Methylcellulose-Based Herb Crust Adhesion and Texture Control

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Solution Overview

Problem

Existing food compositions for gratinated herb crusts often fail to adhere adequately to carrier foods, resulting in undesirable loss during preparation and either a non-crispy or brittle crust that cracks when cut.

Innovation Solution

A food composition comprising a base mixture of food oil, breadcrumbs, hard cheese, and a methylcellulose solution, where the methylcellulose acts as a gelling agent, ensuring strong adhesion and crispy texture without excessive flaking, with specific weight proportions optimizing adherence and crispiness.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional food compositions (butter, breadcrumbs, hard cheese) are used for gratinated herb crust, then the crust can be formed, but adhesion to carrier food is insufficient causing loss during preparation

Engineering Contradiction:

Improveadhesion to carrier foodVSAvoidcrust loss during preparation

Core Design Contradiction:

ReliabilityVSLoss of substance

Solution Approach 1:

The patent changes the chemical composition parameters by introducing methylcellulose solution (15-21% by weight) as a gelling agent, which fundamentally alters the adhesion properties of the crust mixture, enabling it to firmly bond to carrier food surfaces.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite material system combining methylcellulose (gelling agent), breadcrumbs (structure), hard cheese (flavor and binding), and food oil (texture), where each component contributes specific properties that collectively achieve both adhesion and desired crust characteristics.

Inventive Principle:

Principle #40Composite materials

2Stability of the object's composition

If traditional crust compositions are used, then the crust can be formed, but it is either not crispy or has brittle consistency that causes cracking and flaking when cut

Engineering Contradiction:

Improvecrust texture consistencyVSAvoidresistance to cracking when cut

Core Design Contradiction:

Stability of the object's compositionVSStrength

Solution Approach 1:

The patent optimizes the proportion of methylcellulose solution (15-21% by weight) to achieve the right balance between crispiness and structural integrity, preventing both excessive softness and brittle cracking during cutting.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent applies different functional properties to different aspects of the crust: methylcellulose provides localized adhesion strength at the interface with carrier food, while breadcrumbs provide overall crispiness, and cheese provides binding, creating a crust with locally optimized properties throughout.

Inventive Principle:

Principle #3Local quality

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 composition effectively adheres to carrier foods and maintains a crispy, easy-to-cut texture, reducing the issues of adhesion loss and brittleness, applicable in both home and industrial settings.

Implementation Method 1

Methyl cellulose has the particular advantage of gelling in solutions during the heating process, with the methyl cellulose solution and the mixtures mixed with it becoming viscous again during the subsequent cooling.

Methodology Applied

Scientific EffectGelling: Gel

Data Source

PatentEP4248763A1A food composition for the manufacture of a burrized herb crust

Publication Date: 2023.09.27 MI T GASTRO MANAGEMENT GMBH

AI summary

The invention relates to a food composition for producing a gratinated herb crust comprising a base mixture and an aroma and/or flavor mixture, wherein the base mixture contains a food oil, breadcrumbs, hard cheese and a methylcellulose solution.