Potato Net Pasta Dough Structural Stability
Solution Overview
Problem
Potato-based pasta products with a net-shape structure fail to maintain texture and elasticity, often collapsing under their own weight or when filled, due to poor quality dough composition from ingredients like potato flour or dried flakes.
Innovation Solution
A process involving a dough composition of 20-60 wt% starch source and 40-80 wt% fresh cooked and comminuted potato material, shaped into a net structure and treated by frying or oil application, to create a pasta product with sufficient stickiness and elasticity to maintain the net shape during production, packaging, and heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If potato flour or dried potato flakes are used to prepare net-shaped pasta, then the pasta can be made with potato material, but the texture of the pasta net is of very poor quality and collapses under its own weight or filling
Solution Approach 1:
The patent changes the physical state parameter of the potato material from dried/flaked form to fresh cooked and comminuted form. This parameter change transforms the dough properties, enabling it to form a stable net structure that maintains its shape. The fresh cooked potato material provides the necessary viscosity and elasticity that dried ingredients cannot achieve.
Solution Approach 2:
The patent creates a composite dough system by combining fresh cooked and comminuted potato material with starch and optionally wheat flour. This composite material approach allows the dough to possess both the potato flavor characteristics and the structural properties needed to form and maintain a net shape, resolving the contradiction between potato content and structural integrity.
2Adaptability or versatility
If the dough is made with high potato material content to provide culinary variation and allergy-friendly properties, then the pasta provides taste variation and suits gluten-allergic consumers, but the dough lacks sufficient stickiness and elasticity to allow interknitting of filaments
Solution Approach 1:
The patent changes the physical state parameter of the potato material from dried/flaked form to fresh cooked and comminuted form. This parameter change transforms the dough properties, enabling it to form a stable net structure that maintains its shape. The fresh cooked potato material provides the necessary viscosity and elasticity that dried ingredients cannot achieve.
Solution Approach 2:
The patent creates a composite dough system by combining fresh cooked and comminuted potato material with starch and optionally wheat flour. This composite material approach allows the dough to possess both the potato flavor characteristics and the structural properties needed to form and maintain a net shape, resolving the contradiction between potato content and structural integrity.
3Adaptability or versatility
If the net-shaped pasta is made from potato-based dough, then the pasta provides culinary variation, but the net structure collapses when a filling is present
Solution Approach 1:
The patent changes the physical state parameter of the potato material from dried/flaked form to fresh cooked and comminuted form. This parameter change transforms the dough properties, enabling it to form a stable net structure that maintains its shape. The fresh cooked potato material provides the necessary viscosity and elasticity that dried ingredients cannot achieve.
Solution Approach 2:
The patent creates a composite dough system by combining fresh cooked and comminuted potato material with starch and optionally wheat flour. This composite material approach allows the dough to possess both the potato flavor characteristics and the structural properties needed to form and maintain a net shape, resolving the contradiction between potato content and structural integrity.
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 solution results in a potato-based pasta product with a stable net structure capable of containing a filling, offering improved texture and cooking performance comparable to wheat-based pasta, suitable for various culinary applications.
Implementation Method 1
c) Subjecting the product resulting from step b) to a treatment selected from the group consisting of frying and applying oil to the resulting product
Data Source
AI summary
A process to prepare a pasta product, comprising a net-structure of pasta, the process comprising the steps of: a) preparing a dough comprising (wt% based on the weight of the dough): -from 20 wt% to 60 wt% of a starch source, -from 40 wt% to 80 wt% cooked and comminuted fresh potato material, b) shaping the dough resulting from step a) into a net-structure, c) subjecting the product resulting from step b) to a treatment selected from the group consisting of frying and applying oil to the resulting product, to obtain a pasta product comprising a net-structure of pasta.