Low Acetylated Pea Starch Noodles for Mung Bean Replacement
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Solution Overview
Problem
Current starch noodles made from alternatives to mung bean starch, such as red bean, canna, sweet potato, and cassava starches, fail to maintain the desired texture and translucency, and the use of potato and pea starches results in inferior products with higher cook loss and unsatisfactory texture and color.
Innovation Solution
Substituting mung bean starch with low stabilized pea starch, specifically a low acetylated pea starch with an acetyl value between 0.25 and 1%, which decreases the gelatinized temperature by 0.4 to 5.0°C, maintaining the quality of traditional mung bean starch noodles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If mung bean starch is used to make high-quality starch noodles, then the noodles maintain translucency and firm texture, but the production cost increases due to limited world production
Solution Approach 1:
The patent applies parameter changes by modifying the chemical structure of pea starch through low-level acetylation (0.05-1.5 DE). This chemical modification changes the gelatinization temperature and pasting properties of the starch, enabling it to achieve translucency and firm texture similar to mung bean starch noodles while using a more abundant and cost-effective raw material
Solution Approach 2:
The invention creates a composite starch system by combining pea starch with specific acetylation levels and controlled amylose content (25-40%). This composite approach allows the noodles to exhibit properties of both the base pea starch (cost-effectiveness) and the modified starch structure (translucency and texture), effectively replacing expensive mung bean starch
2Ease of manufacture
If standard pea starch or potato starch is used to replace mung bean starch, then production cost decreases, but the noodle texture becomes unsatisfactory and cook loss increases
Solution Approach 1:
The patent systematically adjusts critical parameters including acetylation degree (0.05-1.5 DE), amylose content (25-40%), and gelatinization temperature to optimize noodle texture. These parameter changes transform ordinary pea starch into a high-performance starch that maintains firm texture and reduces cook loss while keeping production costs low
3Ease of manufacture
If tuber starches with lower amylose content (canna, sweet potato, cassava) are used to replace mung bean starch, then production cost decreases, but the noodles become too soft and solid losses during cooking increase significantly
Solution Approach 1:
The patent addresses the firmness issue by carefully controlling the amylose content of the pea starch between 25-40%, which is higher than typical tuber starches. Additionally, the low-level acetylation modification enhances the starch's ability to form firm, stable noodles that resist softening during cooking, while still maintaining cost advantages over mung bean starch
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 low acetylated pea starch noodles exhibit similar texture and transparency to mung bean starch noodles, with improved cooking resistance and water uptake, effectively replacing mung bean starch without compromising quality.
Implementation Method 1
a low acetylated pea starch with an acetyl value between 0.25 and 1%, which decreases the gelatinized temperature by 0.4 to 5.0°C
Data Source
AI summary
The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low stabilized pea starch.