Packaged Noodle Production With Starch-Mediated Firmness Retention
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Solution Overview
Problem
Existing packaged noodles struggle to maintain appropriate firmness after long-term storage and lack versatility due to issues with water migration and seasoning limitations.
Innovation Solution
A method involving pregelatinization of noodles, followed by immersion treatment with a starch degradation product at specific concentrations and DE values, and subsequent solid-liquid separation and heat sterilization to create a packaged noodle with controlled moisture and minimal seasoning, allowing for free seasoning selection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the noodle is packaged together with a liquid seasoning containing starch degradation product, then the firmness is maintained after long-term storage, but the versatility is reduced due to fixed seasoning flavors
Solution Approach 1:
The invention separates the noodle and seasoning into independent packages. The noodle is packaged with water containing starch degradation product (DE value 4-25, concentration 20-50% by mass) to maintain firmness, while the actual seasoning (sauce, soup, dipping sauce) is left for consumer selection, thus achieving both firmness maintenance and flavor versatility.
Solution Approach 2:
The invention extracts the functional component (starch degradation product) from the traditional liquid seasoning and places it in the noodle package with water, while removing the flavoring components (actual seasonings) from the package. This allows the starch degradation product to maintain firmness without the seasonings limiting flavor choices.
2Reliability
If the concentration of starch degradation product in liquid seasoning is increased, then the firmness is improved, but the viscosity increases causing insufficient covering around noodle strings
Solution Approach 1:
The invention optimizes the parameters of starch degradation product (DE value and concentration) to achieve the right balance. By selecting starch degradation product with DE value of 4-25 and concentration of 20-50% by mass in the water, the invention achieves sufficient firmness while maintaining appropriate viscosity for good coverage around noodle strings.
3Adaptability or versatility
If seasoning materials are removed to increase versatility, then the flavor variety is improved, but the firmness maintenance becomes difficult due to water migration
Solution Approach 1:
The invention introduces water containing starch degradation product as an intermediary substance in the noodle package. This intermediary prevents water migration from the seasoning (since traditional seasonings are removed) to the noodle, thereby maintaining firmness while allowing complete freedom of seasoning selection.
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 packaged noodle maintains firmness during long-term storage and offers high versatility by allowing consumers to choose their preferred seasonings.
Implementation Method 1
When the moisture value of the noodle strings is lower and the moisture value of the liquid seasoning is higher, the water in the liquid seasoning will migrate into the noodle strings
Implementation Method 2
In general, water migrates from one having a higher moisture value toward one having a lower moisture value
Implementation Method 3
subjecting the container to heat sterilization treatment
Data Source
AI summary
The objective of the present invention is to provide a method of producing a packaged noodle which maintains appropriate firmness even after long-term storage, and simultaneously has high versatility. The above objective is solved by a method of producing a packaged noodle, comprising the steps of: preparing a pregelatinized noodle; subjecting the pregelatinized noodle to immersion treatment using an immersion liquid comprising a starch degradation product with a DE value of 4 to 25 at a concentration of 20% by mass to 50% by mass, and subject to solid-liquid separation treatment to obtain an immersion liquid-absorbed noodle; and subjecting a container filled with the immersion liquid-absorbed noodle to heat sterilization treatment to obtain the packaged noodle.