Vegetable Fruit Bread Fermentation Method
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Solution Overview
Problem
Commercially available bread in China is often sweet, high in oil and additives, lacks nutritional variety, and has limited flavor options, making it unsuitable as a staple food for Chinese consumers.
Innovation Solution
A bread manufacturing method using vegetable or fruit as the main ingredient combined with flour, egg, and milk, involving grinding, steaming, fermentation, and baking to create a balanced and nutritious dough that can be used to produce various bread products, including pastries and snacks, without the need for additional additives like oil, sugar, or salt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional bread manufacturing methods are used with additives like oil, sugar, and cream, then flavor and texture are improved, but nutritional value deteriorates and healthfulness worsens
Solution Approach 1:
The patent changes the fundamental parameters of bread manufacturing by replacing traditional ingredients (flour, water, yeast, oil, sugar) with vegetable/fruit puree as the primary component. This parameter change allows the dough to achieve proper consistency and fermentation properties without adding harmful additives, thus improving nutritional value while maintaining acceptable flavor and texture through the natural properties of vegetables and fruits
Solution Approach 2:
The patent creates a composite material system by combining vegetable/fruit puree with flour, eggs, and milk to form a new type of dough. This composite approach allows the beneficial nutrients from vegetables and fruits to be integrated with the structural properties of flour and the enriching effects of eggs and milk, achieving both healthfulness and desirable sensory characteristics without traditional additives
2Reliability
If vegetable or fruit is used as the main ingredient, then nutritional value and healthfulness are improved, but manufacturing complexity increases
Solution Approach 1:
The patent segments the manufacturing process into distinct stages: vegetable/fruit preparation and puree extraction, dough formulation with specific ingredient ratios, fermentation control, and baking. This segmentation allows each stage to be optimized independently, managing the complexity of using vegetable/fruit as the main ingredient while ensuring consistent nutritional quality and product performance
3Reliability
If additives and improvers are reduced, then healthfulness is improved, but flavor variety deteriorates
Solution Approach 1:
The patent applies local quality by using different vegetables and fruits as the main ingredient to create diverse flavor profiles. Each vegetable or fruit brings its unique taste, aroma, and nutritional characteristics, allowing for flavor variety without requiring traditional additives. The base dough can be customized with specific vegetable/fruit selections to achieve desired flavor variations while maintaining healthfulness
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 bread products with enhanced nutrition and flavor, meeting modern food safety and health standards, offering a fresh, fragrant, and easy-to-digest option with a longer shelf life, suitable for immediate consumption or storage, and can be produced efficiently in a central factory for distribution.
Implementation Method 1
taking the steamed slurry out and mixing uniformly with an appropriate amount of flour to carry out a first mixed fermentation to produce a first mixed fermented dough
Implementation Method 2
mixing the first mixed fermentation dough is mixed uniformly with eggs, milk, and a preferred active dry yeast to carry out a second mixed fermentation to produce a second mixed fermented dough
Data Source
AI summary
The invention discloses a food, ingredients of the food are made of vegetable or fruit, flour, egg and milk, the vegetable or fruit is fermenting and fermented paste of vegetable or fruit which is in fermentation under a condition without adding any water, sugar, and microbiological bacteria; the food is prepared by mixing, fermentating and baking a mixed and various chinese and western food products by carrying out at least one fermentation on a mixture of vegetable or fruit, flour, egg and milk.