Fine-Bubble Batter Coating for Crisp Deep-Fried Texture Retention
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Solution Overview
Problem
Existing methods struggle to maintain the crunchy and crispy texture of deep-fried food product coatings during storage, as they either become hard or lose their texture due to moisture absorption and gluten content, leading to a bread-like consistency.
Innovation Solution
Introduce fine bubbles into the batter raw material liquid to create a batter coating with improved texture, using air bubbles with diameters less than 100 μm, which are generated by known methods and devices, and adjust viscosity to enhance texture retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the amount of moisture in the batter is adjusted to ensure batter function, then the batter can be properly applied to the filling, but the crunchy texture of the batter coating decreases due to moisture absorption by insoluble components
Solution Approach 1:
The patent introduces fine bubbles (micro-bubbles) into the batter to create a porous structure. These bubbles form a three-dimensional network within the batter that prevents moisture absorption by insoluble components while maintaining proper batter application. The porous structure allows the batter to remain crunchy and crispy by preventing water accumulation that would otherwise soften the coating.
Solution Approach 2:
The patent creates a composite batter system by combining traditional batter ingredients with fine bubbles. This composite structure integrates the liquid batter matrix with a gas phase (fine bubbles), creating a multi-phase material that simultaneously achieves proper coating properties and crunchy texture. The combination prevents moisture absorption while maintaining ease of application.
2Strength
If the type of wheat-derived starch is changed to increase gluten content, then the batter coating becomes harder and more difficult to bite through, but if the type of starch is changed to reduce gluten, then the chewiness and other properties of the batter coating are impaired
Solution Approach 1:
The fine bubbles create a porous three-dimensional network within the batter that interferes with gluten formation and prevents the batter coating from becoming too hard. This porous structure breaks up continuous gluten networks, making the coating easier to bite through while still providing structural integrity. The bubbles act as physical separators that prevent excessive gluten development regardless of starch type.
Solution Approach 2:
The patent changes the physical parameters of the batter by introducing gas bubbles, which fundamentally alters how the starch and gluten proteins interact. This parameter change (adding gas phase) prevents the formation of dense, hard gluten networks while maintaining coating strength. The bubble structure creates a lighter, more manageable texture that is easier to bite through.
3Temperature
If deep-fried food products are displayed and sold while kept warm in warmer cases, then the products remain warm for sale, but the batter coating becomes hard and difficult to bite through after 3 to 4 hours of warming
Solution Approach 1:
The fine bubbles create a porous structure within the batter coating that acts as a buffer against thermal degradation. During warming, the porous structure prevents moisture migration and maintains the crunchy texture by preventing water accumulation in the coating. This structure preserves the original texture even after extended warming periods.
Solution Approach 2:
The fine bubbles are introduced into the batter before frying, creating a pre-established porous structure that cushions against the harmful effects of prolonged warming. This preliminary structural preparation prevents the batter coating from becoming hard and difficult to bite through, even after 3-4 hours of warming in display cases.
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 introduction of fine bubbles maintains the crunchy and crispy texture of deep-fried food products, preventing deterioration during storage and improving sensory evaluation scores.
Implementation Method 1
introducing fine bubbles into the batter raw material liquid to obtain batter for a deep-fried food product
Implementation Method 2
the introduction of fine bubbles into pre-provided batter can impart crunchy, crispy, and other textures to the batter coating
Implementation Method 3
since the moisture absorbed by insoluble components in the batter raw material components is difficult to be evaporated by deep-frying, which is performed when producing deep-fried food products, the crunchy texture of the batter coating may decrease
Implementation Method 4
deep-frying the processed food product for deep-frying
Implementation Method 5
the crunchy texture of the batter coating decreases
Data Source
AI summary
The present disclosure provides a new technical means for imparting crunchy, crispy, and other textures to the batter coating of deep-fried food products, and for preventing deterioration of such textures. More specifically, the present disclosure provides a method for producing batter for a deep-fried food product, the method comprising: providing a batter raw material liquid; introducing fine bubbles into the batter raw material liquid to obtain batter for a deep-fried food product.