Textured Pea Protein Composition for Shredding-Free Rehydration
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Solution Overview
Problem
Existing textured pea protein compositions require an additional shredding or chopping step for efficient rehydration, which can damage the proteins and complicate the formulation process, limiting their use in food products.
Innovation Solution
A composition comprising textured pea proteins with a high water retention capacity, achieved through a process involving specific ratios of legume proteins and fibers, extrusion cooking, and compression to enhance density, eliminating the need for shredding.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If dry extrusion cooking is used to produce textured pea proteins, then the products are suitable for meat substitute formulations, but the proteins require additional shredding steps that complicate the process and can damage the proteins
Solution Approach 1:
The patent changes the physical-chemical parameters of the extrusion process, specifically controlling moisture content (15-25%), temperature (100-180°C), and pressure (5-20 MPa) to produce a textured protein composition with improved water absorption capacity (greater than 3g water/g dry protein) that eliminates the need for shredding steps
2Quantity of substance
If traditional dry extrusion cooking is used, then the textured proteins can be stored dry, but they absorb water inefficiently requiring additional rehydration steps
Solution Approach 1:
The patent performs preliminary action by optimizing the extrusion process parameters during manufacturing to pre-condition the protein structure, creating a texture that inherently absorbs water more efficiently without requiring subsequent shredding or extended rehydration time
Solution Approach 2:
By changing the extrusion parameters (moisture 15-25%, temperature 100-180°C, pressure 5-20 MPa), the patent modifies the protein structure to achieve superior water absorption capacity, reducing the time and steps needed for rehydration
3Quantity of substance
If shredding is performed to improve water absorption, then rehydration efficiency increases, but the structural integrity of the proteins is compromised
Solution Approach 1:
The patent changes the extrusion parameters (particularly moisture content between 15-25% and temperature between 100-180°C) to create a protein structure that naturally achieves high water absorption capacity without mechanical shredding, thereby preserving structural integrity
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 process results in a composition with improved water retention, maintaining the structural integrity of the proteins, allowing direct use in formulations without shredding, enhancing the simulation of meat fibers and reducing process complexity.
Implementation Method 1
The technique of protein texturization, particularly by extrusion cooking
Implementation Method 2
Production of a textured legume protein composition having a density of between 40 g/L and 120 g/L
Implementation Method 3
Compressing the textured legume protein composition obtained in step 2 so that the textured protein has, after compression, a density of between 100 and 170 g/L
Implementation Method 4
the amount of water absorbed for rehydration is not efficient enough
Data Source
AI summary
The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for the production thereof and to the use thereof.