Durum Wheat Vegetable Pasta Composite for Reduced Cooking Time
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Traditional pasta has long cooking times, high calorie content, and limited nutritional profiles, making it less digestible and unsuitable for various dietary needs, and it cannot be cooked without salt or fried.
Innovation Solution
A special pasta made from a mixture of re-ground durum wheat semolina flour and vegetables, with specific proportions and optional salt and oil, that cooks quickly, is low in calories, and can be fried, featuring enhanced digestibility and nutritional profiles, and can be cooked without salt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional pasta is made from durum wheat semolina, then it has good structural properties and taste, but it requires long cooking times and has high calorie content
Solution Approach 1:
The patent applies composite materials by combining durum wheat semolina with vegetable puree (20-50% of total composition) to create a new pasta formulation. This composite structure reduces cooking time to 2-5 minutes while lowering calorie content through the substitution of some semolina with vegetable matter, thereby resolving the contradiction between maintaining structural integrity and reducing cooking/calorie requirements
Solution Approach 2:
The patent changes the compositional parameters of traditional pasta by introducing vegetable puree as a replacement component (20-50% ratio). This parameter modification fundamentally alters the cooking characteristics and nutritional profile, enabling faster cooking times and reduced calorie content while preserving acceptable pasta structure and taste
2Adaptability or versatility
If traditional pasta is made with high semolina content, then it has good texture and structure, but it lacks nutritional variety and digestibility
Solution Approach 1:
The patent creates a composite pasta system combining semolina with diverse vegetable purees, each contributing different nutritional profiles (vitamins, minerals, fiber). This composite approach provides nutritional variety while the vegetable components enhance digestibility, resolving the contradiction between nutritional versatility and ease of digestion
Solution Approach 2:
The patent applies local quality by selecting specific vegetables based on desired nutritional properties (e.g., spinach for iron, carrots for beta-carotene). Each vegetable component provides localized nutritional enhancement while maintaining overall pasta structure, enabling tailored nutritional profiles that are both versatile and digestible
3Adaptability or versatility
If traditional pasta is cooked in salted water, then it achieves proper flavor, but it cannot be cooked without salt or fried
Solution Approach 1:
The patent creates a composite pasta formulation where vegetable puree (20-50% composition) inherently provides flavor and color, replacing the need for salt in cooking. The vegetable pigments and compounds also enable the pasta to withstand frying without deteriorating, thus providing cooking method versatility and operational flexibility simultaneously
Data Source
AI summary
The present invention refers to a special pasta substantially constituted by a mixture of durum wheat semolina and of vegetables. Further, said pasta can also be pre-salted. The present invention refers also to a procedure for the preparation of said pasta and the uses thereof.