Instant Porridge Composition With 0.3-1 mm Flakes for Fast Hydration
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Solution Overview
Problem
Instant porridges often have a pasty texture and require a longer soaking time when prepared with hot water or milk, lacking a nutritional profile and a shelf-life of at least 6 months.
Innovation Solution
An instant porridge composition comprising grain flakes with a thickness between 0.3 to 1 mm, combined with lipid, flour, and flavor, which allows for fast hydration and dispersibility within 4 minutes, maintaining a soft texture and providing a nutritional source of protein and fiber, while ensuring a shelf-life of at least 6 months.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If instant porridge is prepared with hot water or milk, then preparation time is reduced to 4-5 minutes, but the texture becomes pasty
Solution Approach 1:
The patent applies parameter changes by optimizing the grain flake thickness to a specific range (0.3-1.0 mm) and controlling the size distribution of grain particles. This parameter optimization enables the porridge to hydrate quickly (4-5 minutes) while maintaining a non-pasty texture with visible flakes, resolving the contradiction between fast preparation and acceptable texture.
2Speed
If grain flake thickness is reduced for faster hydration, then hydration speed increases, but the porridge becomes completely pasty
Solution Approach 1:
The patent optimizes the grain flake thickness parameter within a specific range (0.3-1.0 mm) to achieve the desired balance. This parameter control allows the porridge to hydrate rapidly while maintaining visible flakes and a non-pasty texture, resolving the contradiction between hydration speed and texture quality.
Solution Approach 2:
The patent applies local quality by creating a size distribution where different grain particles have different thicknesses within the 0.3-1.0 mm range. This distribution ensures that some particles hydrate quickly while others maintain structural integrity, providing both fast hydration and acceptable texture with visible flakes.
3Shape
If cooking time is extended to 10-15 minutes, then required texture and taste are achieved, but preparation time is too long for instant porridge
Solution Approach 1:
The patent applies preliminary action by pre-processing the grains into flakes of optimized thickness (0.3-1.0 mm) before packaging. This pre-preparation enables the porridge to achieve acceptable texture and taste in just 4-5 minutes of hydration, eliminating the need for 10-15 minute cooking while maintaining quality.
4Shape
If grain flake thickness is increased for better texture, then visible flakes are maintained, but hydration time exceeds 4 minutes
Solution Approach 1:
The patent optimizes the grain flake thickness parameter within a specific range (0.3-1.0 mm) to achieve the desired balance. This parameter control allows the porridge to hydrate rapidly (4 minutes) while maintaining visible flakes and a non-pasty texture, resolving the contradiction between hydration speed and texture quality.
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 achieves a proper hydration and swelling without becoming pasty within 4 minutes, offering a soft texture and nutritional benefits, along with a prolonged shelf-life.
Implementation Method 1
it should hydrate and swell properly without being completely pasty after 4 minutes by adding hot water or hot milk
Implementation Method 2
it should hydrate and swell properly without being completely pasty after 4 minutes
Data Source
AI summary
The present invention relates to an instant porridge composition comprising grain flake, lipid, flour and flavor, wherein the grain flake has a thickness between 0.3 to 1 mm.