Psyllium-Bound Baked Crisps With Low Starch and Gluten-Free Binding
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Solution Overview
Problem
There is a consumer demand for baked crisp products that are low in starch, sugar, and gluten, and contain wholefood ingredients, while avoiding wheat flour and other flours that contain gluten.
Innovation Solution
A method of producing baked crisp products using a binder ingredient of unrefined heat-treated psyllium, combined with blended food ingredients, which are heated and dehydrated to create a product with a low sugar and starch content, comprising mainly vegetables, fruits, meat, and dairy, with a binder component of unrefined psyllium.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional binders (starch, sugar, gluten, synthetic binders) are used to bind baked crisp products, then binding strength and structural integrity are improved, but sugar and starch content increase, and gluten-free option is lost
Solution Approach 1:
The patent changes the chemical and physical parameters of the binder by using unrefined psyllium seeds instead of conventional starch or sugar binders. The psyllium is heat-treated to modify its binding properties while maintaining low sugar and starch content, thus achieving binding strength without the harmful components.
Solution Approach 2:
The patent extracts and removes the harmful components (starch, sugar, gluten) from the binder system and replaces them with psyllium-based binding agents. This extraction of unwanted substances allows the product to meet health requirements while maintaining structural integrity through alternative binding mechanisms.
2Strength
If wheat flour and other flours containing gluten are used as binders, then binding properties and texture are improved, but gluten content increases, violating gluten-free consumer demand
Solution Approach 1:
The patent removes gluten from the binding system entirely by replacing wheat flour and other gluten-containing flours with psyllium-based binders. This extraction of the harmful gluten component enables the product to satisfy gluten-free consumer demands while maintaining adequate binding properties through psyllium's natural binding capabilities.
Solution Approach 2:
The patent introduces psyllium as an intermediary binding agent that mediates between the requirement for binding strength and the constraint of being gluten-free. Psyllium serves as a mediator that provides the necessary binding properties without introducing gluten, thus resolving the contradiction between texture requirements and gluten-free requirements.
3Quantity of substance
If refined binders are used to achieve low sugar and starch content, then health requirements are improved, but binding strength and palatability may deteriorate
Solution Approach 1:
The patent applies parameter changes to the psyllium binder through heat treatment at specific temperatures and durations to optimize its binding strength and palatability while maintaining low sugar and starch content. This controlled modification of psyllium parameters ensures it meets both health requirements and functional performance expectations.
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 method results in baked crisp products with low sugar and starch content, providing a healthier snack option with improved binding properties and palatable flavor and texture, without the need for conventional binders like starch or gluten.
Implementation Method 1
heating the mixture to a temperature of from 50 to 100 °C, thereby heat-treating the binder ingredient(s) to provide a heat-treated mixture comprising binder component
Implementation Method 2
dehydrating the formed product shape to provide a baked crisp product, whereby during the heating and dehydrating the ingredients are converted to corresponding components
Data Source
AI summary
Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 to 10% by weight. The baked crisp products comprise blended food ingredients and binder component, wherein the binder component comprises unrefined heat-treated psyllium in an amount of from 50 to 100% w/w of the binder component.