Bean Flour Noodle Composition for Chewy Texture and Better Flavor
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Solution Overview
Problem
Noodles containing bean flour often have negative taste and flavor, as well as unfavorable textures such as powdery or crumbly texture and rough surface.
Innovation Solution
A noodle-shaped composition is formulated with specific proportions of bean flour, starch, and gluten, including 35-85% bean flour, 20-60% starch, and 7-25% gluten, with properties such as strain at break of 75% or more and adhesion of 0.03 mJ or more, using methods like mixing, rolling, and steaming to achieve a chewy texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If bean flour is blended into noodles to reduce carbohydrates and increase protein, then nutritional value is improved, but taste and flavor deteriorate due to negative bean-specific taste
Solution Approach 1:
The patent changes the compositional parameters by precisely controlling the ratios of bean flour (35-85 mass%), starch (20-60 mass%), and gluten (7-25 mass%). This parameter optimization allows high bean flour content for nutritional improvement while maintaining acceptable taste by balancing it with starch and gluten that mask negative flavors.
Solution Approach 2:
The patent creates a composite noodle material combining bean flour with starch and gluten. This composite approach allows the beneficial nutritional properties of bean flour to be combined with the flavor-enhancing and texture-improving properties of starch and gluten, thereby masking negative bean flavors while maintaining high protein content.
2Quantity of substance
If bean flour is blended into noodles to increase protein content, then nutritional value is improved, but texture deteriorates becoming powdery and crumbly
Solution Approach 1:
The patent optimizes the compositional parameters by controlling bean flour content at 35-85 mass% while adding starch (20-60 mass%) and gluten (7-25 mass%). This parameter balance ensures that high protein content from bean flour does not compromise texture, as starch and gluten provide structural integrity and prevent powdery, crumbly characteristics.
Solution Approach 2:
The patent forms a composite material system where bean flour provides protein, starch provides bulk and moisture retention, and gluten provides elasticity and structural strength. This composite structure maintains texture integrity even at high bean flour concentrations, preventing the powdery and crumbly defects associated with pure bean flour noodles.
3Quantity of substance
If bean flour is blended into noodles to reduce carbohydrates, then nutritional value is improved, but surface quality deteriorates becoming rough
Solution Approach 1:
The patent adjusts the compositional parameters by limiting bean flour to 35-85 mass% and incorporating starch (20-60 mass%) and gluten (7-25 mass%). This parameter control ensures that while carbohydrate content is reduced through high bean flour usage, the surface remains smooth by balancing with starch and gluten that provide surface quality.
Solution Approach 2:
The patent creates a composite noodle system where bean flour reduces carbohydrates, while starch and gluten components compensate for surface quality degradation. The starch provides surface smoothness and the gluten contributes to overall structure, creating a composite material that achieves both nutritional improvement and acceptable surface quality.
4Quantity of substance
If high比例的 bean flour is used to increase protein content, then nutritional value is improved, but processing suitability deteriorates
Solution Approach 1:
The patent optimizes processing parameters by controlling the ratios of bean flour (35-85 mass%), starch (20-60 mass%), and gluten (7-25 mass%). This compositional parameter control ensures that even at high bean flour content for protein enrichment, the dough maintains workability and processing suitability by balancing with starch and gluten that provide cohesive properties.
Solution Approach 2:
The patent develops a composite dough material combining bean flour with starch and gluten in specific proportions. This composite formulation maintains processing suitability at high bean flour content because starch and gluten provide the necessary dough elasticity, cohesion, and workability that pure bean flour lacks, enabling ease of manufacture.
Data Source
AI summary
An object of the present invention is to provide a noodle-shaped composition having good taste, flavor, and texture even when bean flour is blended, a method for producing the noodle-shaped composition, and a noodle set. The present invention relates to a noodle-shaped composition containing 35 mass% to 85 mass% of bean flour in terms of powder mass, in which a proportion of starch in the noodle-shaped composition is 20 mass% to 60 mass%, and a proportion of gluten in the noodle-shaped composition is 7 mass% to 25 mass%.