Texturized Protein Ingredient Algae Soybean Composite
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Solution Overview
Problem
Conventional texturized-protein food ingredients derived from algae often result in food products with undesirable greenish color, unpleasant sea smell, and altered texture, compromising their original tastiness.
Innovation Solution
A texturized-protein food ingredient is developed by combining an algae-derived protein with a high-protein raw material like soybean, where the algae is either euglena or defatted euglena, and the mixture is pressurized and heat-treated to create a product with reduced algae flavor and color impact, maintaining a moderate texture when rehydrated.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If algae is directly added to a food product, then nutritional value is improved, but color becomes greenish and appearance deteriorates
Solution Approach 1:
The harmful components (pigments, odors) are extracted from the algae through defatting and texturization processes, retaining only the beneficial protein while removing the greenish color and sea smell that deteriorate food appearance
Solution Approach 2:
The algae-derived protein is combined with other protein sources (soybean protein, wheat protein) to create a composite texturized protein material that maintains nutritional value while improving color, smell, and texture properties
2Quantity of substance
If algae is directly added to a food product, then nutritional value is improved, but smell becomes unpleasant with sea odor
Solution Approach 1:
The unpleasant sea odor is extracted and removed from the algae through defatting processes that eliminate the components responsible for the characteristic sea smell while preserving the nutritional protein content
3Quantity of substance
If algae is directly added to a food product, then nutritional value is improved, but texture changes adversely
Solution Approach 1:
The physical and chemical parameters of the algae protein are changed through texturization processing, transforming it into a material with improved texture stability and water absorption characteristics that do not adversely affect the original food texture
4Ease of manufacture
If texturized protein from algae is produced by conventional methods, then production is simple, but color and smell peculiar to algae remain strong
Solution Approach 1:
Defatting and pre-treatment steps are performed before texturization to remove the greenish color and sea smell components in advance, ensuring that the final texturized protein has reduced algae-derived characteristics while maintaining production efficiency
5Ease of manufacture
If texturized protein from algae is produced by conventional methods, then production is simple, but texture becomes weak
Solution Approach 1:
The algae-derived protein is combined with other protein sources during texturization to create a composite material with enhanced texture strength and structural integrity, overcoming the weakness of pure algae protein while maintaining simple production processes
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 solution effectively imparts nutritional value from algae to food products while minimizing the adverse effects on color, smell, and texture, resulting in a product with improved taste and texture profiles.
Implementation Method 1
a raw material mixture containing: (a) an algae-derived protein raw material; and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or more, is pressurized and heat-treated in the presence of water to texturize the protein raw materials
Implementation Method 2
a raw material mixture containing: (a) an algae-derived protein raw material; and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or more, is pressurized and heat-treated in the presence of water to texturize the protein raw materials
Implementation Method 3
Step (2) in which the texturized product obtained in Step (1) above is dried to obtain a texturized protein
Data Source
AI summary
The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel. This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass % or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass % or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.