Gelatinized Candy Starch Mixture for Rapid Gelation
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Solution Overview
Problem
Existing starch-based gelatinized candies face challenges with prolonged gelation times and processability issues, which hinder efficient production and product quality.
Innovation Solution
A gelatinized candy production method utilizing a mixture of liquefied and stabilized legume starch, such as pea starch, combined with modified starches like potato or tapioca starch, with specific ratios and processing conditions to enhance gelation speed and processability, including the use of sweeteners and drying techniques.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If conventional starch-based gelatinized candy production methods are used, then the candy can be produced with standard ingredients, but the gelation time is prolonged and processability is poor
Solution Approach 1:
The patent changes the chemical composition parameters of the starch by using a specific mixture of modified potato starch (20-40% of total starch) and tapioca starch (60-80% of total starch), with the modified starch having specific properties (liquefied, stabilized, and/or crosslinked). This parameter change in composition directly reduces gelation time and improves processability
Solution Approach 2:
The patent employs a composite starch system combining two different starch types (potato and tapioca) with specific modification states. The modified potato starch and tapioca starch work synergistically to achieve both rapid gelation and improved processability, resolving the contradiction between speed and manufacturability
2Speed
If legume starch is used to reduce gelation time, then gelation speed increases, but the starch composition becomes more complex requiring precise mixing ratios
Solution Approach 1:
The patent defines specific parameter ranges for the starch mixture: modified potato starch at 20-40% and tapioca starch at 60-80% of total starch content. These parameter specifications optimize gelation speed while managing composition complexity through clear formulation guidelines
Solution Approach 2:
The patent assigns different functional roles to different starch components: modified potato starch provides rapid gelation properties while tapioca starch contributes to texture and stability. This local quality differentiation allows each component to optimize its function within the composite system
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 results in faster gelation and improved processability, particularly suitable for producing gum, jelly, and chewy candies, with enhanced texture and production efficiency.
Implementation Method 1
a starch dough comprising the two starch components is heated to 90° C. and thus gelatinized
Implementation Method 2
The extruded dough is then quenched with water. This process liquefies the starch mixture and reduces its viscosity. Quenching the noodles is also said to stabilize the starch mixture.
Data Source
AI summary
The present invention relates to a gelatinized confectionery containing a liquefied pulse starch or a mixture of a liquefied pulse starch and at least one modified starch of other origin, wherein the liquefied pulse starch and the modified starch of other origin are present in the mixture in a mixing ratio of 99:1 to 1:99 percent by weight (based on the total mixture).