Wheat Gluten Meat-Like Protein Composition for Texture and Odor Control
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Solution Overview
Problem
Current plant-based meat alternatives, particularly those using soy protein, face challenges in replicating the texture and flavor of natural meat, with issues such as lack of elasticity, juiciness, and a distinct bean odor, which limits their application in food products, especially in Japanese cuisine where light seasonings are preferred.
Innovation Solution
A meat-like protein composition is developed using gluten as the main material, combined with specific amounts of dietary fiber and protein derived from wheat grain, which enhances the texture to mimic natural meat, offering improved rehydration properties and reduced plant protein odor, allowing for better seasoning absorption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If soy protein is used as the main material for plant-based meat alternatives, then the protein content is improved, but the texture lacks elasticity and juiciness, and a distinct bean odor is generated
Solution Approach 1:
The patent combines soy protein with wheat gluten to create a composite protein material. The wheat gluten component provides the elastic and chewy texture characteristics similar to meat, while the soy protein maintains high protein content. This composite approach allows the food product to achieve both nutritional value and desirable texture without the unpleasant bean odor that plagues soy-only products.
2Quantity of substance
If soy protein is used as the main material, then the protein content is improved, but a distinct bean odor is generated that limits application in light-seasoned foods
Solution Approach 1:
By combining soy protein with wheat gluten in a composite material, the patent dilutes the concentration of compounds responsible for bean odor while maintaining high overall protein content. The wheat gluten acts as a flavor-masking component that provides a more neutral profile suitable for light-seasoned Japanese dishes.
3Shape
If granular wheat protein is used to create meat-like texture, then the fibrous structure is improved, but the product becomes difficult to reconstitute with water and develops a rubbery texture
Solution Approach 1:
The patent modifies the physical and chemical parameters of wheat gluten through controlled processing conditions, including water content adjustment and thermal treatment. These parameter changes enable the gluten to form a fibrous structure that mimics meat texture while maintaining water-binding capacity for easy reconstitution, avoiding the rubbery texture problem.
4Shape
If complex processing steps are used to create meat-like texture, then the texture quality is improved, but the manufacturing complexity and equipment requirements increase
Solution Approach 1:
The patent utilizes the inherent properties of wheat gluten to self-form a meat-like fibrous structure through simple mixing and molding processes. The gluten naturally develops elasticity and texture during basic processing without requiring complex extrusion equipment or multiple processing steps, thereby simplifying manufacturing while achieving desirable texture.
Data Source
AI summary
The present invention provides a meat-like protein composition including a gluten, and 0.2 to 3 parts by mass of a dietary fiber derived from wheat grain and 0.08 to 0.7 parts by mass of a protein, other than the gluten, derived from wheat grain, with respect to 100 parts by mass of the gluten, wherein the meat-like protein composition has a water absorption capacity of 300 to 400% of the dry mass.