Simulated Bacon Texture via Wheat Gluten and Bean Composite
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Solution Overview
Problem
Existing simulated meat products, such as veggie burgers, often fail to replicate the taste and texture of real meat, particularly pork bacon, which is a challenge in creating a convincing and appealing alternative.
Innovation Solution
A process involving the combination of adzuki beans, buckwheat groats, and specific seasoning ingredients, including garlic granules, smoked paprika, and nutritional yeast, is used to create a simulated bacon product that mimics the texture and flavor of real bacon through a series of processing steps, including soaking, blending, cooking, and slicing, with a topping sauce for added flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If simulated meat products are made from vegetable and grain ingredients, then calorie content is reduced, but taste and texture similarity to real meat deteriorates
Solution Approach 1:
The patent uses a composite material system combining wheat gluten (protein), vital wheat gluten flour, adzuki beans, buckwheat groats, and various seasonings to create a simulated bacon product. This composite approach allows the product to achieve meat-like texture and taste while maintaining lower calorie content from plant-based ingredients.
Solution Approach 2:
The patent applies parameter changes by controlling the protein content (through wheat gluten and vital wheat gluten), moisture content (through controlled mixing and cooking), and fat content (through olive oil and coconut oil) to achieve the desired bacon-like texture and taste profile while keeping calorie content lower than traditional pork bacon.
2Object-affected harmful factors
If vegetable and grain ingredients are used to simulate meat, then health benefits are improved, but product complexity increases
Solution Approach 1:
The patent segments the product development into distinct functional components: protein base (wheat gluten), binding agents (adzuki beans, buckwheat), fat sources (olive oil, coconut oil), and flavoring agents (smoked paprika, liquid smoke, garlic granules). This segmentation allows for systematic formulation and manufacturing while achieving complex meat-like properties.
Solution Approach 2:
The patent employs multi-functional ingredients that serve multiple purposes: vital wheat gluten provides both structure and protein content, liquid smoke provides both flavor and color, and coconut oil provides both fat content and texture. This multi-functionality reduces the number of separate ingredients needed while achieving complex product properties.
Data Source
AI summary
A product includes simulated bacon slices containing, as ingredients, (i) a mixture of Adzuki beans, liquid smoke and water, (ii) a mixture of buckwheat groats, water and liquid smoke, and (iii) wheat gluten flour; and a topping sauce containing mixed bacon seasoning, coconut oil and liquid smoke. The simulated bacon slices with the topping sauce are packaged and labeled as a simulated bacon product.