Starch Solid Composition with Elasticity and Low Heated Viscosity
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Solution Overview
Problem
Existing starch-containing solid compositions face challenges in achieving desirable elasticity during water retention while maintaining low viscosity when heated under water-containing conditions, as conventional methods often result in undesirable flavor or safety concerns due to the use of modifiers.
Innovation Solution
High-temperature, strong kneading of pulse-derived starch under pressurized conditions increases the intermediate molecular weight fraction, resulting in a composition with desirable elasticity and low viscosity during water retention.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional solid composition is heated under water-containing conditions, then water absorption increases elasticity, but viscosity of starch increases making it difficult to process
Solution Approach 1:
The patent applies parameter changes by controlling the molecular weight distribution of starch through specific processing conditions. The starch is processed to achieve a specific ratio of intermediate molecular weight fraction (log molecular weight 6.5-8.0) to high molecular weight fraction (log molecular weight 8.0-9.5) of 15% or more, which fundamentally changes the rheological properties of the starch to simultaneously achieve elasticity and low viscosity during processing
Solution Approach 2:
The patent creates a composite starch structure by combining different molecular weight fractions in specific proportions. The controlled mixture of intermediate and high molecular weight starch components works synergistically to provide both elasticity when hydrated and acceptable processing characteristics, effectively creating a composite material at the molecular level
2Strength
If polyoxyethylene sorbitan fatty acid esters are added to inhibit adhesion and improve elasticity, then firmness and elasticity improve, but undesirable flavor is imparted
Solution Approach 1:
The patent extracts or eliminates the need for polyoxyethylene sorbitan fatty acid esters by achieving the desired firmness and elasticity through controlled starch molecular weight distribution alone. The specific starch processing method that creates the appropriate intermediate to high molecular weight ratio (15% or more) provides the necessary functional properties without requiring external modifiers, thereby removing the source of undesirable flavor
Solution Approach 2:
The starch itself serves the dual function of providing both structural firmness and acceptable flavor profile through its controlled molecular weight distribution. Instead of relying on external additives to modify properties, the starch's inherent characteristics are optimized through processing to self-provide the desired functional properties, eliminating the need for flavor-affecting modifiers
3Strength
If high molecular weight starch is used to improve elasticity, then elasticity improves, but viscosity increases making processing difficult
Solution Approach 1:
The patent applies local quality by creating different molecular weight regions within the starch composition with specific functional roles. The intermediate molecular weight fraction (log 6.5-8.0) provides processing-friendly characteristics, while the high molecular weight fraction (log 8.0-9.5) contributes to elasticity. By controlling the ratio and distribution of these different molecular weight regions, the patent achieves both low viscosity for processing and high elasticity for final product quality
Solution Approach 2:
The patent segments the starch molecular weight distribution into distinct fractions (intermediate: log 6.5-8.0 and high: log 8.0-9.5) with specific functional assignments. This segmentation allows each fraction to contribute its optimal properties to the overall system, with the intermediate fraction facilitating processing and the high fraction providing structural integrity, thereby resolving the contradiction between viscosity and elasticity
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 starch-containing solid composition maintains elasticity and low viscosity during water retention, ensuring the composition retains its shape and texture even after heat-cooking in liquid.
Implementation Method 1
high-temperature, strong kneading of starch, mainly from pulse, under pressurized conditions increases the intermediate molecular weight fraction in its composition
Data Source
Figure 1
AI summary
Provided is a starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions. The composition satisfies all of (1) to (4) below. (1) The starch content in the composition is 20 mass% or more in terms of dry mass. (2) (a) and/or (b) below are satisfied. (a) 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. (b) The gelatinization peak temperature is below 120°C as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min. (3) The degree of gelatinization of starch in the composition is 50 mass% or more. (4) For the composition, the following [value α] is 60% or less, and the following [value β] is 35% or more. [Value α] In a molecular weight distribution curve obtained by analyzing purified starch under [condition A], the purified starch being obtained by treating the composition in a 40-fold amount of water at a constant temperature of 90°C for 15 minutes and then using [procedure a], the ratio of the area under the curve in a section in which the molecular weight logarithm is at least 5.0 and less than 6.5 to the area under the entire curve. [Value β] In the molecular weight distribution curve, the ratio of the area under the curve in a section in which the molecular weight logarithm is at least 6.5 and less than 8.0 to the area under the entire curve. ([procedure a] and [condition A] are as described in the specification.)