Oil- and Fat-Containing Gel With Bite-Triggered Oil Release
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing oil- and fat-containing gels do not adequately replicate the texture of livestock meat, where oil and fat ooze out when bitten, and existing methods for juiciness through heating are different from the mouthfeel of biting.
Innovation Solution
An oil- and fat-containing gel is formulated using curdlan, oil, fat, and deacylated gellan gum, with specific proportions and preparation methods to achieve a texture where oil and fat ooze out when bitten, measured by a defined method.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If oil and fat are firmly emulsified and retained with thermally solidified curdlan, then the composition provides stability and structure, but it fails to provide a texture where oil and fat ooze out when bitten
Solution Approach 1:
The patent combines curdlan with deacylated gellan gum to create a composite gel system. This composite material integrates the thermal gelation properties of curdlan with the structure-forming capabilities of deacylated gellan gum, enabling both emulsion stability and the desired oozing texture when bitten. The synergistic interaction between these two biopolymers resolves the contradiction by providing a dual-function matrix that simultaneously retains oil/fat during storage and releases it during consumption.
2Ease of operation
If agar is melted by heating to release oil and fat, then juiciness feeling is achieved, but this is different from the juiciness feeling when bitten in the mouth
Solution Approach 1:
The patent changes the gelation mechanism from thermal melting (agar-based) to pH-induced gelation (curdlan-deacylated gellan gum system). By adjusting the pH to the isoelectric point of curdlan, the gel structure forms and can subsequently release oil and fat through mechanical compression (biting) rather than thermal melting. This parameter change eliminates the requirement for heating while achieving the desired juiciness feeling directly in the mouth.
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 gel achieves a texture where oil and fat ooze out when bitten, enhancing the richness of food and potentially contributing to weight reduction by using vegetable fats and oils.
Implementation Method 1
an oil- and fat-containing gel containing curdlan, oil and fat, and deacylated gellan gum
Data Source
Figure 1~3
Figure 4~5
AI summary
An object of the present invention is to provide an oil- and fat-containing gel having a texture such that oil oozes out when bitten, a method for producing the oil- and fat-containing gel, or food containing the oil- and fat-containing gel. Curdlan, oil and fat, and deacylated gellan gum are contained in the oil- and fat-containing gel. The effect of the invention of the present application by employing such a formulation is exhibited by the fact that the amount of liquid that exudes when the oil- and fat-containing gel is compressed by the method described in the present specification is a predetermined amount or more per unit volume of the gel.