Glutinous Rice Cake Premix Shape Retainability
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Solution Overview
Problem
Existing premix compositions for glutinous rice cake struggle with shape retainability and softness when cooked in microwave ovens, often resulting in hardening and loss of texture over time, especially when stored at room temperature, due to starch damage and inappropriate grain size.
Innovation Solution
A premix composition using glutinous rice powder with controlled grain size between 200 to 400 μm, minimizing starch damage, and incorporating denatured starches, sugar, and salt, along with specific cereal powders, to maintain shape and softness for 24 hours and allow easy cooking in a microwave oven.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If glutinous rice cake is steamed and shaped in hot state then cut and eaten after getting cold, then shape retainability is improved, but the process becomes complex and difficult to make at home
Solution Approach 1:
The patent applies preliminary action by pre-preparing a premix composition containing glutinous rice powder, denatured starch, sugar, and salt in specific proportions before cooking. This preliminary preparation simplifies the overall process by eliminating the need for separate steaming and shaping steps, allowing consumers to simply add water and microwave the premix to achieve shape-retaining glutinous rice cake directly.
2Productivity
If glutinous rice powder is made by grinding and drying, then productivity is improved, but starch damage increases and shape retainability deteriorates
Solution Approach 1:
The patent applies parameter changes by optimizing the grain size of glutinous rice powder to 80-200 mesh and controlling starch damage to below 5% through specific grinding parameters. It also adjusts the composition ratios of denatured starch (20-40 parts), sugar (5-20 parts), and salt (0.5-2 parts) relative to 100 parts of glutinous rice powder. These parameter optimizations maintain shape retainability while preserving productivity.
3Ease of operation
If water content is increased above 25%, then ease of operation is improved, but shelf life decreases due to microorganism propagation and quality changes
Solution Approach 1:
The patent applies parameter changes by optimizing the water content to 20-30% and controlling starch damage to below 5%. It also adjusts the composition of denatured starch (20-40 parts) and other ingredients to prevent microorganism propagation while maintaining ease of operation. These parameter optimizations extend shelf life while preserving ease of preparation.
4Manufacturing precision
If unglutinous rice is used instead of glutinous rice, then manufacturing precision is improved, but shape retainability deteriorates due to stretching without maintaining shape after heating
Solution Approach 1:
The patent applies parameter changes by using glutinous rice with specific grain size (80-200 mesh) and controlling starch damage to below 5%. It also adjusts the composition ratios of denatured starch (20-40 parts), sugar (5-20 parts), and salt (0.5-2 parts) to maintain shape retainability while preserving manufacturing precision.
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 solution ensures glutinous rice cakes retain their shape and chewy texture similar to freshly made ones, even after storage, with improved stability and extended shelf life, allowing for convenient home cooking and exportation without the need for special preparation or inhibitors.
Implementation Method 1
cooking only with microwave oven
Data Source
AI summary
The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice powder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.