Sweetener Infusion for Flavor-Masked Tender Pulse Snacks
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Solution Overview
Problem
Existing methods for preparing whole-pulse snacks fail to achieve a sweet-based flavor profile that masks the natural taste of pulses while maintaining their integrity and texture, often resulting in overly salted or bland products with hard, dry textures.
Innovation Solution
A high-intensity sweetener-based aqueous infusion solution is used to hydrate pulses at lower temperatures for a shorter duration, allowing the sweet flavor to mask the natural taste and impart a tender, semi-hydrated texture, which can be further processed into crunchy or crispy forms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If brine solution is used to soften and flavor seeds, then flavor penetration is improved, but the natural flavor of the pulse remains noticeable and the texture becomes hard and dry
Solution Approach 1:
The patent changes the chemical composition parameters of the infusion solution by using high-intensity sweeteners instead of traditional brine or sugar solutions. This parameter change enables the solution to mask the natural beany flavor while providing sweetness, resolving the contradiction between flavor penetration and natural flavor prominence
Solution Approach 2:
The patent uses a composite infusion solution containing multiple components including water, high-intensity sweeteners (such as sucralose, aspartame, or stevia), and optionally other flavoring agents. This composite material approach allows the solution to simultaneously achieve flavor penetration and mask the natural pulse flavor through the synergistic effect of its components
2Strength
If seeds are hydrated extensively to improve texture, then tenderness is improved, but the seed body loses its shape and integrity
Solution Approach 1:
The patent changes the physical-chemical parameters of the hydration process by using high-intensity sweetener-based solutions at controlled concentrations and temperatures. This enables the seed to absorb sufficient moisture for tenderness while the controlled environment prevents excessive swelling and shape loss
Solution Approach 2:
The high-intensity sweetener solution acts as an intermediary medium that facilitates controlled moisture absorption. The sweetener molecules in the solution interact with the seed structure to enable gradual and controlled hydration, preventing sudden water uptake that would cause shape loss while still achieving desired tenderness
3Quantity of substance
If traditional sugar-based solutions are used for hydration and flavoring, then sweetness is achieved, but the natural beany taste remains prevalent and the process requires extensive time
Solution Approach 1:
The patent changes the concentration parameter by using high-intensity sweeteners that are hundreds of times sweeter than traditional sugar. This allows the use of much lower concentrations (e.g., 0.1-5% vs. 20-50% sugar), which enables faster diffusion into the seed and significantly reduces hydration time while maintaining or enhancing sweetness intensity
Solution Approach 2:
The patent applies the principle of rushing through the hydration process by using high-intensity sweetener solutions that achieve flavor penetration and masking much faster than traditional solutions. The high concentration gradient and enhanced solubility allow the process to be completed in a fraction of the time required for sugar-based solutions
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 produces palatable, semi-hydrated pulses with a strong sweet flavor that masks the natural taste, offering a wider range of textures and flavors without compromising nutritional quality or requiring extensive cooking times.
Implementation Method 1
The seed body is unable to hold its shape upon extensive absorption of moisture
Implementation Method 2
This method provides commercial advantage where the final seed product may be packaged without an additional coating of seasoning yet will have a better flavor than an unseasoned raw seed
Data Source
AI summary
The invention herein provides for an approach whereby a water-soluble high-intensity sweetener is used in place of sucrose or sugar as a formulation that produces highly flavored and palatable seeds and pulses within a shorter time frame and in lower temperature conditions. The resulting product of this invention comprises a sweet-cured pulse having a hydrated or semi-hydrated tender and firm internal texture in a low-moisture internally hydrated state.