Crosslinked Potato Starch Dried Noodles Prevent Cracking
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Solution Overview
Problem
Existing methods for producing instant dried noodles, particularly high-temperature hot air drying, suffer from 'noodle string cracking' due to uneven moisture evaporation, resulting in brittle and soft textures, which limits the thickness and reconstitutability of noodles.
Innovation Solution
Incorporating crosslinked gelatinized potato starch, specifically etherified or esterified crosslinked gelatinized potato starch with a viscosity of 50 mPa·s or less, into the noodle dough to prevent 'noodle string cracking' without using oily or fatty components, allowing for controlled moisture evaporation and improved texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-temperature hot air drying is used to eliminate the shortcomings of low-temperature drying, then reconstitutability is improved, but noodle string cracking occurs resulting in poor texture and appearance
Solution Approach 1:
The invention changes the physical-chemical parameters of the starch by using crosslinked gelatinized potato starch with specific viscosity (50 mPa·s or less) instead of ordinary starch. This parameter change in the starch properties prevents excessive swelling and cracking during high-temperature drying while maintaining good reconstitutability, resolving the contradiction between improved reconstitutability and prevention of noodle string cracking.
Solution Approach 2:
The invention uses a composite starch system comprising crosslinked gelatinized potato starch mixed with wheat flour. This composite material approach combines the water-absorbing and swelling control properties of crosslinked starch with the structural properties of wheat flour, enabling the noodles to withstand high-temperature drying without cracking while maintaining texture quality.
2Productivity
If high-temperature hot air drying is used to rapidly evaporate water, then drying speed is improved, but uneven moisture evaporation causes cracking and brittle texture
Solution Approach 1:
By changing the starch parameters to crosslinked gelatinized potato starch with controlled viscosity, the invention enables rapid high-temperature drying without the harmful effects of uneven moisture evaporation. The modified starch parameters allow the noodle strings to swell controllably and dry uniformly, maintaining texture quality while achieving high drying speed.
3Adaptability or versatility
If thick noodle strings are produced, then product variety is improved, but noodle string cracking occurs more frequently during drying
Solution Approach 1:
The invention changes the starch parameters to crosslinked gelatinized potato starch with specific viscosity characteristics that prevent excessive swelling. This parameter change allows thick noodle strings to be produced without experiencing the cracking problem that plagues conventional thick noodles during high-temperature drying, thereby expanding product variety.
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
Prevents 'noodle string cracking' and excessive swelling, enabling the production of thicker noodles with a chewy texture, such as udon wheat noodles, and improves reconstitutability without the need for oils or fats.
Implementation Method 1
the capillary porosity is 0.03 mL/g to 0.08 mL/g... enabling the noodles to be ready to eat within a short period of time after having hot water poured thereon
Implementation Method 2
Incorporating crosslinked gelatinized potato starch... into the noodle dough to prevent 'noodle string cracking' through controlled moisture evaporation
Implementation Method 3
high-temperature hot air drying... the flow rate of the hot air is roughly 10 m/sec, enabling the noodle strings to be dried by rapidly evaporating water contained in the noodles at a temperature higher than the boiling point of water
Implementation Method 4
rapidly evaporating water contained in the noodles at a temperature higher than the boiling point of water
Implementation Method 5
the capillary porosity is 0.03 mL/g to 0.08 mL/g... the hot water is able to quickly reach the inside of the noodle strings enabling starch granules to expand adequately
Data Source
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AI summary
The purpose of the present invention is to produce dried noodles in which "cracking of noodle strings", which has been a problem accompanying high-temperature hot-air drying, is prevented or suppressed. Disclosed are dried noodles including: a main ingredient; and at least one crosslinked pregelatinized potato starch selected from the group consisting of etherified, cross-linked, pregelatinized potato starch, and esterified, cross-linked, pregelatinized potato starch, wherein the viscosity of the cross-linked, pregelatinized, potato starch is 50 mPa·s or less under measurement conditions where the slurry temperature is 20°C, the slurry concentration is 5% by mass, and the revolving speed is 60 rpm.