Starch Cooking Control Using Weight-Guided Two-Stage Heating
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Solution Overview
Problem
Conventional cooking methods for starch-based foods, such as potatoes, result in high glycemic index due to rapid digestible starch, which contributes to metabolic diseases like obesity and diabetes, and existing solutions require complex processing or harmful chemicals, making it difficult to achieve a healthy and appetizing product using home kitchen appliances.
Innovation Solution
A device and method involving a two-stage cooking process with a controller that monitors weight changes to adjust temperatures, using a first temperature above starch gelatinization for dehydration and a second temperature above 150°C for further gelatinization and browning, reducing rapidly digestible starch while maintaining taste quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional cooking methods are used to cook starch-based foods, then the food is fully gelatinized and easily digestible, but the glycemic index becomes high and rapidly digestible starch increases
Solution Approach 1:
The cooking process is divided into multiple stages with different temperature profiles. The patent applies a two-stage cooking method: first cooking at a lower temperature to partially gelatinize starch, then cooking at a higher temperature to complete gelatinization. This segmentation allows control over the degree of starch gelatinization, reducing rapidly digestible starch while maintaining digestibility.
Solution Approach 2:
The patent changes the temperature parameter during the cooking process to control starch gelatinization. By using varying temperature profiles (lower temperature first, then higher temperature), the patent optimizes the gelatinization degree to reduce rapidly digestible starch content while maintaining food digestibility and reducing glycemic index.
2Quantity of substance
If complex physical and chemical procedures are used to generate resistant starch, then resistant starch content increases, but the processing complexity and use of harmful chemicals increase
Solution Approach 1:
The patent uses the food material itself (starch-based food) and applies controlled cooking treatments to generate resistant starch in situ. The process relies on the natural properties of starch and controlled thermal processing rather than external chemical reagents or complex industrial equipment, allowing resistant starch generation through self-service cooking methods suitable for home appliances.
Solution Approach 2:
The patent generates resistant starch by controlling temperature and time parameters during cooking. By optimizing these parameters (temperature profiles, cooking duration), the patent achieves resistant starch formation through simple thermal processing rather than complex physical-chemical procedures, reducing processing complexity while increasing resistant starch content.
3Quantity of substance
If low temperature treatment is used to reduce water content below 35%, then resistant starch may increase, but the processing time becomes substantial
Solution Approach 1:
The patent segments the water removal process into stages with different temperature levels. Instead of using prolonged low-temperature treatment, the patent applies a multi-stage temperature profile that includes lower temperature stages for initial water removal followed by higher temperature stages, significantly reducing total processing time while achieving the desired water content reduction.
Solution Approach 2:
The patent employs periodic temperature variations during cooking, alternating between lower and higher temperature periods. This periodic action optimizes both water removal efficiency and resistant starch formation while minimizing total processing time, avoiding the substantial time requirement of continuous low-temperature treatment.
4Shape
If high temperature above 150°C is used for cooking, then browning and appetizing appearance improve, but rapidly digestible starch may increase
Solution Approach 1:
The patent segments the cooking process into stages with different temperature levels. The high temperature stage (>150°C) is applied only in the final stage after most water has been removed and starch gelatinization is complete, limiting the duration of high-temperature exposure. This prevents excessive formation of rapidly digestible starch while still achieving desirable browning and appetizing appearance.
Solution Approach 2:
The patent performs preliminary cooking at lower temperatures to remove water and partially gelatinize starch before applying high temperature. This preliminary action prepares the food matrix so that subsequent high-temperature treatment achieves browning and appetizing appearance without causing excessive rapid starch digestibility, as the starch structure has already been modified in the preliminary stage.
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 effectively reduces rapidly digestible starch, lowers the glycemic index, and produces a healthier, more appetizing food product suitable for home appliances, balancing nutritional benefits with taste and safety.
Implementation Method 1
a first temperature which is higher than a starch gelatinization temperature; and in response to a determination... cause the heater to cook the starch-based food item at a second temperature for a second time duration, wherein the second temperature is higher than the first temperature and above 150°C
Implementation Method 2
a weighing scale for weighting the food item during cooking; and configured to: cause the heater to cook the starch-based food item... in response to a determination, based on the weighing by the weighing scale, that weight of the starch-based food item drops by a first amount
Data Source
Figure 1
Figure 2(a)~2(d)
Figure 3~4
AI summary
Embodiments of the present disclosure relate to a device for cooking a starch- based food item. The device comprises: a vessel for receiving a quantity of the starch-based food item with an initial weight; a weighing scale for weighting the food item during cooking; a heater for heating the starch-based food item; and a controller coupled to the weighing scale and the heater, and configured to: cause the heater to cook the starch-based food item at a first temperature for a first time duration, wherein the first temperature is higher than a starch gelatinization temperature; and to cause the heater, in response to the determination that, based on the weighing scale reading, the weight of the starch-based food item drops by a first amount in a first range, to cook the starch-based food item at a second temperature for a second time duration sufficient for the weight of the starch-based food item to drop by a second amount, such that the combined drop of the first amount and the second amount relative to the initial weight is within a second range, wherein the second temperature is higher than the first temperature and above 150℃. The device can make the cooked food healthier and more appetizing, which is beneficial to health especially for individuals with diabetes and obese individuals.