Bakery Premix Lactoprotein Starch Texture Retention
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Solution Overview
Problem
Conventional baked snacks, such as Tai-yaki and waffles, lose their crispy texture and aromatic flavor over time, and existing solutions fail to maintain a fresh-baked texture and flavor after freezing or chilling.
Innovation Solution
A baked-snack premix containing lactoprotein, starch, and an emulsifier, with specific mass ratios, that includes casein or other lactoproteins, starches like corn or tapioca, and emulsifiers like glycerol fatty acid esters, which helps in maintaining the crispy texture and flavor when stored or reheated.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional baked snacks are made with traditional ingredients, then they are easy to manufacture, but their crispy texture and aromatic flavor deteriorate with the passage of time and after freezing/chilling
Solution Approach 1:
The patent uses a composite material system consisting of wheat flour, starch (10-50 parts by mass per 100 parts flour), and lactoprotein (0.1-5 parts by mass per 100 parts flour). This composite composition creates a dough structure that maintains crispy texture and aromatic flavor both when fresh-baked and after freezing/chilling preservation, resolving the contradiction between ease of manufacture and texture retention over time
Solution Approach 2:
The patent changes the chemical composition parameters of the dough by introducing specific ratios of starch and lactoprotein. The starch content is controlled at 10-50 parts by mass per 100 parts wheat flour, and lactoprotein at 0.1-5 parts by mass per 100 parts wheat flour. These parameter changes enable the dough to maintain its structural integrity and textural properties during storage and after freezing/chilling, thereby improving reliability without complicating the manufacturing process
2Reliability
If eggshell powder and high melting point oil/fat are added to maintain crispy texture after freezing, then texture is preserved, but the solution is not effective for improving fresh-baked texture
Solution Approach 1:
The patent creates a multi-functional dough composition where starch and lactoprotein work together to provide dual benefits: improving fresh-baked crispy texture and maintaining texture after freezing/chilling. The starch (10-50 parts per 100 parts flour) provides structural framework for crispiness, while lactoprotein (0.1-5 parts per 100 parts flour) stabilizes the structure during storage. This universal composition resolves the limitation of previous solutions that only addressed frozen storage without improving fresh-baked quality
3Productivity
If milk-processed products are used in large amounts to simplify manufacturing, then production efficiency improves, but the resulting puff shells are soft and lack crispy texture
Solution Approach 1:
The patent changes the parameter of milk product content to an optimal range (0.1-5 parts by mass per 100 parts wheat flour) rather than using large amounts. This parameter optimization, combined with adding starch (10-50 parts per 100 parts flour), maintains manufacturing simplicity while achieving the desired crispy texture. The controlled addition of lactoprotein provides structural support for crispiness without the negative effects of excessive milk product usage
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 premix ensures baked snacks retain a crispy texture and flavor for a long time, even after frozen or chilled preservation, by optimizing the composition of lactoprotein, starch, and emulsifiers, enhancing the texture and flavor retention.
Implementation Method 1
The technique disclosed in Patent Document 1, however, is for preventing deterioration of texture of Tai-yaki-like food products due to frozen or chilled preservation
Implementation Method 2
a baked-snack premix containing lactoprotein, starch, and an emulsifier, with specific mass ratios, that includes casein or other lactoproteins, starches like corn or tapioca, and emulsifiers like glycerol fatty acid esters
Data Source
AI summary
A premix for baked snacks contains starch and lactoprotein. Preferably, the lactoprotein is casein or a casein salt. The starch is a starch made from any one of corn, wheat, potatoes, rice, or tapioca. The baked-snack premix is suitable as a premix particularly for Tai-yaki (Japanese-style muffins containing bean jam and shaped like fish etc.), pancakes, or waffles. The baked-snack premix of the present invention can provide baked snacks having a crispy texture and provide baked snacks capable of keeping its fresh-baked texture and flavor for a long time.