Swollen Starch Composition for Heat-Stable Texture Retention
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Solution Overview
Problem
Conventional starch-based swollen foods either lose their swollen state quickly after heat treatment or become too hard to maintain a unique texture.
Innovation Solution
Adjusting the moisture content, degree of gelatinization, dietary fiber content, and molecular weight distribution of a starch-based composition through specific treatments and ultrasonication to maintain the swollen state and texture after heat treatment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If relatively low molecular weight starch is used as the main ingredient, then the composition can swell easily and its unique texture can be felt easily, but it cannot maintain its swollen state and tends to welt rapidly after heat treatment
Solution Approach 1:
The invention uses a composite starch system combining low molecular weight starch (for swelling and texture) with high molecular weight starch (for stability). This composite approach allows the low molecular weight starch to provide the desired swollen texture while the high molecular weight starch prevents rapid welting after heat treatment, resolving the contradiction between ease of swelling and heat treatment stability.
Solution Approach 2:
The invention controls the molecular weight distribution parameters of starch, specifically setting the ratio of area under the curve in molecular weight logarithms 3.5-6.5 to the area under the entire curve (AUC1) to 60% or more. This parameter optimization ensures the starch has sufficient low molecular weight components for swelling while maintaining adequate high molecular weight components for heat stability.
2Reliability
If relatively high molecular weight starch is added to maintain the swollen state, then the composition can maintain its swollen state easily, but it tends to become so hard that the texture characteristic of a swollen food cannot be fully felt
Solution Approach 1:
The invention optimizes the molecular weight distribution parameters by controlling AUC1 (ratio of area under curve in molecular weight logarithms 3.5-6.5 to total area) to be 60% or more. This parameter control ensures that while high molecular weight starch provides swelling state stability, the sufficient presence of low molecular weight starch (log MW 3.5-6.5 range) maintains the characteristic soft swollen texture.
Solution Approach 2:
The invention creates different functional zones within the starch structure by having high molecular weight starch (log MW 6.5-8.0) provide the structural framework for swelling stability, while low molecular weight starch (log MW 3.5-6.5) provides the local soft texture characteristics. This local quality differentiation resolves the contradiction between stability and texture.
3Volume of stationary object
If rice starch is used to achieve sufficient swelling, then the bread swells sufficiently, but the high molecular weight starch is hardened by heat treatment, preventing the texture characteristic from being fully felt
Solution Approach 1:
The invention modifies the molecular weight distribution parameters of rice starch by controlling AUC1 to be 60% or more. This parameter modification ensures that rice starch contributes sufficient swelling volume while the optimized distribution of molecular weights prevents excessive hardening during heat treatment, maintaining the characteristic swollen texture.
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 composition maintains its swollen state and unique texture even after heat treatment, addressing the issues of conventional starch-based foods.
Implementation Method 1
the composition subjected to starch and protein digestion treatment followed by ultrasonication
Implementation Method 2
The degree of gelatinization of starch in the composition is 50 mass % or more
Data Source
AI summary
Provided is a swollen composition containing starch as a main component, said composition maintaining the swollen state after heating and having a characteristic texture inherent to a swollen food imparted thereto. This composition satisfies all of the following (1) to (6). (1) The starch content of the entire composition is 15 mass% or more in terms of dry mass. (2) The moisture content of the composition is less than 150 mass% in terms of dry matter. (3) The degree of gelatinization of the starch in the composition is 50 mass% or more. (4) The dietary fiber content of the composition is 3.0 mass% or more in terms of dry mass. (5) When the composition is treated in accordance with [Procedure a] and the obtained components are analyzed under [Condition A], then, in the thus obtained molecular weight distribution curve within the logarithmic molecular weight range of 3.5 or more and less than 8.0 (MWDC3.5-8.0), the ratio of the area under the curve (AUC1) within the logarithmic molecular weight range of 3.5 or more and less than 6.5 to the total area under the curve is more than 60%. (6) When the composition is subjected to a starch and protein degradation treatment in accordance with [Procedure b] followed by ultrasonication and then the particle diameter distribution is measured, the particle diameter d50 thereof is less than 450 µm. ([Procedure a], [Condition A] and [Procedure b] are as described in the claims.)