Paste Seasoning Composition Texture Stability
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Solution Overview
Problem
Conventional paste seasoning compositions lack texture stability and dispersibility when consumed without heating, often resulting in ingredient precipitation and non-uniform dispersion during production, transport, or storage, and they have poor separation stability.
Innovation Solution
A paste seasoning composition comprising 1% or more of an ingredient with specific load differentiation values, 30% or more of an oil and fat with controlled extremely hardened oil and fat content, and 0% to less than 10% water, where the solid fat content of crude fat is over 0.5% at 25°C and viscosity at 25°C and a shear rate of 1/s is 2,000 mPa·s or more.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional paste seasoning compositions are used, then they can be utilized for cooking dishes, but they lack texture stability and dispersibility when consumed without heating
Solution Approach 1:
The patent controls specific parameters of the oil and fat composition, including limiting extremely hardened oil and fat to 19% or less and controlling solid fat content to 8% or less at 25°C, while maintaining viscosity at 2,000 mPa·s or more. These parameter adjustments optimize the balance between texture stability and dispersibility for unheated consumption.
Solution Approach 2:
The invention uses a composite oil and fat system combining multiple components (liquid oil, plastic oil and fat, and limited extremely hardened oil and fat) to achieve both texture stability and good dispersibility. This composite approach allows the composition to maintain structure while preventing ingredient precipitation.
2Productivity
If conventional paste seasoning compositions are produced and stored, then they can be manufactured and distributed, but ingredients precipitate and disperse non-uniformly
Solution Approach 1:
The patent specifies critical parameters including viscosity of 2,000 mPa·s or more and solid fat content of 8% or less at 25°C, which prevent ingredient precipitation during storage and transport while maintaining manufacturability and uniform dispersibility.
Solution Approach 2:
The invention uses readily available oil and fat components that can be easily manufactured and distributed, while the controlled composition ensures stability throughout the product lifecycle from production to consumption.
3Duration of action of stationary object
If conventional paste seasoning compositions are stored, then they can be kept for distribution, but they have poor separation stability and cause oil floating
Solution Approach 1:
The patent controls the viscosity parameter to be 2,000 mPa·s or more and solid fat content to be 8% or less at 25°C. These parameter specifications prevent oil floating and maintain composition stability during storage, enabling long-term distribution while preserving product 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 achieves a good texture, such as crispiness, without heating, maintains ingredient dispersibility, prevents precipitation and non-uniform dispersion, and ensures high separation stability.
Implementation Method 1
a viscosity at 25° C. and a shear rate of 1 (1/s) is 2,000 mPa·s or more
Implementation Method 2
an SFC of crude fat is more than 0.5% at 25° C.
Implementation Method 3
the ingredient has a minimum value of values obtained by differentiating loads at a deformation ratio of 50% or less calculated by the following measurement method of less than-2 N/% and a maximum value of values obtained by differentiating loads within 2% from the deformation ratio of 0 N/% or more
Data Source
AI summary
The present disclosure is related to a paste seasoning composition with an ingredient, wherein the ingredient has a minimum value of values obtained by differentiating loads at a deformation ratio of 50% or less calculated by the following measurement method of less than −2 N/% and a maximum value of values obtained by differentiating loads within 2% from the deformation ratio of 0 N/% or more; an oil and fat, wherein an extremely hardened oil and fat contained in the oil and fat is 0% by mass or more and 19% by mass or less; and water.