Oat Endosperm Pasta with Psyllium for Cooking Quality

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Solution Overview

Problem

There is a need for a wheat-free pasta alternative with high nutritional value and good cooking quality that is easy to produce and has a longer shelf life, as traditional pasta products often rely on durum wheat and lack the nutritional benefits of oats, which are difficult to incorporate due to challenges in selecting oat cultivars with high protein content.

Innovation Solution

An oat-based pasta product comprising 85-98% oat endosperm flour and 2-15% psyllium, prepared by mixing with water and optional colouring/flavouring agents, extruding, and drying at temperatures below 50°C, providing a firm texture and improved cooking resistance compared to traditional oat-based products.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional durum wheat pasta is used, then good cooking quality and long shelf life are achieved, but nutritional value is reduced compared to oat-based alternatives

Engineering Contradiction:

Improvecooking qualityVSAvoidnutritional value

Core Design Contradiction:

ReliabilityVSQuantity of substance

Solution Approach 1:

The patent changes the compositional parameters by using oat endosperm flour (85-98%) combined with specific fiber concentrates (2-15%), replacing traditional durum wheat composition while maintaining cooking quality through controlled parameter selection

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates a composite pasta product combining oat endosperm flour with fiber concentrates (such as beta-glucan, psyllium, or apple fibre concentrate) to achieve both nutritional benefits and acceptable cooking properties

Inventive Principle:

Principle #40Composite materials

2Quantity of substance

If oat cultivars with high protein content are selected, then nutritional value is improved, but difficulty in selection and separation from other cultivars increases

Engineering Contradiction:

Improveprotein contentVSAvoidcultivar selection

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent extracts and uses only the endosperm portion of oat grains (85-98% of the grain) which provides sufficient protein content without requiring selection of high-protein cultivars, simplifying the manufacturing process

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the approach from selecting high-protein cultivars to using endosperm flour with controlled protein content (10-15%), transforming the selection criterion from genetic variety to processing method

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If wholegrain oat flour is used, then nutritional value is improved, but stickiness and sliminess upon cooking increase

Engineering Contradiction:

Improvenutritional valueVSAvoidstickiness

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The patent segments the oat grain into endosperm (85-98%) and separates it from the bran and germ portions, using only the endosperm which provides nutrition without the stickiness associated with wholegrain products

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention introduces fiber concentrates (2-15%) as intermediary substances that modify the cooking properties of the oat-based pasta, reducing stickiness and sliminess while maintaining nutritional benefits

Inventive Principle:

Principle #24Intermediary (Mediator)

4Reliability

If low temperature drying is used, then cooking quality is improved, but drying time increases

Engineering Contradiction:

Improvecooking qualityVSAvoiddrying time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The patent optimizes the drying parameters by using moderate temperatures (40-60°C) combined with controlled humidity and extended drying time, achieving both good cooking quality and efficient drying process

Inventive Principle:

Principle #35Parameter changes

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 oat-based pasta product offers a healthy, wheat-free alternative with reduced stickiness and sliminess upon cooking, improved cooking resistance, and a longer shelf life, while maintaining a mild oat flavor, making it suitable for consumers seeking nutritious pasta options.

Implementation Method 1

psyllium has a high capacity to absorb water and form a gel structure

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Implementation Method 2

psyllium has a high capacity to absorb water and form a gel structure

Methodology Applied

Scientific EffectGel formation: Gel

Implementation Method 3

extruding the pasta dough through a nozzle with suitable openings and cutting means to form pasta pieces

Methodology Applied

Scientific EffectExtrusion: Extrusion

Implementation Method 4

drying the pasta pieces according to conventional pasta drying procedures

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentEP4268608A1Oat-based pasta product and method for the prepartion thereof

Publication Date: 2023.11.01 RAISIO NUTRITION LTD

AI summary

The invention relates to an oat-based pasta product containing oat endosperm flour and psyllium and a method for preparing the same.