Texturized Protein Composition for Meat-Like Texture
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Solution Overview
Problem
Existing protein products lack structural integrity and texture similarity to muscle meat, limiting their use in replicating the sensory experience of natural food substances, particularly in meat and vegetable products.
Innovation Solution
A hydrated and shredded protein composition with at least 75% of large pieces of protein fibers, strands, and chunks, combined with comminuted meat or vegetables, achieving a shear strength of at least 1400 grams, is used to create products with a meat-like texture and structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If unstructured protein product is used, then manufacturing simplicity is maintained, but structural integrity and texture similarity to muscle meat deteriorate
Solution Approach 1:
The patent applies parameter changes by controlling the extrusion process parameters (temperature, pressure, moisture content, screw speed) to transform unstructured protein into structured texturized protein with meat-like properties. The extrusion conditions are optimized to achieve specific structural characteristics including fibrous morphology and mechanical strength without requiring additional processing steps.
Solution Approach 2:
The patent utilizes phase transitions during extrusion, where protein undergoes denaturation and aggregation under heat and pressure, then forms a structured gel network upon cooling. This phase transition process transforms the protein from a simple powder into a structured material with muscle meat-like texture and mechanical properties.
2Reliability
If traditional meat products are used, then sensory experience and texture are achieved, but caloric content and fat content increase
Solution Approach 1:
The patent creates a copy of muscle meat's structural properties using texturized protein that mimics the fibrous morphology, texture, and mechanical characteristics of natural meat. This copying approach allows the development of meat analogs that replicate the sensory experience of traditional meat products while using plant-based protein sources with lower caloric and fat content.
3Strength
If protein products with large pieces and high shear strength are created, then texture similarity to muscle meat improves, but manufacturing complexity increases
Solution Approach 1:
The patent employs a multi-functional extrusion system that combines mixing, heating, pressurizing, and shaping capabilities in a single device. This universal equipment performs multiple operations simultaneously to produce texturized protein with high shear strength and large piece structure, avoiding the need for separate processing steps and reducing overall manufacturing complexity.
Data Source
AI summary
This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.