Starch-Containing Solid Composition for Balanced Seasoning Flavor
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Solution Overview
Problem
Conventional solid compositions made from pulse and/or cereal starch suffer from undesirable degrading odors and flavor imbalance when heated in seasoning solutions, preventing their development into food compositions.
Innovation Solution
A food composition is formulated with a solid composition containing starch derived from pulse and/or cereal in a seasoning solution, adjusting sodium chloride content and viscosity to balance flavors while suppressing undesirable odors, using specific processing conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If solid composition mainly composed of starch derived from pulse and/or cereal is heated in seasoning solution, then extract can exhibit the effect of enhancing the natural flavor of the ingredients, but undesirable degrading odors peculiar to the raw materials occur
Solution Approach 1:
The patent applies parameter changes by controlling the viscosity of the seasoning solution within a specific range (15-50 cP at 25°C) and adjusting the sodium chloride content (0.5-2.0% by mass). These parameter optimizations prevent undesirable degrading odors while maintaining the flavor enhancement effect of the starch extract when heated.
Solution Approach 2:
The patent applies preliminary anti-action by adding preferable flavor ingredients to the seasoning solution in advance to counterbalance the undesirable degrading odors that may occur during heating. This pre-composition approach ensures that the overall flavor remains balanced and desirable even when the starch extract degrades slightly.
2Adaptability or versatility
If solid composition made from pulse and/or cereal starch is used, then alternative to wheat-derived and rice-derived starch is achieved, but flavor balance with seasoning solution is problematic
Solution Approach 1:
The patent optimizes the viscosity parameter of the seasoning solution (15-50 cP at 25°C) to achieve proper flavor balance when using pulse and/or cereal starch alternatives. This viscosity control ensures that the seasoning solution properly coats the solid composition and delivers balanced flavors without the issues associated with traditional wheat or rice starches.
Solution Approach 2:
The patent effectively copies the successful flavor balance mechanism from traditional wheat and rice starch-based solid compositions by replicating the optimal viscosity and sodium chloride parameters in the seasoning solution, allowing pulse and/or cereal starch alternatives to achieve similar culinary performance.
3Ease of manufacture
If viscosity of seasoning solution is not controlled, then preparation is simple, but flavor balance and odor suppression are compromised
Solution Approach 1:
The patent establishes specific parameter ranges for viscosity (15-50 cP at 25°C) and sodium chloride content (0.5-2.0% by mass) that can be achieved through straightforward adjustments during preparation. These parameter controls effectively suppress undesirable odors and balance flavors without requiring complex manufacturing processes, maintaining ease of preparation.
Data Source
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AI summary
Provided is a food composition that comprises a solid composition, said solid composition containing starch derived from beans and/or cereals, in a seasoning liquid, wherein favorable flavor components of the starting material (beans and/or cereals) are imparted to the seasoning liquid too and, at the same time, unfavorable deterioration smells characteristic to the starting material (beans and/or cereals) are suppressed so as to give a well-balanced flavor. This food composition satisfies all of the following (a) to (c). (a) The sodium chloride content of the food composition is 2 mass% or less in terms of wet mass. (b) When measured in accordance with [Procedure a] using a rapid visco analyzer, the final viscosity of the seasoning liquid at a lowered temperature of 50°C is higher than 5.0 cP and not higher than 550 cP. [Procedure a] Using a rapid visco analyzer, a sample is heated from 50°C to 95°C, maintained for 3 minutes and then cooled to 50°C followed by the measurement of the viscosity. (c) When measured by dynamic headspace gas chromatography-mass spectrometry, the 2-pentylfuran peak area ratio of the seasoning liquid to the solid composition is 100 or less.