Delayed-Swelling Starch for Soup Concentrate Lumping
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Solution Overview
Problem
Food concentrates with high starch content often experience lumping issues during dilution and may lack sufficient viscosity in the ready-to-eat product, especially after prolonged storage, due to the use of non-gelatinized starches without sorbitol, which is undesirable.
Innovation Solution
A food concentrate formulation comprising 20-70% water, 15-40% salt, and 10-55% delayed-swelling physically modified non-gelatinized starch with a Ref Tonset of at least 70°C, along with a minimal amount of sorbitol or none, and an effective thickening agent, to reduce lumping and maintain viscosity in the ready-to-eat product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If non-gelatinized starches are used in food concentrates, then the concentrate can be stored without gelatinization, but lumping occurs during dilution and viscosity is insufficient in the ready-to-eat product
Solution Approach 1:
The patent applies physical modification to starch to change its gelatinization temperature parameters. Specifically, the starch is modified to have a gelatinization onset temperature (Tonset) of at least 70°C, which is higher than native starches. This parameter change allows the starch to remain stable in the concentrate during storage and transport, then gelatinize properly during cooking to provide adequate viscosity without lumping issues.
2Stability of the object's composition
If non-gelatinized starches are used in food concentrates, then the concentrate can be stored without gelatinization, but the ready-to-eat product lacks sufficient viscosity after prolonged storage
Solution Approach 1:
The patent modifies starch parameters through physical treatment to achieve a gelatinization onset temperature of at least 70°C. This elevated temperature parameter ensures that the starch remains stable and non-gelatinized during concentrate storage, yet gelatinizes reliably during the cooking process to provide sufficient viscosity in the final product, even after prolonged storage of the concentrate.
3Ease of operation
If sorbitol is added to prevent lumping, then lump formation is reduced, but the product contains an undesirable ingredient for gravy, soup or sauce
Solution Approach 1:
The patent eliminates sorbitol by changing the starch parameters through physical modification. The modified starch with Tonset of at least 70°C inherently resists lumping during dilution without requiring sorbitol, thus removing the undesirable ingredient while maintaining ease of operation and product quality.
4Quantity of substance
If high starch content is used in food concentrates, then the concentrate is more concentrated, but lumping issues increase during dilution
Solution Approach 1:
The patent uses physically modified starch with a gelatinization onset temperature of at least 70°C. This parameter change allows the starch to remain stable at high concentrations in the concentrate without premature gelatinization, and then gelatinize properly during dilution and cooking to provide adequate viscosity without excessive lumping, thus resolving the contradiction between concentration and ease of operation.
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 formulation significantly reduces lump formation and maintains desired viscosity in the ready-to-eat product even after prolonged storage, providing a more robust and stable food concentrate.
Implementation Method 1
In the presence of sufficient water and when the temperature is high enough (usually more than 60°C) the starch granules start to swell. This process, also referred to as gelatinisation, is usually characterised by the loss of the crystalline structure (order-disorder transition)
Implementation Method 2
As water is heated with starch granules, gelatinisation occurs, involving an endothermic reaction
Implementation Method 3
gelatinisation occurs, involving an endothermic reaction. DSC provides a quantitative measure of the heat flow associated with the starch gelatinisation
Data Source
Figure 1
Figure 2A~2B
AI summary
A food concentrate in the form of a paste is provided with high amounts of non- gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.