Water-Soluble Pea Polysaccharide Viscosity Control
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Solution Overview
Problem
Conventional starch paste solutions experience a temporary sharp increase in viscosity during heating, leading to production inefficiencies in food manufacturing, particularly in UHT sterilization, and existing methods to reduce viscosity often compromise the functional properties of starch or introduce allergens in frozen desserts and dumpling wrappers.
Innovation Solution
Incorporating a water-soluble pea polysaccharide into starch paste solutions, frozen desserts, and dumpling wrappers to manage viscosity and texture without affecting the final product's properties, ensuring ease of biting and oil drainage, and providing allergen-free alternatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If starch paste solution is heated for gelatinization, then the starch granules gelatinize and provide thickening function, but the viscosity temporarily increases sharply interfering with food manufacturing steps
Solution Approach 1:
A water-soluble pea polysaccharide is introduced as an intermediary substance to modify the gelatinization behavior of starch. This polysaccharide acts as a mediator that suppresses the excessive swelling and viscosity increase of starch granules during heating, allowing the starch to gelatinize properly while maintaining manageable viscosity levels for continuous processing operations.
Solution Approach 2:
The invention changes the physical-chemical parameters of the starch paste system by adding a water-soluble polysaccharide that alters the gelatinization temperature range and viscosity profile. This parameter modification enables the starch to achieve gelatinization at controlled viscosity levels, preventing adhesion and burning during UHT sterilization while maintaining the desired thickening function.
2Productivity
If chemical or physical treatments are applied to reduce starch viscosity, then the viscosity decreases, but the functions of starch as a paste are compromised
Solution Approach 1:
Instead of permanently modifying the starch structure through expensive chemical treatments, the invention uses a small amount of water-soluble pea polysaccharide that temporarily controls viscosity during processing. This approach achieves the desired flowability without compromising the starch's paste functions, as the polysaccharide's effect is reversible and does not alter the starch structure permanently.
Solution Approach 2:
The invention creates a composite system combining starch with water-soluble pea polysaccharide. This composite material exhibits synergistic properties where the polysaccharide modifies the gelatinization behavior and viscosity profile of starch, achieving both improved flowability during processing and maintained paste functions in the final product.
3Productivity
If modified starch or reduced starch amount is used to suppress viscosity increase, then the viscosity is controlled, but costs and ingredient properties are adversely affected
Solution Approach 1:
The invention changes the processing parameters by introducing a natural water-soluble polysaccharide that allows conventional starch to be processed efficiently without requiring expensive modified starches. The polysaccharide modifies the thermal and rheological properties of the starch paste, enabling smooth processing at standard conditions while maintaining cost-effectiveness and ingredient 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 water-soluble pea polysaccharide effectively reduces the maximum viscosity during heating while maintaining the final viscosity, enhancing the suitability of starch paste solutions for UHT sterilization and improving the texture and shelf life of frozen desserts and dumpling wrappers, while ensuring allergen-free and flavorful products.
Implementation Method 1
starch granules have been gelatinized, by adding water and heating the starch. In the course of heating, the starch paste solution temporarily undergoes a sharp increase in viscosity
Implementation Method 2
The water-soluble pea polysaccharide effectively reduces the maximum viscosity during heating while maintaining the final viscosity
Data Source
AI summary
[Problem to be Solved] A first object of the present invention is to provide a consistency adjuster for a starch paste solution that can suppress only a temporary sharp increase in viscosity during heating, without essentially modifying the starch, and prevent the viscosity after cooling from being significantly affected. A second object of the present invention is to provide a frozen dessert prepared without using allergenic substances, the frozen dessert being highly palatable and flavorful. A third object of the present invention is to provide a dumpling wrapper improved in terms of ease of biting or oil drainage after being cooked with oil, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fourth object of the present invention is to provide a dumpling wrapper improved in terms of texture such as ease of biting or softness after being cooked by boiling or steaming, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fifth object of the present invention is to provide a cream cheese-like food usable for a cheesecake that can be stored frozen, the cream cheese-like food being at a low cost, and still having a flavor and texture similar to those of original cream cheese. [Solution] It was found that by adding a consistency adjuster containing a water-soluble pea polysaccharide, the viscosity can be reduced while suppressing a temporary increase in viscosity of the starch paste solution during the heating step. It was also found that the viscosity-reducing effect does not significantly affect the viscosity of the paste solution after being cooled, and does not excessively reduce the viscosity, and thus, the functions as a paste can be maintained as in the case where the consistency adjuster containing the water-soluble pea polysaccharide is not added. Moreover, a frozen dessert whose texture and flavor are both good can be obtained by using the water-soluble pea polysaccharide. It was also found that by adding the water-soluble pea polysaccharide into the dough of a dumpling wrapper, the dumpling wrapper and a dumpling wrapped in a dumpling wrapper, the dumpling to be cooked with oil can be improved in terms of ease of biting or oil drainage, and these effects can also be maintained. It was further found that these effects are significant even if the dumpling wrapped in a dumpling wrapper is stored frozen or chilled. It was also found that by adding the water-soluble pea polysaccharide into the dough of a dumpling wrapper, the dumpling wrapper and a dumpling wrapped in a dumpling wrapper, the dumpling to be cooked by boiling or steaming can be improved in terms of texture such as ease of biting or softness, and these effects can also be maintained. It was further found that these effects can be maintained even if the dumpling wrapped in a dumpling wrapper is stored chilled, for example. Further, the problem can be solved by using a cream cheese-like food containing 0.05 to 5 wt% of the water-soluble pea polysaccharide.