Processed Cheese Starch Blending for Shape Retention and Texture
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Solution Overview
Problem
Existing processed cheeses that partially substitute natural cheese with processed starch lack improvements in shape retention and texture.
Innovation Solution
Partial substitution of natural cheese with crosslinked starch and low molecular weight starch, adjusting their blending ratios and properties to enhance shape retention and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If processed starch is added to reduce natural cheese content, then cost is reduced, but shape retention and texture deteriorate
Solution Approach 1:
The patent changes the physical and chemical parameters of starch by using crosslinked starch with specific degrees of substitution (0.03-0.3 for crosslinking, 0.01-0.1 for oxidation) and controlled molecular weight (DP 6-12). These parameter modifications enable the starch to maintain shape retention and texture properties even when replacing natural cheese
Solution Approach 2:
The patent creates a composite material system combining crosslinked starch, oxidized starch, and natural cheese in specific ratios. The crosslinked starch provides structural framework while oxidized starch fills gaps and improves texture, creating a composite that compensates for the loss of natural cheese functionality
2Quantity of substance
If processed starch is added to reduce natural cheese content, then cost is reduced, but texture deteriorates
Solution Approach 1:
The patent modifies starch parameters including molecular weight (controlled by oxidation degree and crosslinking), gelatinization temperature, and paste viscosity. These changes create a starch structure that mimics the textural properties of natural cheese, maintaining mouthfeel and structural integrity
Solution Approach 2:
The crosslinked and oxidized starch acts as an intermediary material that bridges the functional gap between reduced natural cheese content and desired texture. The modified starch molecules interact with fats and proteins to recreate the complex texture normally provided by full natural cheese content
3Productivity
If natural cheese is substituted by processed starch, then productivity is improved through cost reduction, but shape retention worsens
Solution Approach 1:
The patent applies parameter changes to starch structure (crosslinking degree, oxidation level, molecular weight) to create a material that maintains shape stability during processing and storage, enabling cost-effective substitution without sacrificing product quality
Solution Approach 2:
The patent applies different types of modified starches to different functional requirements: crosslinked starch primarily for shape retention and structural integrity, while oxidized starch for texture and filling properties. This local quality differentiation optimizes overall performance
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
Manufactured processed cheese maintains excellent shape retention and texture while reducing natural cheese content, without compromising workability.
Implementation Method 1
heat-melting a natural cheese, adding an emulsifier and the like, and forming the mixture again
Implementation Method 2
heat-melting the mixture by a conventional method for emulsification thereof
Data Source
AI summary
An object of the present invention is to provide a method for manufacturing a processed cheese having excellent shape retention and texture even when a natural cheese has partially been substituted by other food materials. The present invention provides a method for manufacturing a processed cheese in which a natural cheese has partially been substituted by other food materials, which comprises blending a crosslinked starch and a low molecular weight starch as the other food materials, wherein the low molecular weight starch has a DE of less than 2 and a paste viscosity at 10% by mass of 300 mPa·s or less, wherein the blending ratio of the crosslinked starch to the total raw material ranges from 1.8% to 5.3% by mass, and wherein the blending ratio of the low molecular weight starch to the total raw material ranges from 2.6% to 14.9% by mass.