Bake-Stable Sauce Using Patatin and Starch
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Solution Overview
Problem
Existing bakery sauces exhibit significant flow during baking, making them unsuitable for use as decorative elements or fillings in bakery products.
Innovation Solution
A bake-stable sauce is created by combining starch and native patatin, which are heated together in a water environment, resulting in exceptional heat-shape stability and a creamy mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If existing bakery sauces are used, then they provide creamy texture and filling properties, but they display flow during baking which compromises decorative value and baking stability
Solution Approach 1:
The patent combines native patatin (a potato protein) with starch to create a composite sauce formulation. This composite approach leverages the gelatinization properties of starch and the stabilizing effects of native patatin to achieve both creamy texture and bake stability, resolving the contradiction between maintaining shape and providing desirable mouthfeel.
Solution Approach 2:
The patent modifies the chemical composition parameters of the sauce by incorporating specific ratios of native patatin (0.3-6 wt.%) and starch (5.1-15 wt.%) along with controlled heating (75-110°C). These parameter changes transform the sauce's rheological properties to prevent flow during baking while maintaining creamy texture after cooling.
2Temperature
If sauces are heated during baking, then they achieve desired temperature and integration with bakery product, but they deform and flow losing decorative appearance
Solution Approach 1:
The patent utilizes the phase transition of starch gelatinization during heating. As the sauce is heated to 75-110°C, the starch undergoes gelatinization which increases viscosity and stabilizes the sauce structure. This phase transition allows the sauce to withstand baking temperatures without flowing, while the native patatin further stabilizes the gel network to maintain shape throughout the baking process.
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 sauce retains its shape and creamy texture during baking, preventing leakage and maintaining decorative value, while ensuring bake-stability and positive taste and mouthfeel.
Implementation Method 1
a combination of starch and native patatin, when appropriately heated in an environment comprising water, provides for exceptional heat-shape stability
Implementation Method 2
The sauce is prepared by heating a dispersion comprising 0 - 60 wt.% of a sugar, 0.3 - 6 wt.% of a protein isolate comprising at least 70 wt.% of native patatin, 5.1 - 15 wt.% starch and 35 - 65 wt.% of water
Data Source
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AI summary
The invention provides a bake-stable sauce obtained by heating of a dispersion comprising 0 - 60 wt.% of a sugar, 0.3 - 6 wt.% of a protein isolate comprising at least 70 wt.% relative to dry weight of native patatin, 5.1 - 15 wt.% starch and 35 - 65 wt.% of water. Said sauce displays exceptional bake-stability, and does not flow or otherwise deform during baking, while retaining a creamy mouthfeel. The invention also provides methods to obtain the said sauce, as well as bakery products comprising said sauce and means to obtain them.