methods of making and using the same.