Cereal Improver Using Maltol and Aroma Compounds
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cereal processed food products, such as cooked rice and noodles, experience a decrease and deterioration of flavor and texture over time due to lipid oxidation and starch aging, especially when stored at room temperature or under a chilled state. Additionally, the use of edible oil and fat in these products leads to unpleasant flavors and odors.
Innovation Solution
The use of a seasoning liquid containing maltol and at least one aroma component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal, added to cereal processed food products in a predetermined amount, helps to suppress the decrease and deterioration of flavor and texture. This seasoning liquid also mitigates the unpleasant flavors and odors associated with edible oil and fat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If cereal processed food products are stored at room temperature or under a chilled state for several hours, then storage and distribution convenience is improved, but lipid oxidation and starch aging progress, causing flavor and texture deterioration
Solution Approach 1:
The patent applies preliminary action by adding specific aroma components (maltol, 5-hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal) to the cereal processed food products before storage. These components are pre-introduced to counteract the lipid oxidation and starch aging that will occur during storage, thereby maintaining flavor and texture quality even when stored at room temperature or chilled states for several hours.
2Shape
If edible oil and fat are added to cereal processed food products, then separation and texture are improved, but unpleasant flavors and odors are generated due to oxidation over time
Solution Approach 1:
The patent converts the harmful effect of oil oxidation into a beneficial outcome by introducing specific aroma components that counteract the unpleasant odors. The aroma components (maltol, 5-hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal) are selected to mask or neutralize the oxidized oil odors, thereby allowing the use of edible oil and fat for texture improvement without generating unpleasant flavors.
Solution Approach 2:
The patent uses aroma components as intermediary substances that mediate between the edible oil and fat and the consumer's sensory perception. These intermediaries (specific aroma compounds) are introduced to modify the odor profile of the oxidized oil, transforming the harmful oxidation products into acceptable or even desirable flavor characteristics.
3Temperature
If cereal processed food products are reheated after storage, then eating temperature is improved, but deteriorated odor and dry/crumbly texture become more conspicuous
Solution Approach 1:
The patent applies preliminary action by pre-introducing aroma components that are stable through reheating processes. These components (maltol, 5-hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal) are added before storage and remain effective after reheating, counteracting the deterioration that occurs during both storage and subsequent heating, thereby maintaining flavor and texture quality.
Data Source
AI summary
An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).