Bibim Rice Bun Binding Strength via Starch and Cooling
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Solution Overview
Problem
Existing methods for producing rice buns, especially bibim rice buns, face challenges in maintaining the original shape and binding strength, especially when minor ingredients like vegetables with high moisture content are mixed in large amounts.
Innovation Solution
A method involving pregelatinized waxy corn starch input at specific stages, vacuum cooling, and a two-stage oven cooking process (hot air drying followed by grilling) to enhance binding strength and maintain the unique shape of bibim rice buns.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If pregelatinized waxy corn starch is added to increase binding strength, then the binding strength between rice grains is improved, but the binding strength weakens when minor ingredients such as vegetables having high content of moisture and seasonings are mixed in a large amount
Solution Approach 1:
The patent applies preliminary action by pre-gelatinizing the waxy corn starch before mixing it with the rice and minor ingredients. This pre-treatment ensures that the starch is already in a gelatinized state with enhanced binding properties, allowing it to effectively bind rice grains even when large amounts of moisture-containing vegetables and seasonings are added. The pre-gelatinized starch forms a sticky matrix that maintains structural integrity throughout the cooking and storage processes.
Solution Approach 2:
The patent utilizes parameter changes by controlling the temperature and moisture content during the mixing and cooking processes. By adjusting these parameters, the gelatinized starch achieves optimal binding strength that can withstand the addition of moisture-rich vegetables and seasonings. The controlled parameter changes ensure that the starch maintains its binding properties while allowing the minor ingredients to be incorporated in large amounts.
2Strength
If vacuum cooling is applied to control material temperature at 30 to 40° C., then the binding reaction effect is enhanced, but the process complexity increases
Solution Approach 1:
The patent applies phase transitions by using vacuum cooling to rapidly reduce the temperature of the mixed ingredients from a high temperature state to a controlled range of 30-40°C. This rapid cooling induces a phase change in the moisture within the ingredients, causing condensation that enhances the binding reaction effect. The vacuum cooling process creates optimal conditions for starch gelatinization and binding while maintaining the structural integrity of the rice buns.
3Strength
If two-stage oven cooking process is used with hot air drying and grilling, then the binding strength is fixed and shape is retained, but the manufacturing time increases
Solution Approach 1:
The patent applies segmentation by dividing the cooking process into two distinct stages: hot air drying and grilling. The first stage (hot air drying) removes excess moisture and初步 sets the binding structure, while the second stage (grilling) completes the binding reaction and creates the characteristic texture. This segmented approach allows each stage to optimize specific functions, fixing the binding strength and retaining the shape efficiently.
Solution Approach 2:
The patent maintains continuity of useful action by seamlessly transitioning between the hot air drying and grilling stages without interruption. The hot air drying stage prepares the rice buns for grilling by removing surface moisture and setting the structure, and the grilling stage immediately follows to complete the binding reaction. This continuous process maximizes efficiency by eliminating idle time between stages while ensuring optimal binding strength development.
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 method effectively reinforces the binding strength of bibim rice buns, allowing them to retain their original shape throughout various stages, including transfer, storage, cooking, and assembly, while achieving a crispy exterior and a soft interior.
Implementation Method 1
mixing of minor ingredients of the bibim rice buns and the pregelatinized waxy corn starch so as to increase the binding strength
Implementation Method 2
the ingredients mixed in the mixing stage may be vacuum cooled until a material temperature reaches 30 to 40° C. in a cooling stage
Implementation Method 3
heat treating the bibim rice buns in an oven cooking stage by drying with hot air in a first trial
Implementation Method 4
grilling in a second trial
Data Source
AI summary
The present disclosure relates to a method for producing bibim rice buns with excellent binding strength, more particularly, to a method for producing bibim rice buns having excellent binding strength, and retaining its complete shape, of which main and minor ingredients are not get loose during an additional secondary cooking because the outside is grilled, by inputting the pregelatinized waxy corn starch in a stir-frying stage and a mixing stage in the manner of divisional input so as to reinforce the biding strength, vacuum cooling bibim rice buns until a material temperature of ingredients reach 30 to 40° C. in a cooling stage, and heat treating the bibim rice buns in an oven cooking stage by drying with hot air in a first trial and grilling in a second trial.