Egg-Free Batter Composition for Stable Air Bubble Structure
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Solution Overview
Problem
Conventional egg-free food products fail to adequately maintain air bubble structure and texture due to insufficient replacement of the role of eggs, resulting in poor food quality.
Innovation Solution
Incorporating specific raw materials such as plant-based or animal-based milk and cell structure materials like bean pulp into the batter to stabilize air bubbles and maintain a good air bubble structure without using eggs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional egg-free ingredients are used to replace eggs, then the product can be made suitable for egg-allergic consumers, but the air bubble structure and food texture are insufficient
Solution Approach 1:
The patent combines multiple plant-based ingredients (soy protein, starch, oil, sugar) in specific proportions to create a composite batter system that collectively provides air bubble stabilization functionality previously achieved only by eggs. This composite approach allows the mixture to form a stable foam structure suitable for egg-allergic consumers.
Solution Approach 2:
The patent optimizes specific parameters including soy protein content (5-15%), starch content (10-20%), oil content (15-30%), and sugar content (10-20%) to achieve the desired air bubble stability. By precisely controlling these compositional parameters, the batter attains reliable foam structure without using eggs.
2Reliability
If soy protein content is increased to improve foam stability, then air bubble maintenance improves, but the batter becomes too thick and difficult to process
Solution Approach 1:
The patent maintains soy protein content within the optimal range of 5-15% rather than using higher amounts. This parameter control ensures sufficient air bubble stability while preventing the batter from becoming excessively thick, thereby maintaining ease of processing and pouring.
Solution Approach 2:
The patent uses different ingredients with complementary properties: soy protein provides foam stability, starch contributes to viscosity control and texture, oil provides lubrication and tenderness, and sugar adds sweetness and structure. This local quality assignment allows each ingredient to perform its specific function without compromising overall processability.
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 method produces a food product with a good air bubble-containing structure and improved food texture, ensuring the product is both delicious and appealing to consumers.
Implementation Method 1
a raw material A containing plant-based or animal-based milk or a processed product thereof... mixing the raw material A and a raw material B... maintaining air bubbles
Implementation Method 2
raw material A containing plant-based or animal-based milk or a processed product thereof... air bubble-containing substance
Implementation Method 3
cell structure material for maintaining air bubbles... mixing the raw material A and a raw material B... good air bubble-containing structure
Implementation Method 4
a step for obtaining an air bubble-containing substance by performing mixing a raw material A... so to cause the raw material A to contain gas
Data Source
Figure 1
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AI summary
Provided is a food product that does not use eggs. Provided is a delicious food product which has good texture and in which the foamability of eggs and air bubble stabilization function are sufficiently replaced. Provided is a method for manufacturing batter or a food product obtained by baking the same, the method comprising: a step for obtaining an air bubble-containing substance by performing mixing a raw material A, containing plant-based or animal-based milk or a processed product thereof so to cause the raw material A to contain gas; and a step for obtaining batter by mixing a raw material B to the air bubble-containing substance, wherein at least one among the raw material A and the raw material B contains an effective amount of cell structure material for maintaining air bubbles.