Low-Carbohydrate Noodle Composition for Color and Texture
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Solution Overview
Problem
Existing low-carbohydrate noodles containing resistant starch suffer from poor color and flavor, as well as inadequate noodle making properties and texture.
Innovation Solution
Incorporating a gluten composition with an L value of 73 or more, preferably produced by a spray drying method, along with etherified starch, into the noodle formulation to enhance color and flavor, while maintaining good texture and noodle making properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If resistant starch is used as a noodle raw material to reduce carbohydrate content, then carbohydrate digestion and absorption are suppressed, but noodle making properties deteriorate and texture becomes weak with flouriness and roughness
Solution Approach 1:
The patent uses a composite material system combining resistant starch (40-70 wt%) with modified starch (10-30 wt%) and protein (10-30 wt%). This composite approach allows the resistant starch to provide low carbohydrate content while the modified starch and protein components compensate for the poor noodle making properties, achieving both low carbohydrate content and acceptable noodle making characteristics.
Solution Approach 2:
The patent modifies the physical and chemical parameters of the starch components through specific processing methods. The modified starch undergoes gelatinization and cooling treatments to develop appropriate pasting properties, while the protein content and composition are adjusted to optimize dough formation and noodle making properties, thereby improving the overall performance of the low-carbohydrate noodle system.
2Quantity of substance
If resistant starch is used as a noodle raw material, then dietary fiber intake is increased, but texture quality deteriorates with weak elasticity and roughness
Solution Approach 1:
The patent creates a composite material system where resistant starch (providing dietary fiber) is combined with modified starch and protein components. The modified starch undergoes gelatinization and cooling to develop elastic properties, while the protein contributes to texture formation. This composite structure compensates for the texture-deficient characteristics of pure resistant starch, achieving both high dietary fiber content and acceptable texture quality with elasticity and smoothness.
Solution Approach 2:
The patent applies different functional properties to different components of the noodle system. The resistant starch provides dietary fiber and low carbohydrate content, while the modified starch specifically addresses texture requirements through gelatinization, and the protein component enhances elasticity. This division of functional roles allows each component to optimize its specific contribution without compromising overall texture quality.
3Reliability
If conventional methods are used to improve noodle making properties of low-carbohydrate noodles, then processing characteristics are enhanced, but color and flavor remain insufficient
Solution Approach 1:
The patent employs a composite material system where the specific combination and ratios of resistant starch, modified starch, and protein not only improve noodle making properties but also influence color and flavor. The controlled gelatinization and cooling of modified starch contribute to desirable color characteristics, while the protein component enhances flavor development during cooking, thereby simultaneously addressing processing, color, and flavor requirements.
Solution Approach 2:
The patent optimizes processing parameters including gelatinization temperature, cooling rate, and drying conditions to simultaneously improve noodle making properties and preserve color and flavor quality. By controlling these parameters, the patent achieves proper starch gel structure formation for good processing characteristics while minimizing color degradation and flavor loss, thereby resolving the trade-off between processing improvement and sensory quality preservation.
Data Source
AI summary
An object of the present invention is to provide low-carbohydrate noodles comprising resistant starch and having favorable color and flavor. By blending with a gluten composition that includes at least one type of gluten and has an L value of 73 or more measured in a colorimeter, somber color and gluten odor in low-carbohydrate noodles comprising resistant starch can be reduced, and low-carbohydrate noodles having favorable color and flavor can be provided. The gluten composition according to the present invention preferably includes active gluten produced by a spray drying method. Including the active gluten produced by the spray drying method improves noodle making properties and texture.