Textured Leguminous Protein Water Absorption via Dry Extrusion
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Solution Overview
Problem
Textured pea proteins produced through dry extrusion struggle with inadequate water absorption during rehydration, necessitating an additional shredding step that can damage the proteins and complicate the process, while reducing particle size to enhance water uptake compromises organoleptic properties and water holding capacity.
Innovation Solution
A composition of leguminous proteins with reduced particle size, high density, and improved water holding capacity is achieved through a dry extrusion process involving a specific powder mixture of leguminous proteins and fibers, extrusion cooking with a controlled water-to-powder ratio, and precise cutting and drying, resulting in particles that absorb more water without the need for shredding and maintain desirable organoleptic qualities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If particle size of textured proteins is reduced to enhance water uptake, then water absorption is improved, but organoleptic properties deteriorate
Solution Approach 1:
The invention changes the particle size parameter to a specific range (2-5 mm) that optimizes both water absorption and organoleptic properties. This parameter optimization resolves the contradiction by finding the sweet spot where particles are small enough to absorb water effectively but large enough to maintain desirable texture and mouthfeel in meat and fish analogs.
2Quantity of substance
If additional shredding step is added to improve water absorption, then water uptake is enhanced, but process complexity increases
Solution Approach 1:
The invention performs preliminary size reduction during the extrusion process itself, creating particles of optimal size (2-5 mm) before rehydration. This preliminary action eliminates the need for subsequent shredding steps, as the particles are already sized correctly to absorb water effectively without requiring additional mechanical processing.
3Ease of manufacture
If density of textured proteins is increased to maintain organoleptic properties, then fiber structure is improved, but water holding capacity deteriorates
Solution Approach 1:
The invention optimizes the density parameter to a specific range (190-230 g/l) that balances organoleptic properties and water holding capacity. By controlling density within this range, the textured proteins maintain sufficient fiber structure for desirable texture while preserving adequate porosity and surface area for effective water absorption and holding.
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 resulting textured pea proteins exhibit a water holding capacity of over 3.5 g/g, density between 190-230 g/l, and 85% of particles between 2-5 mm in size, enhancing their functionality in meat and fish analogs without the need for additional processing steps, thereby improving their performance and consumer experience.
Implementation Method 1
The technique for texturing proteins, especially by extrusion cooking
Implementation Method 2
The extrusion cooking processes for proteins can be separated into two large families by the amount of water used in the process
Implementation Method 3
the amount of water absorbed for the purposes of rehydration is not effective enough
Implementation Method 4
the increased protein/water exchange surface
Data Source
AI summary
The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for producing the same and to the use thereof.