Oily Food Material Heat Resistance Meltability
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Solution Overview
Problem
Conventional oily food materials face a trade-off between heat resistance and mouth meltability, with increasing heat resistance often compromising the desirable meltability in chocolate and other fatty foods.
Innovation Solution
An oily food material is developed with a fat content of 20-55% and a high proportion of SUS (saturated and unsaturated fatty acids) along with coarse particles of solid matter larger than 30 μm, maintaining heat resistance while enhancing mouth meltability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the content of StOSt in a fat is increased to heighten the melting point, then the heat resistance is increased, but the meltability of the fat in the mouth is greatly deteriorated
Solution Approach 1:
The patent changes the particle size parameter of solid matter from conventional fine particles to coarse particles of 30 μm or larger. This parameter change allows the fat to maintain high heat resistance through increased StOSt content while the coarse particle structure prevents excessive refinement that would deteriorate mouthfeel and meltability
Solution Approach 2:
The patent creates a composite structure by combining fat with coarse particles of solid matter (sugar, flour, or other solid ingredients) having specific particle sizes of 30 μm or larger. This composite approach allows the fat phase to provide heat resistance while the coarse particle matrix preserves the natural meltability and texture in the mouth
2Ease of operation
If meltability in the mouth is improved, then the mouthfeel is enhanced, but heat resistance is decreased
Solution Approach 1:
The patent identifies particle size as a critical parameter and sets it at 30 μm or larger for solid matter. This specific parameter range enables the fat to remain relatively coarse and unmelted at mouth temperature, preserving natural meltability while the fat composition (high StOSt content) maintains heat resistance
Solution Approach 2:
The patent applies different quality requirements to different components: the fat phase is designed with high StOSt content for heat resistance, while the solid matter particles are designed with coarse particle size (≥30 μm) to maintain local texture and meltability characteristics in the mouth
Data Source
AI summary
[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance.[MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 μm or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.