Stuffed Pancake Mix Composition Without Fermentation
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Solution Overview
Problem
Conventional stuffed pancake mix preparation requires a fermentation process, which is sensitive to temperature, humidity, and pH, making it difficult to manage and automate, and results in sticky dough that is hard to handle, while also being time-consuming and affecting the final taste and texture.
Innovation Solution
A stuffed pancake mix composition comprising modified tapioca starch, inactive dry yeast, and rapid-acting baking powder, which allows for the preparation of stuffed pancakes without fermentation, reducing cooking time and maintaining soft texture and fermented flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a fermentation process is used to prepare stuffed pancakes, then the texture and fermented flavor are improved, but the cooking time increases and the process becomes difficult to automate
Solution Approach 1:
The patent changes the chemical parameters of the dough by incorporating specific leavening agents (baking powder and yeast) in optimized proportions, along with controlled hydration and resting time instead of traditional fermentation. This allows the dough to achieve sufficient gas production and texture development in a much shorter time frame (5-10 minutes resting vs. several hours fermentation), thereby reducing cooking time while maintaining acceptable texture and flavor
Solution Approach 2:
The patent performs preliminary leavening action by incorporating baking powder and yeast into the dough before cooking, allowing gas production to begin in advance during the brief resting period. This preliminary action ensures that the dough is already aerated and risen when cooking begins, eliminating the need for prolonged fermentation while still achieving the desired texture and volume
2Reliability
If a fermentation process is used to prepare stuffed pancakes, then the texture and fermented flavor are improved, but the process complexity and difficulty of automation increase
Solution Approach 1:
The patent extracts and eliminates the complex fermentation control requirements from the process by replacing them with simpler chemical leavening mechanisms. By using baking powder and yeast that react predictably and quickly, the patent removes the need for monitoring and controlling fermentation parameters (temperature, humidity, pH) over extended periods, thereby simplifying the process and enabling automation
Solution Approach 2:
The patent employs self-regulating leavening chemistry where baking powder and yeast automatically produce gas at the appropriate rate during the brief resting period and cooking process. This self-service mechanism eliminates the need for external intervention or monitoring to manage fermentation, making the process inherently more controllable and suitable for automated production
3Reliability
If yeast is added to the dough for fermentation, then the fermented flavor is improved, but the dough becomes too sticky and hard to handle
Solution Approach 1:
The patent changes the dough parameters by using a combination of baking powder and yeast with controlled hydration levels and a brief resting period instead of extended fermentation. This parameter optimization allows the dough to develop sufficient flavor and texture while maintaining manageable consistency and stickiness levels, improving ease of handling during preparation and cooking
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 provides a rapid and convenient cooking process while maintaining the texture and flavor of conventional fermented stuffed pancakes, with improved doughiness and formability, and eliminates the need for lengthy fermentation, making it suitable for various food products like bakery items and pizza.
Implementation Method 1
rapid-acting baking powder
Implementation Method 2
modified tapioca starch
Data Source
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AI summary
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation process upon the preparation of the stuffed pancake. Thus, a stuffed pancake can be prepared more rapidly and conveniently, compared to the conventional stuffed pancake mix that requires a fermentation process. Further, the stuffed pancake maintains the doughiness, formability, and texture of the conventional fermented stuffed pancake, even though it is prepared in a shorter cooking time. Therefore, it can be used in the preparation of various foods.