Baked Savory Food Composition Using Shredded Root Vegetable Binder

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Solution Overview

Problem

Conventional binder compositions for snack foods often result in high-calorie, sweet-tasting products with hard or chewy textures due to the use of added sugars, syrups, and hydrocolloid gums, limiting their applicability for savory or low-calorie, all-natural options.

Innovation Solution

A baked food composition with a loose, crunchy texture achieved by combining high amounts of shredded root vegetables with low levels of flour, oil, and water, and using expanded inclusions like puffed grains, which are bound together without hydrocolloid gums or sugar syrups, maintaining the integrity of inclusions during processing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If traditional binder compositions with added sugars, syrups, and hydrocolloid gums are used, then viscosity and cohesion are improved, but caloric content and sweetness increase

Engineering Contradiction:

Improveviscosity and cohesionVSAvoidcaloric content

Core Design Contradiction:

Stability of the object's compositionVSQuantity of substance

Solution Approach 1:

The patent removes harmful or undesirable components (added sugars, syrups, hydrocolloid gums) from the binder composition while retaining the essential function of binding. The invention extracts only the necessary binding properties and eliminates the caloric and sweetness drawbacks, creating a natural binder using ingredients like nuts, seeds, and vegetables that provide cohesion without the negative attributes of traditional binders.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent replaces expensive and unhealthy traditional binder ingredients with affordable, natural alternatives. The new binder composition uses simple, natural ingredients such as nuts, seeds, and vegetable-based components that are less costly than processed sugars and syrups, while also being healthier and more versatile for savory applications.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Strength

If traditional binder compositions with added sugars and hydrocolloid gums are used, then binding ability is improved, but texture becomes hard or chewy

Engineering Contradiction:

Improvebinding abilityVSAvoidtexture

Core Design Contradiction:

StrengthVSShape

Solution Approach 1:

The patent fundamentally changes the parameters of the binder composition by using natural ingredients with different physical and chemical properties than traditional binders. The new composition uses ingredients like nuts, seeds, and vegetables that provide binding through natural adhesion and entanglement rather than through sugars and hydrocolloids, resulting in a crunchy or crispy texture instead of hard or chewy.

Inventive Principle:

Principle #35Parameter changes

3Stability of the object's composition

If high amounts of added sugar and hydrocolloid gums are used in binder compositions, then cohesion is improved, but adaptability for savory products is reduced

Engineering Contradiction:

ImprovecohesionVSAvoidapplicability for savory products

Core Design Contradiction:

Stability of the object's compositionVSAdaptability or versatility

Solution Approach 1:

The patent creates a universal binder composition that can serve multiple functions and applications. The natural ingredient-based binder (using nuts, seeds, vegetables) provides the necessary cohesion while being neutral in flavor and suitable for both sweet and savory applications. This multi-functional binder replaces the sugar-based binders that are limited to sweet products, enabling versatility across different food categories including savory snacks, meals, and desserts.

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 composition provides a unique, multi-textural chew and lower density, making it suitable for savory and low-calorie products while avoiding the drawbacks of traditional binders, such as high calorie content and sweetness.

Implementation Method 1

a binder component comprising low amounts of oil, added sugar and flour

Methodology Applied

Scientific EffectAdhesion: Adhesive

Implementation Method 2

provide the viscosity and cohesion to maintain a desired shape of the snack food

Methodology Applied

Scientific EffectCohesion: Cohesion

Implementation Method 3

combining inclusions, at least a portion of which are lower density inclusions such as, for example, puffed grains, rice crisps, dried vegetable pieces

Methodology Applied

Scientific EffectPorosity: Porosity

Implementation Method 4

maintaining the integrity of inclusions during processing

Methodology Applied

Scientific EffectPhysical containment: Physical Containment

Data Source

PatentUS11849733B2Baked savory food composition comprising shredded root vegetable and method of making the same

Publication Date: 2023.12.26 MONDELEZ EURO

AI summary

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.