Steamed Cake Donut Fat Reduction via Steam Cooking
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Solution Overview
Problem
Conventional methods for producing donuts result in high-fat content due to frying, making it difficult to achieve reduced-fat donuts with the characteristic short bite and soft texture of fried donuts through baking or steaming.
Innovation Solution
A steamed cake donut mix with a specific composition, including wheat flour, chemical leavening system, sugar, egg yolk, emulsifiers, and enzymes, that reduces fat content by 30-50% while maintaining the texture and taste of fried donuts, using a steaming process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If donuts are fried to achieve characteristic short bite and soft texture, then texture quality is improved, but fat content increases significantly
Solution Approach 1:
The patent changes the cooking method from frying to steaming, fundamentally altering the thermal processing parameters. This substitution reduces fat content by 30-50% while maintaining texture quality through controlled steam temperature and duration, along with modified ingredient composition including specific leavening agents and fat substitutes
Solution Approach 2:
The patent introduces steam as an intermediary cooking medium instead of direct oil contact. The steam acts as a heat transfer medium that cooks the donut without the direct absorption of frying fat, achieving the desired texture through moisture-based cooking rather than oil-based cooking
2Quantity of substance
If donuts are baked to reduce fat content, then fat absorption is reduced, but texture becomes dry and bread-like
Solution Approach 1:
The patent changes the cooking method from baking to steaming, fundamentally altering the thermal processing parameters. This substitution reduces fat content by 30-50% while maintaining texture quality through controlled steam temperature and duration, along with modified ingredient composition including specific leavening agents and fat substitutes
Solution Approach 2:
The patent uses steam (a gaseous phase medium) as the cooking environment instead of dry heat from baking. The steam provides moisture during cooking, preventing the dry, bread-like texture that results from baking, while still achieving reduced fat content through non-frying preparation
3Quantity of substance
If steaming is used to reduce fat content, then fat absorption is reduced, but structure stability and texture similar to fried donuts are difficult to achieve
Solution Approach 1:
The patent modifies ingredient parameters including leavening agent composition and quantity, fat substitute selection, and protein content to compensate for the gentler steaming process. These parameter changes enable the batter to maintain structural integrity and achieve fried-like texture despite the lower-temperature, non-oil cooking method
Solution Approach 2:
The patent incorporates preliminary leavening agent selection and batter formulation adjustments before the steaming process. The specific leavening agents and ingredient ratios are pre-determined to ensure proper rising, structure formation, and texture development during the steaming process, compensating for the lack of frying-induced structural setting
Data Source
AI summary
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.