Starch Powder Flavor Control via Volatile Compounds
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Solution Overview
Problem
Existing powdery foods derived from starch-containing plants often suffer from a dry odor and inferior flavor due to starch denaturation during drying processes, making it difficult to control and enhance the sweet flavor of starch.
Innovation Solution
Incorporating a specific amount of 2,3-butanediol and/or diethylene glycol monoethyl ether into the powdery food, while adjusting the particle diameter to 1,000 μm or less, to enhance the sweet flavor and control the dry odor of starch.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If starch-containing plant is dried by pulverization and drying steps, then the plant can be preserved in powder form, but the sweet aroma derived from starch is impaired and dry odor is generated
Solution Approach 1:
The patent changes the chemical composition parameters of the powdery food by controlling starch content (10-80 mass%), dietary fiber content (1-50 mass%), and moisture content (5-20 mass%) within specific ranges. These parameter adjustments optimize the balance between preservation and flavor, reducing dry odor while maintaining shelf stability.
Solution Approach 2:
The patent creates a composite powdery food material that combines starch-containing plant powder with dietary fiber components in specific proportions. This composite structure preserves the nutritional value and reduces the harmful dry odor effect while maintaining the beneficial sweet aroma characteristics.
2Ease of manufacture
If starch is denatured by reaction or oxidation by endogenous enzyme, then the starch can be processed, but the sweet aroma derived from starch is impaired
Solution Approach 1:
The patent applies preliminary treatment to the starch-containing plant before drying and processing. By controlling the initial state of starch and adding specific additives, the patent prevents excessive denaturation during subsequent processing steps, thereby preserving the sweet aroma while still enabling necessary manufacturing processes.
Solution Approach 2:
The patent introduces dietary fiber components and controls moisture content as intermediary substances that mediate between the starch and environmental factors. These intermediaries protect the starch from excessive oxidation and enzymatic degradation, preserving the sweet aroma during processing and storage.
3Productivity
If conventional drying methods are used, then the processing can be completed, but the flavor deteriorates and the process requires large equipment and is burdensome
Solution Approach 1:
The patent optimizes drying parameters including moisture content (5-20 mass%), temperature, and time to achieve efficient drying while preserving flavor. By controlling these parameters within specific ranges, the patent reduces the need for large-scale equipment and complex processing steps while minimizing flavor deterioration.
4Object-generated harmful factors
If extract is adsorbed on synthetic adsorbent column and eluted, then the sweet flavor can be improved, but the operation becomes complicated and control becomes difficult
Solution Approach 1:
The patent extracts and concentrates the sweet flavor components directly from the starch-containing plant material through controlled processing and drying. By taking out the essential flavor components during the drying process itself rather than through complex post-processing extraction steps, the patent simplifies the overall process while maintaining flavor enhancement.
Solution Approach 2:
The patent enables the starch-containing plant material to self-preserve its sweet aroma through controlled drying and storage conditions. The natural components of the plant work together to maintain flavor without requiring complex external intervention, adsorbent columns, or multiple processing steps.
Data Source
AI summary
A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.