Apparatus and method for reducing starch retrogradation of starch-containing food

A starch and food technology, applied in food science, applications, kitchen utensils, etc., can solve problems such as texture changes

Inactive Publication Date: 2016-04-13
KONINKLJIJKE PHILIPS NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the starch in starchy foods can recrystallize during storage, which can lead to changes in texture

Method used

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  • Apparatus and method for reducing starch retrogradation of starch-containing food
  • Apparatus and method for reducing starch retrogradation of starch-containing food
  • Apparatus and method for reducing starch retrogradation of starch-containing food

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Embodiment Construction

[0058] figure 1 An apparatus 100 for reducing starch retrogradation of starch-containing food according to an exemplary embodiment of the invention is shown. The device 100 includes a container 107 configured to receive starch-containing food. In addition, the device 100 includes a heating unit 102 configured to heat starch-containing food in the container and a cooling unit 103 configured to actively cool the starch-containing food in the container. In addition, the device 100 includes a stirring unit 104 configured to stir starch-containing food in the container. The device 100 further includes a control unit 111 configured to control the heating unit 102, the cooling unit 103, and the stirring unit according to a predetermined combined temperature and agitation curve, wherein the predetermined combined temperature and agitation curve includes at least a first heating stage and a first cooling stage And the first mixing stage. The first stirring phase occurs at least durin...

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Abstract

The invention relates to an apparatus and a method to reduce starch retrogradation of starch-containing food. The reduction of starch retrogradation is achieved by automatically controlling a heating unit, a cooling unit and a stirring unit for heating, cooling and stirring starch-containing food in a container by a control unit. The control unit instructs the heating unit, the cooling unit, and the stirring unit based on a predetermined combined temperature and stirring curve, which comprises at least a first heating phase, a first cooling phase, and a first stirring phase, wherein the first stirring phase occurs during the first cooling phase.

Description

Technical field [0001] The invention relates to an apparatus, method and program unit for reducing starch retrogradation of starch-containing foods. Furthermore, the invention relates to a computer readable medium on which a program unit for reducing starch retrogradation is stored and to the use of a device for controllably and automatically reducing starch retrogradation of starch-containing foods. Background technique [0002] Starchy foods are important food ingredients that provide a wide range of textures and nutritional properties. Leftover starchy foods such as rice, steamed bread, and potatoes can be stored and reused for the next meal. However, the starch of starchy foods can recrystallize during storage, which can cause texture changes. This starch recrystallization is also called starch retrogradation. [0003] During cooking and storage, starch undergoes two main changes: gelatinization and retrogradation. Gelatinization refers to the phenomenon that starch molecul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J43/00A23L3/00
CPCA47J43/044A47J2043/04454
Inventor 陈云苏婧
Owner KONINKLJIJKE PHILIPS NV
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