Potato starch and potato starch composition
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Solution Overview
Problem
Potato starch is difficult to handle due to scattering and aggregation, leading to uneven thickening and batter application in food products, and conventional methods require time-consuming premixing with water to avoid lumps.
Innovation Solution
Control the angle of difference of potato starch within a specific range (8 to 35 degrees) and adjust the mean volumetric diameter (43 to 300 µm) to improve dispersibility and handling, allowing direct addition to food products without forming lumps and achieving a well-balanced appearance in batter-coated foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional starch production methods are used, then production cost is reduced, but bacterial contamination and dextrin inclusion occur compromising starch quality
Solution Approach 1:
The patent extracts and removes harmful components (bacteria, dextrin, protein) from the starch production process through selective washing steps using controlled pH buffers and alcohol solutions, achieving high purity starch without requiring expensive conventional purification equipment
Solution Approach 2:
The patent changes physical-chemical parameters including pH levels (using citrate buffer at pH 3.0), temperature (washing at 4°C), and solvent composition (70% alcohol) to selectively remove contaminants while preserving starch quality, replacing costly conventional methods with parameter-controlled washing
2Manufacturing precision
If extensive washing steps are used to remove contaminants, then starch purity is improved, but production time and complexity increase
Solution Approach 1:
The patent segments the washing process into distinct sequential steps (first wash with citrate buffer, second wash with water, third wash with alcohol) where each step targets specific contaminants, achieving comprehensive purification through simple modular operations rather than complex integrated systems
Solution Approach 2:
The washing solutions (citrate buffer, water, alcohol) automatically self-selectively bind and remove specific contaminants based on their chemical properties, requiring no complex control systems or sophisticated equipment - the chemistry performs the separation function autonomously
3Manufacturing precision
If high amylose content is achieved through selective breeding, then starch functionality is improved, but yield per acre is reduced
Solution Approach 1:
The patent changes the functional parameters of existing high-amylose starch through controlled washing and drying processes that preserve and enhance its inherent functional properties (resistance to retrogradation, gel formation) without requiring further genetic modification or sacrificing yield
Solution Approach 2:
The patent converts the naturally occurring dextrin and protein contaminants into beneficial washing indicators - their removal through selective washing proves the method's effectiveness while the process itself enhances starch functionality without reducing yield
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 modified potato starch can be directly added to liquid food products without forming lumps and produces karaage with a desirable powder-blowing appearance, enhancing handling and reducing waste.
Implementation Method 1
washing the washed starch with citrate buffer solution (3.0 in pH) to thereby remove bacteria and dextrin included in the washed starch
Implementation Method 2
washing the starch with alcohol solution (70 in %) to thereby remove protein included in the starch
Data Source
AI summary
The present invention provides potato starch which can be used as a thickening material without premixing with water, and is suitable as a batter material for deep-fried foods. The potato starch has an angle of difference being from 8 to 35 degrees. The potato starch composition comprising the potato starch in an amount of 50% by mass or more and having an angle of difference being from 8 to 35 degrees.