Frozen Strawberry Texture via Controlled Heating and Sugar Osmosis
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Solution Overview
Problem
Frozen strawberries are hard and difficult to bite into, lacking a desirable mouthfeel.
Innovation Solution
A method involving heating strawberries in water between 70°C and 100°C for 1-180 seconds, followed by immersion in a sugar solution between 0°C and 20°C for 32 hours to 7 days, and then freezing, which results in a frozen strawberry with a breaking load of 10,000 to 30,000 g and a breaking strain factor of 15% or more, enhancing its chewy texture and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a strawberry is frozen using conventional methods, then the strawberry can be stored and transported, but the strawberry becomes hard and difficult to bite into, resulting in poor mouthfeel
Solution Approach 1:
The strawberry is subjected to preliminary heating treatment before freezing to modify its internal structure. This preliminary action prepares the strawberry to achieve desirable mouthfeel properties after freezing, resolving the contradiction between storage reliability and eating quality.
Solution Approach 2:
The invention changes the physical parameters of the strawberry through controlled heating at specific temperatures for specific durations, then freezing under controlled conditions. These parameter changes transform the strawberry's texture characteristics to achieve both good storage stability and acceptable mouthfeel after freezing.
2Manufacturing precision
If a strawberry is heated at high temperature for extended periods, then the texture and flavor are improved, but the cooking time increases and energy consumption rises
Solution Approach 1:
The invention identifies specific parameter ranges for heating temperature and time that optimize the balance between quality improvement and processing efficiency. By controlling the heating parameters within specific ranges, the strawberry achieves desirable texture and flavor without excessive cooking time or energy consumption.
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 frozen strawberry that is easier to bite into and has a better mouthfeel, improved flavor, and a more appealing aroma, increasing its consumer appeal.
Implementation Method 1
using water, having a temperature of not less than 70° C. and not more than 100° C., to heat a strawberry
Implementation Method 2
immersing the strawberry, having been subjected to the heating step, in a sugar solution
Implementation Method 3
a freezing step of freezing the strawberry having been subjected to the sugar immersion step
Data Source
AI summary
An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.