Crosslinked Starch Batter for Non-Greasy Fried Coatings
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Solution Overview
Problem
Existing batters for fried foods often result in greasy and smeary textures, reducing the favorability of both texture and appearance, and fail to maintain a desirable rough, mat, and non-greasy surface appearance after deep-frying.
Innovation Solution
Using pregelatinized phosphoric acid-crosslinked starch with specific degree of pregelatinization and viscosity as a batter component, which imparts a crispy and non-greasy texture with a floury coating to fried foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional batters are used for fried foods, then coating is formed on the food surface, but the coating becomes greasy and smeary with poor texture and appearance
Solution Approach 1:
The patent applies parameter changes by modifying the starch structure through phosphoric acid crosslinking and pregelatinization treatment. This chemical modification changes the physical and chemical parameters of the starch, including its gelatinization temperature, viscosity, and water absorption characteristics, thereby preventing the greasy and smeary texture in the coating while maintaining proper coating formation
Solution Approach 2:
The patent uses composite materials by combining pregelatinized phosphoric acid-crosslinked starch with other batter components in specific proportions. This composite formulation creates a synergistic effect where the modified starch works together with other ingredients to produce a coating that is crispy, non-greasy, and has desirable texture, resolving the contradiction between coating formation and greasy appearance
2Ease of manufacture
If conventional batters are used for fried foods, then coating is formed, but the coating appears sticky or too hard with reduced favorability
Solution Approach 1:
The pregelatinization process changes the gelatinization parameters of starch, allowing it to gelatinize at lower temperatures and more uniformly. The phosphoric acid crosslinking modifies the starch chain structure, controlling the degree of polymerization and preventing excessive hardness. These parameter changes ensure the coating forms properly without becoming sticky or too hard
Solution Approach 2:
The patent applies local quality by creating different functional zones within the coating structure. The pregelatinized starch provides a crispy outer layer while the crosslinked structure maintains structural integrity without excessive hardness. This localized functional differentiation resolves the contradiction between proper coating formation and avoiding sticky or too hard texture
3Ease of manufacture
If conventional batters are used for fried foods, then coating is formed on the food surface, but the appearance becomes greasy and lacks desirable rough, mat texture
Solution Approach 1:
The phosphoric acid crosslinking treatment changes the surface properties of the starch particles, affecting how they interact with oil during frying. The modified starch absorbs and binds oil differently, preventing excessive oil accumulation on the coating surface. This parameter change in oil interaction properties eliminates the greasy appearance while maintaining proper coating formation and achieving the desired rough, mat texture
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 use of pregelatinized phosphoric acid-crosslinked starch achieves a non-greasy appearance with a crispy, floury coating, enhancing the texture and appearance of fried foods.
Implementation Method 1
a pregelatinized phosphoric acid-crosslinked starch having a predetermined property as a material of a batter for fried foods
Implementation Method 2
pregelatinized phosphoric acid-crosslinked starch
Data Source
AI summary
Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25°C and 12 to 30 rpm.