Dried Grain-Like Granules Resistant Starch Texture
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Solution Overview
Problem
Existing grain-like products, such as konjac rice and rice cooked with resistant dextrin, either have an unnatural texture or limited caloric reduction when used as a replacement for regular rice, leading to an unnatural eating experience and texture differences.
Innovation Solution
A dried grain-like granular product combining resistant starch and non-resistant starch, with a preferred ratio of 20-80% resistant starch and 30-75% non-resistant starch, along with optional sugar and amino acids, to mimic the texture and caloric profile of cooked rice.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If konjac flour is used to create grain-like products, then caloric intake is suppressed, but the texture becomes soft and unnatural
Solution Approach 1:
The patent combines konjac flour with starch and protein to create a composite material that achieves both low calorie content and natural rice-like texture. The starch and protein components compensate for the soft texture缺陷 of konjac flour alone, while maintaining the caloric suppression benefit.
Solution Approach 2:
The patent modifies the chemical composition parameters by adding specific amounts of starch (10-50 wt%) and protein (5-30 wt%) to konjac flour, transforming the texture properties from soft/unnatural to firm/natural while preserving the low-calorie characteristic.
2Loss of energy
If resistant dextrin is added to rice, then caloric intake and blood glucose level are suppressed, but the amount is limited to 10-15% due to texture and flavor differences
Solution Approach 1:
The patent creates a composite formulation where konjac flour serves as the base and is combined with starch and protein, allowing resistant materials to be incorporated at higher levels (20-80 wt% konjac flour provides resistance) without the texture/flavor degradation seen when adding resistant dextrin to regular rice.
Solution Approach 2:
The patent changes the formulation parameters by using konjac flour as the primary resistant component rather than adding resistant dextrin as a supplement, enabling higher concentrations (20-80 wt%) while maintaining acceptable texture and flavor through the synergistic effect of combined ingredients.
3Loss of energy
If resistant starch is used alone, then caloric intake is suppressed, but texture and flavor similar to ordinary rice cannot be obtained
Solution Approach 1:
The patent formulates a composite where resistant starch (konjac flour) is combined with regular starch and protein, creating a synergistic effect where the starch and protein components restore the texture and flavor properties lost when using resistant starch alone, while maintaining caloric suppression.
Solution Approach 2:
The patent adjusts the compositional parameters by adding starch (10-50 wt%) and protein (5-30 wt%) to resistant starch, transforming the texture and flavor properties from unnatural to rice-like, while the resistant starch component (20-80 wt%) maintains the caloric suppression effect.
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 combination of resistant and non-resistant starches reduces caloric intake while maintaining a texture and flavor similar to cooked rice, allowing for effective replacement of regular rice in cooking and consumption.
Implementation Method 1
a dried grain-like granular product that can be eaten by cooking with heat
Implementation Method 2
using a resistant starch and a non-resistant starch in combination, and thus, the present invention has been accomplished
Data Source
AI summary
An object of the present invention is to provide a dried grain-like granular product suppressing caloric intake, and having texture close to that of cooked rice. Another object of the present invention is to provide a dried grain-like granular product that can not only be used as a replacement of a part of cooked rice but can also be singly used. A dried grain-like granular product that can be eaten by cooking with heat, containing a resistant starch in a content of 20 to 80% by weight with respect to the entire amount, and a dried grain-like granular product further containing a non-resistant starch.