Functional Mochi Formulation for Texture-Stable Active Ingredient Delivery
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Solution Overview
Problem
Existing mochi products lack functional ingredients that provide nutritional and pharmaceutical benefits, and integrating such ingredients alters their solubility, homogenization, and gelation processes, affecting their texture and stability.
Innovation Solution
A manufacturing process for mochi incorporating functional ingredients like plant extracts, amino acids, proteins, vitamins, minerals, and probiotics, using controlled microencapsulation to maintain organoleptic properties and stability, employing a Mogul machine for shaping and controlled drying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If functional ingredients are incorporated into mochi, then health benefits are provided, but texture and stability are affected
Solution Approach 1:
The patent uses a coating layer as an intermediary between the functional ingredients and the mochi matrix. This coating protects the functional ingredients from degrading the mochi's texture and stability while still allowing the health benefits to be delivered. The coating acts as a barrier that prevents direct interaction between incompatible components.
Solution Approach 2:
The patent modifies physical parameters such as incorporating functional ingredients in powdered form, controlling particle size, and adjusting concentration levels. These parameter changes allow the functional ingredients to be integrated without fundamentally altering the mochi's gelation process or final texture, thus maintaining stability while providing health benefits.
2Reliability
If functional ingredients are added to mochi base, then nutritional value is improved, but solubility and homogenization behavior are altered
Solution Approach 1:
The patent segments the functional ingredients into separate phases or layers rather than fully integrating them into the mochi base. This segmentation allows the functional ingredients to maintain their solubility characteristics independently while still being part of the final product, avoiding disruption to the homogenization process of the base mochi mixture.
Solution Approach 2:
The patent introduces intermediary substances such as carriers or encapsulation materials that facilitate the incorporation of functional ingredients without directly interfering with the solubility and homogenization of the mochi base. These intermediaries act as bridges that allow both the functional ingredients and the base to coexist with compatible processing characteristics.
3Adaptability or versatility
If gelation and solidification process is modified, then functional ingredients can be incorporated, but key parameters such as pH, temperature and moisture are affected
Solution Approach 1:
The patent applies local quality by creating distinct zones within the mochi product with different compositions and properties. The functional ingredients are localized in specific regions or layers where they can be incorporated without affecting the overall gelation parameters of the entire product. This allows different parts of the mochi to have optimized characteristics for their specific functions.
Solution Approach 2:
The patent performs preliminary actions by pre-processing the functional ingredients before incorporation into the mochi base. This may include pre-dissolving, pre-heating, or pre-adjusting the functional ingredients to match the required pH, temperature, and moisture conditions, thereby minimizing disruptions to the overall gelation and solidification process parameters.
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
Mochi products with functional ingredients are produced, maintaining texture and stability, providing health benefits such as reducing cholesterol, increasing omega 3 and omega 9 levels, and controlled release of active ingredients like melatonin.
Implementation Method 1
to which fruits, ice cream, chocolate, and mostly nuts are added. They are currently used as a food source, especially as a sweet, without the aim of providing nutritional and/or healthy and/or pharmaceutical values. In the specific case of this invention, in addition to the usual ingredients for making mochis, gelatins, pectins, starches, agar-agar, carrageenan, collagen and other ingredients with gelling capacity are added
Implementation Method 2
employing a Mogul machine for shaping and controlled drying
Implementation Method 3
They have a finish so that they do not stick together, consisting of a coating based on starch and powdered sugar
Data Source
AI summary
The invention relates to mochi with functional food or pharmaceutical ingredients that comprises: Glutinous rice, trehalose, water, gelatin and/or pectin and/or agar and/or carrageenan and/or collagen and/or other gelling agents, aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, functional ingredients, pH regulators; where it can also have glucose syrup and sugar, or fiber, or protein or polyols, where the functional ingredients can be microencapsulated and the functional ingredients can be with amino acids or omega 3, omega 9, or melatonin to make it easier to fall asleep, ibuprofen or paracetamol, etc.