Shea Fat Roux Composition Flavor Replication
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Solution Overview
Problem
Roux used for processed foods like curry and hashed rice exhibits different flavor profiles when plant oils and fats, such as palm oil, are compared to animal-derived fats like pork or beef fat, making it challenging to replicate the flavor of animal fats using plant-based alternatives.
Innovation Solution
An oil and fat composition for roux containing 25 to 100% shea fat with an iodine value of 30 to 80, flavored with rice bran and incorporating an aqueous phase with yeast extract and reducing sugar, which enhances the full-bodied taste and depth of flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If plant oils and fats such as palm oil are used as the raw material for the oil and fat composition for roux, then the roux can be produced with plant-based ingredients, but the flavor is different from when pork fat or beef fat is used
Solution Approach 1:
The patent changes the chemical parameters of the plant oil by selecting shea fat with a specific iodine value range (50-80) to alter its molecular structure and reactivity, enabling it to produce flavor compounds similar to animal fats during the Maillard reaction with amino acids in the aqueous phase
Solution Approach 2:
The patent creates a composite system by combining shea fat with an aqueous phase containing amino acids (yeast extract) and reducing sugars, which together generate Maillard reaction products that replicate the flavor profile traditionally achieved with animal fats
2Quantity of substance
If pork fat or beef fat is used as the raw material for the oil and fat composition for roux, then the roux achieves a desirable flavor profile, but the amount of animal fat must be reduced for health and dietary reasons
Solution Approach 1:
The patent creates a plant-based copy of animal fat flavor by using shea fat with specific iodine value (50-80) that, when combined with amino acids and reducing sugars, reproduces the Maillard reaction products and flavor compounds traditionally associated with pork or beef fat in roux
Solution Approach 2:
The patent modifies the chemical parameters of plant-based shea fat by selecting materials with specific iodine values (50-80) to optimize their reactivity and flavor generation capabilities, enabling them to substitute for animal fats while maintaining dietary flexibility
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 composition achieves a flavor similar to pork or beef fat-based roux, allowing for reduced animal fat usage, with the shea fat and rice bran flavoring significantly improving the taste, and the yeast extract and reducing sugar enhancing the Maillard reaction for a richer flavor.
Implementation Method 1
the yeast extract and reducing sugar enhancing the Maillard reaction for a richer flavor
Data Source
AI summary
The present invention addresses the problem of providing a processed food that is produced from a roux using a plant oil and fat in a raw material for an oil and fat composition for roux, and that has a flavor similar to when pork fat or beef fat is used in a raw material for an oil and fat composition for roux. A solution to the problem is an oil and fat composition that is for roux and that uses shea fat as a raw material.