Oil-Processed Starch Texture Modification via Low-Temperature Heating
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Solution Overview
Problem
Existing methods for producing oil- or fat-processed starch result in oxidation of oils or fats during high-temperature heating, leading to undesirable flavors and textures in edible meat products, and fail to provide sufficient improvement in production yield and eating texture without compromising the original flavor and texture of the meat.
Innovation Solution
An oil- or fat-processed starch with specific solubility and emulsifying capacity is produced by blending edible oils or fats with starch and a pH adjuster, then heat-treating the mixture at controlled temperatures to prevent oxidation and enhance the starch's properties, allowing it to be used as a food improving agent in edible meat products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If high-temperature heating is applied during starch processing to improve texture and reduce drip, then the eating texture and drip prevention are improved, but the oil or fat undergoes oxidation causing undesirable flavors
Solution Approach 1:
The patent changes the processing parameters by using lower heating temperatures (30-150°C range, preferably 60-100°C) combined with extended processing time (1-7 days). This parameter modification allows achieving the desired texture improvement and drip reduction without causing oil oxidation that occurs at higher temperatures, thus resolving the contradiction between texture improvement and flavor preservation
Solution Approach 2:
The patent applies preliminary action by conducting the heat treatment at controlled low temperatures before any potential high-temperature cooking of the final product. The starch is pre-processed to develop its texture-modifying properties and drip-prevention capabilities through low-temperature heating, which prepares the starch to function effectively without requiring subsequent high-temperature processing that would cause oxidation
2Productivity
If more starch is added to edible meat products to increase production yield, then the production yield is improved, but the eating texture becomes sticky or soft losing the springy feel
Solution Approach 1:
The patent modifies the starch properties through heat treatment at 30-150°C for 1-7 days, which changes the starch's functional characteristics. This treatment enhances the starch's ability to bind water and improve texture at lower addition levels, allowing production yield improvement without exceeding the threshold that causes sticky or soft texture, thus preserving the springy feel
Solution Approach 2:
The patent creates a modified starch product that copies and enhances the desirable properties of protein additives (drip prevention, texture improvement) without the unwanted characteristics (strong flavor, allergenicity). The heat-treated starch replicates the functional benefits of protein while avoiding their drawbacks, enabling effective use at lower concentrations
3Strength
If protein additives are used to improve eating texture and prevent drip, then the springy texture and drip prevention are enhanced, but the original flavor is masked requiring additional spices and seasonings
Solution Approach 1:
The patent replaces expensive protein additives with a more economical starch-based solution. The heat-treated starch provides comparable texture improvement and drip prevention functionality without the strong inherent flavor of proteins, serving as an effective substitute that preserves the original meat flavor without requiring additional masking agents
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 resulting starch effectively suppresses drip formation, improves eating texture, and enhances production yield while maintaining the original flavor and texture of edible meat products, without the need for high-temperature processing that can cause oxidation.
Implementation Method 1
an oil or fat is adsorbed to starch grains by contacting thereof
Implementation Method 2
heat-treating the mixture at controlled temperatures to prevent oxidation
Implementation Method 3
oxidation of the oil or fat is progressed. Then, a smell unique to the oxidation of oil or fat is generated
Data Source
AI summary
An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%.