Enzyme-Modified Starch Batter Coating for Fried-Like Baked Products

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Solution Overview

Problem

The food industry faces challenges in replicating the sensorial attributes of fried food products, such as texture, taste, and appearance, in baked food products, particularly due to the high fat content associated with the frying process, which is undesirable from a health perspective.

Innovation Solution

A batter coating composition comprising approximately equal parts of flour and enzyme-modified starch plated with liquid cooking oil, along with salt, a leavening agent, and gluten, is applied to food products, allowing them to be baked while retaining the incorporated liquid cooking oil to mimic the fat-fried texture, appearance, and taste of fried foods.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If fat-frying is used to prepare coated food products, then texture, color, and mouth-feel are improved, but fat content increases

Engineering Contradiction:

Improvesensorial attributesVSAvoidfat content

Core Design Contradiction:

Ease of manufactureVSQuantity of substance

Solution Approach 1:

The patent changes the physical state of fat from liquid (in batter coating) to solid (after baking), and modifies the cooking method from frying to baking. The enzyme-modified starch undergoes gelatinization during baking, transforming the coating properties to resemble fried food characteristics while using minimal actual fat.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the mechanical frying process (submerging in hot fat) with a thermal baking process. The enzyme-modified starch coating undergoes gelatinization and crisping during baking, substituting the need for actual fat frying while achieving similar sensorial attributes.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Quantity of substance

If baking is used instead of fat-frying, then fat content is reduced, but texture and appearance deteriorate

Engineering Contradiction:

Improvefat contentVSAvoidsensorial attributes

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent modifies the starch coating through enzyme modification, changing its gelatinization temperature and structural properties. This allows the coating to undergo phase changes during baking that replicate the texture and appearance of fried foods without requiring actual fat frying.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite coating system combining enzyme-modified starch, flour, and liquid cooking oil. This composite material undergoes transformation during baking, with the enzyme-modified starch providing the structural framework that mimics fried food texture while the liquid oil provides flavor and mouth-feel without the need for fat frying.

Inventive Principle:

Principle #40Composite materials

3Ease of manufacture

If liquid cooking oil is incorporated into batter coating, then fat fried texture and taste are improved, but manufacturing complexity increases

Engineering Contradiction:

Improvetexture and tasteVSAvoidprocessing complexity

Core Design Contradiction:

Ease of manufactureVSDevice complexity

Solution Approach 1:

The patent incorporates liquid cooking oil into the batter coating formulation before application to the food product. The enzyme-modified starch is pre-modified to have specific gelatinization properties that enable it to function with minimal liquid oil, simplifying the overall process while achieving desired sensorial attributes.

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

The solution effectively reduces the fat content of baked food products while maintaining desirable sensorial attributes, enhancing their texture, appearance, and mouth-feel, making them more similar to fried foods without altering existing food industry processes.

Implementation Method 1

The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing

Methodology Applied

Scientific EffectCapillary action: Capillary Action

Implementation Method 2

The enzyme-modified starch is plated with a liquid cooking oil... the batter coating retains the incorporated liquid cooking oil

Methodology Applied

Scientific EffectAdsorption: Adsorption

Implementation Method 3

the batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities

Methodology Applied

Scientific EffectGelatinization:

Data Source

PatentUS9220282B2Coating composition and process for baked products to impart the attributes of fried products

Publication Date: 2015.12.29 THE BOARD OF TRUSTEES OF THE UNIV OF ARKANSAS

AI summary

A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.