Low Acetylated Pea Starch Noodle Texture and Stickiness

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Solution Overview

Problem

Existing wheat flour-based noodles face issues with stickiness during production due to the use of modified potato starch, and egg white proteins, which can cause allergic reactions and undesirable tastes, while alternative starches like tapioca increase stickiness and alter texture.

Innovation Solution

Using low acetylated pea starch with an acetyl value between 0.25 and 1%, preferably 0.55 and 1%, to replace egg white proteins in wheat flour noodles, providing improved texture and stability.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If modified potato starch is used to improve noodle texture and stability, then cooking loss decreases and elasticity increases, but noodles show sticky surface during production and drying process is prevented

Engineering Contradiction:
Improvenoodle texture stabilityVSAvoiddrying process feasibility
Core Design Contradiction:
ReliabilityVSEase of manufacture

Solution Approach 1:

The patent changes the starch parameters by selecting low acetylated pea starch with specific acetyl value (0.25-1%) and substitution degree (0.03-0.1%), which provides the right balance between texture stability and surface non-stickiness, enabling successful drying process

Inventive Principle:
Principle #35Parameter changes

Solution Approach 2:

The patent replaces expensive modified potato starch with more economical pea starch, achieving similar functional benefits at lower cost while avoiding the stickiness problem that prevents drying

Inventive Principle:
Principle #27Cheap short-living objects (Disposable)

2Reliability

If egg white proteins are used to hold flour together and add springiness, then noodle elasticity and texture are improved, but allergic reactions occur and undesirable taste is produced

Engineering Contradiction:
Improvenoodle elasticityVSAvoidallergic reactions
Core Design Contradiction:
ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent extracts and removes egg white proteins from the noodle formulation, replacing them with low acetylated pea starch that provides similar binding and elastic properties without the harmful allergic reactions

Inventive Principle:
Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the protein source parameter from animal-based egg white to plant-based pea starch, maintaining the functional benefits of elasticity while eliminating the harmful allergic reactions

Inventive Principle:
Principle #35Parameter changes

3Quantity of substance

If tapioca starch is used as alternative starch, then cost is reduced, but stickiness increases and mochi type texture is produced

Engineering Contradiction:
Improvestarch costVSAvoidnoodle texture
Core Design Contradiction:
Quantity of substanceVSShape

Solution Approach 1:

The patent changes the starch type parameter from tapioca starch to low acetylated pea starch with specific acetyl value and substitution degree ranges, achieving cost reduction while maintaining proper noodle texture without excessive stickiness or mochi-like characteristics

Inventive Principle:
Principle #35Parameter changes

Data Source

PatentEP4231847B1Low acetylated pea starch as egg white replacer
Publication Date: 2025.10.08 ROQUETTE FRERES SA

AI summary

The invention relates to egg-white protein-free wheat flour noodles containing low acetylated pea starch.