Solid Roux Fat Composition with Controlled Triglyceride Ratios
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Solution Overview
Problem
Existing fat compositions for solid roux struggle to balance shape-retaining properties in summer, resistance against liquid oil seepage, surface whitening, and good melting speed in the mouth while reducing trans fatty acid and saturated fatty acid content.
Innovation Solution
A fat composition with a triglyceride composition including 15 to 40% S3, 10 to 30% S2U, 10 to 25% SU2, and 30 to 50% U3 triglycerides, with specific fatty acid ratios and content limits to achieve desired physical properties and reduced saturated and trans fatty acid levels.
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-retaining property is improved, but melting speed in the mouth deteriorates and saturated fatty acid content increases
Solution Approach 1:
The patent changes the chemical composition parameters by controlling the triglyceride structure (S3: 15-40%, S2U: 10-30%, SU2: 10-25%, U3: 30-50%) and fatty acid ratios (P/St: 0.5-2.0, SSU/SUS: >1) to achieve both shape-retaining property and rapid melting in the mouth without using fully hydrogenated oil
Solution Approach 2:
The patent creates a composite fat composition combining multiple triglyceride types with specific fatty acid compositions to achieve properties that single components cannot provide alone, specifically achieving both structural stability and rapid melting
2Stability of the object's composition
If fully hydrogenated oil is used to improve shape-retaining property, then shape-retaining property is improved, but saturated fatty acid content increases
Solution Approach 1:
The patent changes the chemical composition parameters by controlling the triglyceride structure (S3: 15-40%, S2U: 10-30%, SU2: 10-25%, U3: 30-50%) and fatty acid ratios (P/St: 0.5-2.0, SSU/SUS: >1) to achieve both shape-retaining property and rapid melting in the mouth without using fully hydrogenated oil
Solution Approach 2:
The patent creates a composite fat composition combining multiple triglyceride types with specific fatty acid compositions to achieve properties that single components cannot provide alone, specifically achieving both structural stability and rapid melting
3Quantity of substance
If processed fat with high melting point emulsifier is used to reduce trans and saturated fatty acid content, then trans fatty acid and saturated fatty acid content are reduced, but liquid oil component severely seeps from the surface during distribution in summer
Solution Approach 1:
The patent changes the physical and chemical parameters of the fat composition, specifically controlling triglyceride composition (S3: 15-40%, S2U: 10-30%, SU2: 10-25%, U3: 30-50%) and fatty acid ratios (P/St: 0.5-2.0, SSU/SUS: >1) to achieve low trans and saturated fatty acid content while preventing liquid oil seepage
Solution Approach 2:
The patent creates a composite fat composition combining multiple triglyceride types with specific fatty acid compositions to achieve properties that single components cannot provide alone, specifically achieving both low saturated/trans fatty acid content and resistance to liquid oil seepage
4Stability of the object's composition
If conventional fat composition is used to ensure shape-retaining property, then shape-retaining property is maintained, but liquid oil component adheres to wrapping paper during distribution
Solution Approach 1:
The patent changes the physical and chemical parameters of the fat composition, specifically controlling triglyceride composition (S3: 15-40%, S2U: 10-30%, SU2: 10-25%, U3: 30-50%) and fatty acid ratios (P/St: 0.5-2.0, SSU/SUS: >1) to achieve low trans and saturated fatty acid content while preventing liquid oil seepage
Solution Approach 2:
The patent creates a composite fat composition combining multiple triglyceride types with specific fatty acid compositions to achieve properties that single components cannot provide alone, specifically achieving both low saturated/trans fatty acid content and resistance to liquid oil seepage
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 provides excellent heat resistance, whitening resistance, and rapid melting speed in the mouth, while maintaining reduced levels of saturated and trans fatty acids, enhancing the usability and quality of solid roux.
Implementation Method 1
A solid roux, which is generally used for cooking curry, hash, stew, and the like, is made by mixing and heating flour, edible fat, seasoning, and the like, followed by cooling to solidify
Implementation Method 2
a liquid oil component does not seep
Data Source
AI summary
The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5≤P/St≤2.0, and SSU/SUS>1.