Frozen Grated Daikon Thawing With Starch Phosphates for Texture

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Solution Overview

Problem

Conventional methods for thawing frozen grated daikon radish result in excessive moisture release, leading to decreased yield, loss of freshness, and impaired texture due to increased fiber content and viscosity.

Innovation Solution

Adding distarch phosphate and hydroxypropyl distarch phosphate in the range of 2 to 10% by mass during thawing to suppress moisture release and maintain texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of substance

If carboxymethyl cellulose is added to prevent moisture release during thawing, then moisture retention is improved, but viscosity and stickiness increase impairing texture

Engineering Contradiction:

Improvemoisture retentionVSAvoidviscosity and stickiness

Core Design Contradiction:

Loss of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent changes the chemical parameter by replacing carboxymethyl cellulose with distarch phosphate and hydroxypropyl distarch phosphate. These starch derivatives have different molecular structures and properties that allow them to retain moisture without forming excessive viscosity, thus resolving the contradiction between moisture retention and texture maintenance.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent uses a composite approach by combining distarch phosphate and hydroxypropyl distarch phosphate together, rather than using a single additive. This combination creates a synergistic effect where the starch derivatives work together to control moisture retention while maintaining acceptable texture, avoiding the harmful viscosity effect of carboxymethyl cellulose.

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If conventional thawing methods are used for frozen grated daikon radish, then simplicity is maintained, but moisture release increases leading to yield decrease and texture impairment

Engineering Contradiction:

Improvethawing simplicityVSAvoidmoisture release

Core Design Contradiction:

Ease of manufactureVSLoss of substance

Solution Approach 1:

The patent applies preliminary action by pre-treating the grated daikon radish with distarch phosphate and hydroxypropyl distarch phosphate before freezing and thawing. This preliminary addition of moisture-retaining agents prevents excessive moisture release during the thawing process, thereby maintaining yield and texture without complicating the overall process.

Inventive Principle:

Principle #10Preliminary action

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

Effectively reduces moisture release and prevents viscosity, ensuring excellent texture in thawed grated daikon radish.

Implementation Method 1

distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish... allowing the release of moisture from grated daikon radish after thawing to be reliably suppressed

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Implementation Method 2

grated daikon radish can be obtained with no impairment of texture due to viscosity (stickiness)... distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total

Methodology Applied

Scientific EffectViscosity control:

Data Source

PatentUS20260026521A1Method for thawing frozen grated daikon radish

Publication Date: 2026.01.29 KOGAWA CO LTD

AI summary

There is provided a method for thawing frozen grated daikon radish that can reliably suppress the release of moisture from grated daikon radish after thawing, and that does not cause impairment of texture due to viscosity (stickiness). In the present invention, when the frozen grated daikon radish is thawed, distarch phosphate and hydroxypropyl distarch phosphate are added in the range of 2 to 10% by mass in total with respect to the entire amount of the frozen grated daikon radish.