Non-Fried Instant Noodles Using Gelatinized Oat Flour

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Commercially available instant noodles with high non-wheat cereal content face challenges in achieving good mouthfeel and texture, and existing non-fried instant noodles have poor water-recovery capacity, limiting the amount of non-wheat cereal that can be used without compromising health benefits.

Innovation Solution

A method involving preprocessing oat cereal to form processed oat flour with gelatinized starch, combining it with wheat flour and unprocessed oat flour to create a flour composition with at least 50% non-wheat cereal, which is then formed into non-fried instant noodles, enhancing water-recovery capacity without using chemically modified starch.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If non-wheat cereal content is increased to improve health benefits, then nutritional value is improved, but mouthfeel and texture deteriorate

Engineering Contradiction:

Improvenon-wheat cereal contentVSAvoidmouthfeel and texture

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The non-wheat cereal undergoes preliminary processing including gelatinization of starch and milling into flour before being incorporated into the dough. This preliminary preparation modifies the cereal's properties to enable better integration into the noodle matrix, allowing high non-wheat cereal content (at least 50 wt%) while maintaining acceptable texture and mouthfeel

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes key parameters of the non-wheat cereal through controlled gelatinization temperature and duration, transforming the starch structure. This parameter modification allows the cereal to form a proper dough matrix without compromising the nutritional benefits of high non-wheat cereal content

Inventive Principle:

Principle #35Parameter changes

2Object-generated harmful factors

If non-fried instant noodle is used to reduce fat content, then health benefits are improved, but water-recovery capacity deteriorates

Engineering Contradiction:

Improvefat contentVSAvoidwater-recovery capacity

Core Design Contradiction:

Object-generated harmful factorsVSReliability

Solution Approach 1:

The invention modifies the physical and chemical parameters of the non-wheat cereal through gelatinization, which changes the starch structure and water absorption characteristics. This enables non-fried instant noodles to achieve adequate water-recovery capacity without requiring high oil content for frying

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates a composite dough system combining gelatinized non-wheat cereal flour with wheat flour and unprocessed oat flour. This composite structure provides both the low-fat advantage of non-fried preparation and improved water-recovery capacity through the synergistic interaction of different cereal components

Inventive Principle:

Principle #40Composite materials

3Reliability

If chemically modified starch is added to reduce soaking time, then water-recovery capacity is improved, but naturalness deteriorates and non-wheat cereal content is compressed

Engineering Contradiction:

Improvewater-recovery capacityVSAvoidnaturalness and non-wheat cereal content

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

Instead of using chemically modified starch, the invention utilizes naturally occurring starch from non-wheat cereal that is gelatinized through controlled heating. This converts the natural starch into a form that provides water-recovery capacity equivalent to modified starch, eliminating the need for chemical additives while maintaining high non-wheat cereal content

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The non-wheat cereal itself, through gelatinization, provides the water absorption and swelling properties typically achieved by added modified starch. The cereal's own starch serves the function of improving water-recovery capacity, eliminating the need for separate starch additives and preserving the natural composition

Inventive Principle:

Principle #25Self-service

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 allows for instant noodles with improved water-recovery capacity and increased non-wheat cereal content, maintaining good texture and mouthfeel, thus addressing the limitations of existing non-fried instant noodles.

Implementation Method 1

the step of preprocessing the oat cereal comprising gelatinization of the starch

Methodology Applied

Scientific EffectGelatinization:

Data Source

PatentEP2992764B1Method for preparing non-fried instant noodle

Publication Date: 2020.06.17 STANDARD FOODS

AI summary

A method for preparing an instant noodle, a flour composition for an instant noodle, and an instant noodle are disclosed. The method for preparing the instant noodle includes preprocessing a non-wheat cereal to form processed non-wheat cereal flour. The method further includes providing a non-wheat cereal component having the processed non-wheat cereal flour, and mixing the non-wheat cereal component with a wheat component to form a flour composition. The amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, and the amount of the wheat component is 7.5-50 weight percent of the total weight of the flour composition. The flour composition is then formed into the instant noodle.