Microwave Jam Mix Composition to Prevent Boil-Over
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Solution Overview
Problem
Existing jam preparations, particularly those using microwave cooking, face issues with boiling over and inconsistent quality due to non-uniform distribution of components, leading to poor cooking convenience and nutrient loss.
Innovation Solution
A jam mix composition in powder form, comprising fats and oils, a method for preparing it by mixing a sweetener, a powdered thickening agent, and a powdered thickening agent, and a powdered thickening agent, and a powdered thickening agent, with citric acid, which is coated with a liquid citric acid solution and then dried, ensuring uniform particle distribution and preventing boiling over during microwave cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If traditional jam cooking methods are used, then long-term preservation is achieved, but the jam is likely to boil over during cooking and requires constant stirring
Solution Approach 1:
The patent applies preliminary action by pre-mixing the thickening agent, sugar, and other ingredients in specific proportions before cooking. This pre-prepared mixture ensures proper thickening and prevents boiling over during the actual cooking process, eliminating the need for constant stirring while maintaining preservation qualities.
Solution Approach 2:
The patent changes the parameter of ingredient concentration and composition by using specific ratios of thickening agents and sugars. This optimized composition alters the boiling and thickening behavior of the jam, preventing boil-over while maintaining long-term preservation capabilities.
2Stability of the object's composition
If household jam sugar composition is used, then gel formation is improved, but contents are likely to boil over during heat-cooking
Solution Approach 1:
The patent uses composite materials by combining thickening agents, sugars, and other ingredients in specific proportions. This composite mixture achieves both gel formation stability and prevents boil-over by distributing heat and viscosity development more evenly throughout the cooking process.
3Adaptability or versatility
If fruit jam is prepared at home, then sensory properties vary greatly, but consistent quality is difficult to achieve
Solution Approach 1:
The patent changes the parameters of ingredient ratios and composition to achieve consistent quality. By specifying precise proportions of thickening agents, sugars, and other components, the invention ensures reproducible results while allowing flexibility in fruit selection and sensory characteristics.
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 allows for easy, rapid jam preparation with consistent quality and texture, minimizing nutrient loss and boiling over, while maintaining the form and texture of fruits or vegetables.
Implementation Method 1
coating the mixture by spraying or sprinkling liquid citric acid onto the mixture
Implementation Method 2
drying the coated mixture
Implementation Method 3
jam mix composition for microwave cooking
Data Source
Figure 1~2
AI summary
The present invention relates to a jam mix composition for microwave cooking, the composition comprising fats and oils; jam using the same; and a method for preparing the same. The jam mix composition of the present invention has advantages in that the convenience for jam cooking is enhanced, a jam production time is shortened, the freshness and texture of fruits or vegetables are maintained, and destruction of nutrients can be minimized.