Solid Roux Fat Composition for Heat Resistance and Melting
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Solution Overview
Problem
Existing methods for producing solid roux struggle to balance shape-retaining properties in summer, resistance against liquid oil seepage, surface whitening, and good melting speed while reducing trans fatty acid and saturated fatty acid content.
Innovation Solution
A method involving heating a dough for solid roux at 100 to 160°C with specific amounts of saccharides like sucrose, trehalose, and glucose, and using a fat composition with a melting point of 40°C or less to achieve heat resistance and improved texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If fully hydrogenated oil is used to improve shape-retaining property, then shape retention is improved, but melting speed in the mouth deteriorates
Solution Approach 1:
The patent changes the physical parameters of the fat composition by controlling the melting point to be 35-45°C and limiting fully hydrogenated oil content to 5-20% while using 80-95% non-hydrogenated oil. This parameter optimization allows the fat to maintain shape retention at lower temperatures while melting quickly in the mouth due to the lower melting point of non-hydrogenated oils.
Solution Approach 2:
The patent creates a composite fat composition combining multiple oil types (beef tallow, lard, vegetable oils) in specific ratios rather than using a single hydrogenated oil. This composite approach leverages the different melting characteristics of each oil to achieve both shape retention and quick melting in the mouth.
2Stability of the object's composition
If polyhydric alcohol fatty acid ester with high melting point is added to improve shape retention, then shape retention is improved, but liquid oil component seepage deteriorates
Solution Approach 1:
The patent optimizes the melting point parameter of the fat composition to 35-45°C, which is lower than conventional high-melting-point processed fats. This parameter change prevents liquid oil seepage by ensuring the fat remains solid at storage temperatures while avoiding the excessive hardness that causes seepage problems.
3Object-affected harmful factors
If trans fatty acid and saturated fatty acid content is reduced, then health properties are improved, but shape-retaining property deteriorates
Solution Approach 1:
The patent changes the composition parameters by using 80-95% non-hydrogenated oil (low in trans and saturated fatty acids) combined with 5-20% fully hydrogenated oil, achieving low harmful fatty acid content while maintaining adequate shape retention through the specific melting point control (35-45°C).
Solution Approach 2:
The patent copies the successful fat composition from Patent Document 1 but optimizes it further by reducing fully hydrogenated oil content to 5-20% and controlling melting point to 35-45°C, achieving both health benefits and functional performance.
4Stability of the object's composition
If conventional fat composition is used to ensure shape retention in summer, then shape retention is improved, but resistance against liquid oil seepage deteriorates
Solution Approach 1:
The patent optimizes the melting point parameter to 35-45°C, which provides just the right balance for summer storage. This parameter change ensures the fat remains solid at ambient temperatures for shape retention while preventing liquid oil seepage that occurs with harder fats.
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 produces a solid roux with excellent heat resistance, shape retention, and reduced fatty acid content, suitable for tropical regions and ensuring smooth melting, while preventing surface whitening and oil seepage.
Implementation Method 1
heating a dough for the solid roux at 100 to 160°C to solidify the dough
Implementation Method 2
heating a dough for the solid roux containing specific amounts of one or two or more saccharides selected from sucrose, maltose, trehalose, fructose, palatinose, reducing palatinose, maltitol, erythritol, lactitol at 100 to 160°C to solidify the dough
Implementation Method 3
using a fat composition with a melting point of 40°C or less to achieve heat resistance and improved texture
Data Source
AI summary
The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.