Cooked Oat Shredability via Resistant Starch Binding
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Solution Overview
Problem
The production of oat food products with desired qualities is challenging due to their tendency to form lumps or paste when cooked, making shredding difficult, as seen in existing methods for producing shredded whole grain cereals.
Innovation Solution
A method involving mixing whole grain oats with exposed starch, soft white wheat, and resistant starch, followed by cooking and shredding to create a shredded wheat-like biscuit with enhanced shredability and texture, using a combination of oat groats and wheat with optional oat bran and resistant starches to prevent lumping and improve texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oats are cooked to prepare for shredding, then the oats become soft and edible, but they tend to form lumps or paste making shredding difficult
Solution Approach 1:
Resistant starch is introduced as an intermediary substance that binds to the cooked oat starch, preventing lump formation while maintaining edibility. The resistant starch acts as a mediator between the cooked oats and the shredding process, enabling both softness and shredability.
Solution Approach 2:
The invention creates a composite material system combining cooked oat starch with resistant starch. This composite structure prevents the cooked oats from forming lumps while maintaining their soft texture, thereby enabling successful shredding.
2Stability of the object's composition
If multiple mechanical means are used to produce homogenous oat bran mixture, then the mixture becomes suitable for shredding, but the process complexity increases
Solution Approach 1:
The invention changes the chemical parameters of the oat mixture by adding resistant starch, which fundamentally alters the cooking and binding behavior. This single parameter change (adding resistant starch) replaces multiple mechanical processing steps needed to achieve homogeneity and shredability.
3Manufacturing precision
If oats are pressure cooked in multiple stages, then white streaks and spots are eliminated, but the processing time and energy consumption increase
Solution Approach 1:
Resistant starch is added to the oat mixture before cooking, performing a preliminary action that prevents lump formation and ensures uniform cooking. This preliminary addition of resistant starch eliminates the need for multi-stage pressure cooking to achieve uniformity, thereby reducing processing time.
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 effectively produces cooked cereal grains with a high level of whole oats, ensuring a shredded product with improved texture and taste, maintaining Beta-glucan content and preventing lumps, resulting in a high-quality shredded ready-to-eat cereal.
Implementation Method 1
A third starch which is a resistant starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain
Implementation Method 2
Water is added to the mixer to form a mixture that is cooked to form the cooked cereal grains
Implementation Method 3
The mixture is cooked to form the cooked cereal grains containing a high level of whole oats
Data Source
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AI summary
A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.