Multilayer Instant Noodle Salt Gradient for Starch Gelatinization
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Solution Overview
Problem
Thick instant noodle lines often fail to reconstitute fully within the standard cooking time due to insufficient gelatinization of starch during the steaming and boiling steps, which is a persistent issue in the manufacturing of instant noodles.
Innovation Solution
A multilayer structure instant noodle is created by sandwiching an inner layer noodle sheet with a higher salt content between outer layer noodle sheets, which are then flat-rolled and gelatinized, ensuring that the starch gelatinization occurs effectively, particularly in the inner layers, thereby improving reconstitution properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Length of moving object
If thick noodle lines are used to meet consumer demand for thicker noodles, then the noodle texture and satisfaction are improved, but the reconstitution property deteriorates because starch gelatinization does not sufficiently proceed in the center
Solution Approach 1:
The patent applies local quality by creating a multilayer structure where the inner layer has a higher salt content than the outer layer. This localized salt concentration in the inner layer promotes starch gelatinization specifically in the center of thick noodle lines, ensuring uniform reconstitution throughout the noodle cross-section while maintaining the desired thick exterior.
2Reliability
If salt content is increased to improve starch gelatinization and reconstitution property, then the reconstitution property is improved, but the taste becomes too salty
Solution Approach 1:
The patent resolves this contradiction by localizing the high salt content to only the inner layer of the multilayer structure. The outer layer maintains lower salt content, ensuring that the overall taste of the noodle remains moderate and pleasant, while the inner layer's elevated salt concentration provides sufficient gelatinization promotion for complete reconstitution.
Solution Approach 2:
The patent segments the noodle structure into multiple layers with different salt concentrations. This segmentation allows the inner layer to function as a gelatinization promoter while the outer layer controls the overall taste profile, effectively separating the two functions that would otherwise conflict in a uniform salt distribution.
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
This method ensures complete gelatinization of starch within thick noodle lines, resulting in instant noodles that reconstitute well and maintain a moderate salty taste, meeting consumer demands for convenience and texture.
Implementation Method 1
the gelatinization of starch at the inside of noodle lines does not sufficiently proceed in a steaming step and a boiling step
Implementation Method 2
the gelatinization of starch in noodle lines proceeds as a blending amount of salt relative to a main ingredient increases
Data Source
AI summary
A multilayer structure instant noodle which is manufactured through steps in which an inner layer noodle sheet is sandwiched between outer layer noodle sheets such that these noodle sheets are combined to form a single noodle sheet, the single noodle sheet is flat-rolled so as to form noodle lines, and the noodle lines are gelatinized and dried, and a blending amount of salt in the inner layer noodle sheet is higher than a blending amount of salt in the outer layer noodle sheet.