Fried Dough Oil Reduction via Fruit-Juice Powder
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for reducing oil absorption in fried dough products often compromise their texture, mouthfeel, and visual appearance, failing to provide a balanced solution for lower oil content while maintaining desirable product properties.
Innovation Solution
Incorporating fruit-juice powder, particularly apple-juice powder, into the dough composition to reduce oil absorption while maintaining optimal visual appearance, texture, and mouthfeel, achieved through a specific method involving the mixing of an aqueous fruit-juice powder composition with flour and subsequent shaping and frying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional methods (baking powder, alginic acid, polysaccharide thickeners) are used to reduce oil absorption, then oil content is reduced, but texture, mouthfeel, and visual appearance are compromised
Solution Approach 1:
The patent changes the chemical composition parameters of the dough by incorporating fruit-juice powder (containing organic acids, sugars, and pectin) instead of conventional additives. This parameter change allows the dough to achieve both reduced oil absorption and maintained sensory quality through the unique interaction of fruit-juice components with the frying oil and dough structure.
Solution Approach 2:
The patent creates a composite dough system by combining fruit-juice powder with traditional flour ingredients. The composite material exhibits synergistic effects where the fruit-juice components (organic acids, sugars, pectin) work together to simultaneously reduce oil uptake and preserve texture and appearance, overcoming the limitations of single-function additives.
2Quantity of substance
If methyl cellulose or hydroxypropyl methyl cellulose is used to reduce oil absorption, then oil content is reduced, but the production process becomes more complex and product properties are negatively affected
Solution Approach 1:
The patent applies multi-functionality by using fruit-juice powder that simultaneously performs multiple roles: it acts as an oil absorption inhibitor, a texture enhancer, a natural colorant, and a flavoring agent. This replaces the need for separate additives and complex processing steps required by methyl cellulose methods, simplifying the overall production process while achieving the same or better results.
3Productivity
If larger quantities of dough are fried to increase productivity, then output increases, but oil absorption and quality consistency become problematic
Solution Approach 1:
The patent applies preliminary action by incorporating fruit-juice powder into the dough composition before frying. This pre-treatment creates a protective matrix in the dough that proactively resists oil penetration during the frying process, allowing larger quantities to be fried simultaneously without increasing overall oil absorption or compromising quality consistency across the batch.
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 use of fruit-juice powder results in fried dough products with reduced oil absorption and improved texture and appearance, allowing for larger quantities to be fried without altering the oil content, thus addressing the limitations of previous methods.
Implementation Method 1
the ingestion of too much oil may lead to obesity, accumulation of fats, blood diseases and the like, and harmful effects of such ingestion of too much oil have been emphasized
Implementation Method 2
the structure of the fried dough composition is converted into a sponge-like structure during frying because of the expansion of the dough
Data Source
Figure 1A~1C
Figure 2A~2B
AI summary
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).