Soybean Dough Base Separation for Terrine-Like Texture Stability
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Solution Overview
Problem
Existing soybean-based processed foods lack novelty in texture, eating quality, and distribution suitability, particularly in terms of lipid content, temperature stability, and form adaptability.
Innovation Solution
A method involving the separation and reconstitution of soybean components, followed by mixing with secondary materials and homogenization, to create a soybean-containing processed food with a high solid content and low lipid content, suitable for terrine-like forms and distribution at ordinary temperature or freezing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If soybean-based processed foods are produced using conventional methods, then production is straightforward, but the texture and eating quality lack novelty
Solution Approach 1:
The production process is segmented into distinct stages: coagulation treatment to separate coagulated components from water-soluble components, followed by selective re-mixing in the dough base preparation. This segmentation allows precise control over texture development while maintaining manageable process complexity through modular operation.
Solution Approach 2:
The invention changes key parameters including the ratio of coagulated to water-soluble components, solid content concentration (25% or more), and lipid content control. These parameter adjustments create novel textures and eating qualities without requiring fundamentally new production equipment or overly complex processes.
2Quantity of substance
If lipid content in soybean processed foods is reduced for health benefits, then health value improves, but texture and eating quality may deteriorate
Solution Approach 1:
The invention applies local quality by controlling lipid distribution and concentration in specific regions of the final product. By managing lipid content locally within the dough base while maintaining overall low lipid levels, the product achieves both health benefits and satisfactory eating quality through localized texture optimization.
Solution Approach 2:
The invention uses composite material principles by combining coagulated soybean components with water-soluble components in specific ratios. This composite structure allows the product to maintain texture and eating quality through the synergistic interaction of different material phases, even with reduced overall lipid content.
3Manufacturing precision
If solid content is increased to 25% or more for improved texture, then eating quality improves, but distribution and preservation become more difficult
Solution Approach 1:
The invention changes the solid content parameter to 25% or more to achieve improved texture and eating quality. This parameter adjustment is complemented by controlling lipid content and using specific coagulation methods that stabilize the high solid content formulation, making it suitable for distribution and preservation despite the increased solid matter.
4Productivity
If production line is unified to reduce costs, then productivity improves, but product diversity and novelty are limited
Solution Approach 1:
The invention applies universality by creating a multi-functional dough base that can serve as the foundation for various soybean processed foods. The unified production line produces a versatile base product that can be adapted to create different final products, thereby maintaining production efficiency while enabling product diversity and novelty through flexible formulation adjustments.
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 soybean-containing processed food with novel texture, eating quality, and suitability for terrine-like forms, suitable for distribution at ordinary temperature or freezing, with improved productivity.
Implementation Method 1
a component separation step of separating a coagulated component resulting from soymilk coagulation treatment from a water-soluble component
Implementation Method 2
an aftertreatment process of subjecting a secondary material mixture obtained by the secondary material mixing process to aftertreatment, the aftertreatment process comprising at least a heat treatment step for the secondary material mixture
Data Source
Figure 1~1-4
Figure 2~3-2
Figure 4~3-4
AI summary
Provided is a method for producing a novel soybean-containing processed food with terrine-like (terrine de pate-like) appearance and eating quality made of soybeans as a raw material. The method is configured to comprise: a dough base preparation process P10 of preparing a dough base 1 that forms the basis of a soybean-containing processed food 10 of interest; a secondary material mixing process P20 of mixing a secondary material 2 with the dough base 1 obtained in the dough base preparation process P10; and an aftertreatment process P30 of subjecting a secondary material mixture 3 obtained by the secondary material mixing process P20 to aftertreatment, the aftertreatment process P30 comprising at least a heat treatment step P35 for the secondary material mixture 3, wherein in component composition of the dough base 1, a lipid content is less than a protein content, and a solid content derived from the dough base 1 that accounts for the resulting soybean-containing processed food 10 is 25% by weight or more; and the dough base preparation process P10 comprises a component separation step P15 of separating a coagulated component 04 resulting from coagulation treatment of soymilk 02 from a water-soluble component 06.