Low-Carbohydrate Noodle Mix with Modified Starch
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Solution Overview
Problem
Conventional low-carbohydrate noodles rich in dietary fiber often suffer from poor texture, either being crumbly or sticky, due to the inherent characteristics of dietary fiber, which affects flavor and texture quality.
Innovation Solution
A noodle mix comprising 10-60% indigestible starch from wheat, tapioca, or sweet potato, combined with 5-30% modified starch having a lower gelatinization starting temperature, and a protein content of 8-20%, along with cereal flour, to produce noodles with an elastic texture without crumbliness or stickiness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If dietary fiber is increased to reduce carbohydrates, then low-carbohydrate and high-fiber properties are achieved, but texture deteriorates becoming crumbly or sticky
Solution Approach 1:
The patent uses a composite starch system combining indigestible starch (10-60%) for low-carbohydrate properties with modified starch (5-30%) having lowered gelatinization temperature for improved texture. This composite approach allows simultaneous achievement of high dietary fiber content and excellent elastic texture without crumbly or sticky characteristics.
Solution Approach 2:
The patent modifies the gelatinization temperature parameter of starch through chemical or physical modification processes. The modified starch has a gelatinization starting temperature lower than raw material starch by 0.1°C or more, which fundamentally changes the cooking and textural properties to prevent stickiness while maintaining low-carbohydrate composition.
2Quantity of substance
If indigestible starch is used to reduce carbohydrates, then low-carbohydrate property is achieved, but noodle-making properties deteriorate causing poor texture
Solution Approach 1:
The modified starch acts as an intermediary substance that mediates between indigestible starch and water during kneading and cooking. It improves water absorption and dough formation, enabling proper noodle-making properties while maintaining high indigestible starch content for low-carbohydrate properties.
Solution Approach 2:
The patent changes the gelatinization temperature parameter of starch through modification, making it easier to process and form into noodles. This parameter change improves kneadability and cooking properties while maintaining the low-carbohydrate composition achieved through indigestible starch.
3Quantity of substance
If indigestible dextrin is used to replace carbohydrate, then low-carbohydrate property is achieved, but sticky texture is produced
Solution Approach 1:
The patent explicitly excludes indigestible dextrin from the formulation while retaining indigestible starch. This selective extraction of problematic components (dextrin) while keeping beneficial components (indigestible starch) allows achieving low-carbohydrate properties without the unwanted sticky texture associated with dextrin-based solutions.
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 solution results in noodles that are rich in dietary fiber, low in carbohydrates, and low in calories, with an excellent elastic texture, overcoming the texture issues of conventional high-fiber noodles.
Implementation Method 1
a specific modified starch, and having a predetermined protein content have a good elastic texture without a crumbly fibrous texture or a sticky texture
Data Source
AI summary
The present invention provides noodles which are rich in dietary fiber and low in carbohydrate but have an excellent texture. The present invention also provides a noodle mix comprising from 10 to 60% by mass of an indigestible starch derived from one or more of wheat, tapioca, corn and sweet potato, and from 5 to 30% by mass of a modified starch having a gelatinization starting temperature lower than that of a raw material starch thereof by 0.1°C or more, and the mix having a protein content of 8 to 20% by mass.