Textured Soy Protein Pressing for Thin Delicacy-Like Texture
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Solution Overview
Problem
Existing methods for producing delicacy food analogs from soy protein lack efficiency and fail to achieve a satisfactory texture, particularly when large amounts of water are used, leading to separation issues and inefficient production.
Innovation Solution
A method involving the absorption of textured soy protein with 100 to 300 parts by weight of water, followed by pressing at 100°C or higher with planar press plates to reduce thickness to less than 3 mm, optionally with added fat and glycerin, to create a delicacy food analog with improved texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a large amount of water (8 times or more) is added to textured soy protein to make it fibrous, then the protein can be processed, but the water and protein separate during crushing and the production efficiency is low
Solution Approach 1:
The invention changes the water-to-protein ratio parameter from the conventional 8:1 or higher to a specific range of 2:1 to 4:1. This parameter optimization allows the soy protein to achieve adequate hydration for processing while preventing water separation during crushing, thereby resolving the contradiction between manufacturability and production efficiency
Solution Approach 2:
Instead of using excessive water (8 times or more) as in conventional methods, the invention applies partial action by using a moderate amount of water (2-4 times) that is sufficient for processing but not excessive enough to cause separation. This partial action approach eliminates the need for centrifugation while maintaining processability
2Stability of the object's composition
If a large amount of water is added to textured soy protein, then the protein can be hydrated, but the water separates during crushing requiring centrifugation
Solution Approach 1:
The invention optimizes the water-to-protein ratio parameter to a specific range of 2:1 to 4:1, which provides sufficient hydration for protein softening and processing while remaining below the threshold that causes water separation during crushing. This parameter control prevents the harmful effect of water separation while maintaining adequate hydration
Solution Approach 2:
The invention replicates the beneficial effects of high-water hydration (softened texture, improved processability) while avoiding the harmful consequence (water separation) by using a moderate water ratio. The pressing and heating steps further stabilize the structure to prevent separation
3Shape
If the thickness of the food product is reduced to less than 3 mm by pressing and heating, then a good delicacy food texture is achieved, but energy and time are required for heating and pressing
Solution Approach 1:
The invention performs preliminary hydration of the soy protein with water before pressing and heating. This preliminary action softens the protein structure, making it more pliable and easier to press into thin shapes. As a result, the pressing requires less force and the heating process is more efficient, reducing overall energy consumption while achieving the target thickness of less than 3 mm
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 method produces a delicacy food analog with a good texture and thickness of less than 3 mm, mimicking meat or seafood, enhancing the chewy and fibrous feel, and includes seasonings for flavor.
Implementation Method 1
allowing the textured soy protein to absorb water in a specific range of 100 to 300 parts by weight with respect to the textured soy protein of 100 parts by weight
Implementation Method 2
pressing the textured soy protein with the upper and lower press plates while heating at 100°C or higher to reduce the thickness thereof
Implementation Method 3
pressing the textured soy protein with the upper and lower press plates while heating at 100°C or higher
Data Source
AI summary
The purpose of the present invention is to provide a method for producing a dainty-food-like food product that efficiently takes advantage of soybean protein and has favorable texture. A dainty-food-like food product that is thin in thickness and provides favorable texture can be obtained by causing 100 parts by weight of textured soybean protein to absorb water in a specific amount range of 100-300 parts by weight, and flattening and applying pressure on the resultant material while heating said material at 100°C or higher.