Rice Flour Blend for Natural Potato Coating Crispness
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Solution Overview
Problem
The food industry faces a challenge in achieving 'all natural' battered and breaded foods without using chemically modified starches, particularly in providing an effective alternative for dextrins in fry coatings that enhance crisping effects.
Innovation Solution
A composition comprising native rice flour, heat-moisture treated rice flour, thermally inhibited flour, and reduced protein pulse flour, which includes pea, faba bean, lentil, or chickpea flour, is used to create an enrobing solution for potato products, providing a crisp coating without dextrins.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemically modified starch and dextrin are used to achieve enhanced crisping effect, then the crisping performance is improved, but the naturalness of the product deteriorates
Solution Approach 1:
The invention extracts and removes dextrin from the coating composition entirely, replacing it with a blend of native and thermally modified starches along with pulse flours. This elimination of the problematic ingredient (dextrin) while maintaining crisping performance through alternative natural ingredients directly resolves the contradiction between crisping effect and naturalness.
Solution Approach 2:
The invention changes the physical and thermal parameters of starch by applying thermal modification and heat-moisture treatment to create starches with enhanced crisping properties. This transforms ordinary starch into a material that can provide dextrin-like crisping effects without using chemically modified or non-natural ingredients, thus maintaining both crisping performance and naturalness.
2Object-affected harmful factors
If thermally modified starch is used to replace chemically modified starch, then the naturalness is improved, but the effectiveness in providing crisping effect deteriorates
Solution Approach 1:
The invention creates a composite coating system combining multiple ingredients: thermally modified starch, heat-moisture treated starch, native starch, and pulse flours (pea, chickpea, lentil). This composite approach synergistically combines the naturalness of thermal modification with the functional properties of different starch and flour components to achieve effective crisping without relying on dextrin or chemically modified starches.
Solution Approach 2:
The invention applies specific thermal modification parameters (temperature, moisture, time) to starch to alter its gelatinization and retrogradation characteristics. These parameter changes create starch with enhanced film-forming and crisping properties, enabling thermally modified starch to effectively replace dextrin in providing the desired crisping effect while maintaining naturalness.
3Object-affected harmful factors
If dextrin is removed from the coating composition, then the naturalness is improved, but the crisping performance deteriorates
Solution Approach 1:
The invention changes the thermal and structural parameters of starch through heat-moisture treatment and thermal modification, creating starch with altered gelatinization temperatures and retrogradation behavior. These parameter changes enable the starch to form a coating that provides effective crisping performance comparable to dextrin-containing formulations, but using only natural ingredients.
Solution Approach 2:
The invention develops a composite flour blend system combining thermally modified starch, heat-moisture treated starch, native starch, and pulse flours in specific proportions. This composite material works synergistically to replicate and enhance the crisping effects previously achieved only with dextrin, while maintaining 100% natural ingredient composition.
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
This solution achieves improved crispness and physical properties in coated potato products, such as regular and sweet potato fries, by using a blend of flours that enhance the coating's texture and retention of nutritional value.
Implementation Method 1
c) from about 10% to about 20% of a flour which has been thermally inhibited
Implementation Method 2
b) from about 5% to about 15% of a rice flour which has been heat-moisture treated
Data Source
AI summary
The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof. The composition can be used to coat potatoes.