Food Composition Emulsion Starch Texture Control
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Solution Overview
Problem
Existing food production methods fail to consistently achieve a desirable texture and workability in bakery and processed meat foods, particularly in terms of storage stability and handling ease.
Innovation Solution
A method involving the production of a food composition using a mixture of powdery granular starch, edible oil, fat, and an emulsifying agent, where the starch content is high and low molecular weight starch is included, along with specific processing conditions such as heating and storage, to create a stable and workable dough or paste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional mixing methods are used to prepare dough, then the production process is simple, but the texture and workability are not satisfactory
Solution Approach 1:
The patent uses a composite emulsion system combining multiple starch types (modified starch with specific gelatinization temperature range, and another starch), proteins, and emulsifiers to achieve superior texture. This composite material approach resolves the contradiction by creating a complex formulation that delivers precise texture control without requiring complex processing equipment.
Solution Approach 2:
The patent specifies precise parameter ranges including emulsion content (5-20 parts per 100 parts flour), starch gelatinization temperature (30-60°C), and molecular weight characteristics. By controlling these parameters within defined ranges, the invention achieves consistent texture quality while maintaining a relatively simple production process.
2Ease of operation
If standard dough formulations are used, then the production process is straightforward, but workability and storage stability are poor
Solution Approach 1:
The patent introduces an emulsion as an intermediary substance that mediates between the starch, protein, and oil components. This emulsion, containing specific emulsifiers and controlled particle size distribution, improves workability by enhancing dough handling while simultaneously providing storage stability through its protective colloidal structure that prevents component separation over time.
Solution Approach 2:
The patent applies local quality by creating specific functional zones within the dough structure through the emulsion system. The modified starch with controlled gelatinization temperature creates localized gel structures that provide stability, while the emulsifier molecules locally reduce surface tension and improve workability in specific regions of the dough matrix.
3Manufacturing precision
If high starch content is used to improve texture, then the dough becomes sticky and difficult to handle
Solution Approach 1:
The patent changes the physical-chemical parameters of the starch by using modified starch with controlled gelatinization temperature (30-60°C) and specific molecular weight distribution. This parameter modification allows the starch to contribute to texture uniformity through controlled gel formation while the modified surface properties and emulsion interaction prevent excessive stickiness, improving dough handling.
Solution Approach 2:
The emulsion acts as an intermediary between the high starch content and the dough matrix. The emulsifier molecules in the emulsion interact with the starch surfaces, reducing intermolecular adhesion and stickiness while allowing the starch to maintain its texture-enhancing gel structure. This mediator enables high starch content without the negative handling effects.
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 results in a food product with improved texture and workability, maintaining quality even after storage, and enhancing the production process by ensuring non-stickiness and uniformity in dough handling.
Implementation Method 1
a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material
Implementation Method 2
the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch
Implementation Method 3
a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included, a content of the low molecular weight starch being equal to or more than 3% by mass and equal to or less than 45% by mass
Implementation Method 4
a degree of swelling in cold water at 25° C. is equal to or higher than 5 and equal to or lower than 20
Implementation Method 5
a low molecular weight starch obtained from a starch having an amylose content of equal to or more than 5% by mass is included
Implementation Method 6
the step of obtaining an emulsion is a step of obtaining the emulsion, in which a heating yield of a dough obtained by heating the emulsion at 200° C. for 5 minutes is equal to or greater than 85% by mass and equal to or less than 100% by mass
Data Source
AI summary
A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.