Noodle-Form Protein Aggregate Cohesion via Surface Binding
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Solution Overview
Problem
Conventional heat-coagulated protein processed food products in noodle-shaped bodies often result in uneven aggregates due to non-uniform cohesion, leading to variations in dried state, water retainability, microbial growth, and increased packaging and transportation costs.
Innovation Solution
A method involving continuous internal heating and molding of a protein-lipid-moisture mixture within a cylinder, followed by dynamic cutting to form noodle-shaped bodies that cohere with each other, ensuring uniformity and compactness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If noodle-shaped bodies are formed from heat-coagulated protein processed food product, then the product can be produced, but the aggregate becomes uneven and bulky due to non-uniform cohesion
Solution Approach 1:
The patent applies preliminary action by coating the surface of each noodle-shaped body with a binding agent before aggregation. This pre-treatment ensures that when the noodle-shaped bodies are brought together, they will cohere uniformly, preventing the formation of uneven and bulky aggregates. The binding agent is applied in advance to prepare the surfaces for subsequent cohesive bonding.
Solution Approach 2:
The patent applies local quality by treating only the surface of the noodle-shaped bodies with a binding agent, rather than altering the entire structure. This localized treatment ensures that the cohesion issue is addressed at the critical interface where noodle-shaped bodies contact each other, while maintaining the original characteristics of the noodle-shaped bodies themselves.
2Quantity of substance
If the aggregate is made bulky to accommodate noodle-shaped bodies, then all noodle-shaped bodies can be included, but packaging costs, storage costs, and transportation costs increase
Solution Approach 1:
The patent applies merging by causing the noodle-shaped bodies to cohere with each other through surface coating with a binding agent. This merging allows the noodle-shaped bodies to stick together and form a compact aggregate, eliminating the need for bulky packaging to accommodate individual noodle-shaped bodies. The cohesive aggregation reduces the overall volume required for packaging and transportation.
3Ease of manufacture
If noodle-shaped bodies are not cohered compactly, then formation is simple, but variations occur in dried state, oxidized state, water retainability, and freeze tolerance
Solution Approach 1:
The patent applies preliminary action by coating the surface of noodle-shaped bodies with a binding agent before aggregation. This pre-treatment ensures that when the noodle-shaped bodies are brought together, they will cohere uniformly, preventing the formation of uneven and bulky aggregates. The binding agent is applied in advance to prepare the surfaces for subsequent cohesive bonding.
Solution Approach 2:
The patent applies local quality by treating only the surface of the noodle-shaped bodies with a binding agent, rather than altering the entire structure. This localized treatment ensures that the cohesion issue is addressed at the critical interface where noodle-shaped bodies contact each other, while maintaining the original characteristics of the noodle-shaped bodies themselves.
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 produces a uniform and compact noodle-shaped body aggregate with improved storability, freeze tolerance, and transportation compatibility by ensuring consistent cohesion and reduced bulkiness.
Implementation Method 1
continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder having a heating part
Implementation Method 2
A heat-coagulated protein processed food product can be produced by coagulating the protein of a raw material using heat
Data Source
Figure 1
Figure 2A~2B
Figure 3A~3B
AI summary
A heat-coagulated protein processed food product obtained by continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder (20) having a heating part (21), and a non-heating part (22) following on from the heating part (21), is dynamically cut with a cutting blade (45, 46) to form plural noodle-shaped bodies (60), and the plural noodle-shaped bodies (60) after the cutting cohere with each other at surfaces along a longitudinal direction of the noodle-shaped bodies (60).