Precooked Pasta Seasoning Composition for Separation-Free Firmness
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Solution Overview
Problem
Existing methods for preparing cooked pasta with cream-based seasoning liquids face issues with separation of the seasoning liquid, leading to poor appearance and loss of firmness, particularly in long-term storage conditions.
Innovation Solution
Adjusting the Brix value of the seasoning liquid to 33.5% to 45.5% by controlling the ratio of dextrin and soluble solid ingredients, such as oils and dairy products, prevents separation and maintains pasta firmness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If starch degradation products are added in large amounts to prevent pasta from falling apart, then pasta firmness is maintained, but the seasoning liquid separates resulting in poor appearance
Solution Approach 1:
The patent changes the chemical composition parameters of the seasoning liquid by specifying precise ranges of starch degradation products (1.0-15.0% by mass), soluble solid ingredients, and controlling the Brix value (33.5%-45.5%). This parameter optimization prevents both pasta disintegration and seasoning liquid separation by achieving a balanced composition that maintains pasta firmness while ensuring liquid stability.
Solution Approach 2:
The patent creates a composite seasoning liquid system combining multiple components: starch degradation products (dextrin), soluble solid ingredients (oils, dairy products, processed tomato products), and controlled Brix value. This composite formulation works synergistically to simultaneously maintain pasta firmness and prevent seasoning liquid separation.
2Stability of the object's composition
If the Brix value is increased to prevent seasoning liquid separation, then seasoning liquid stability is improved, but pasta firmness may be compromised
Solution Approach 1:
The patent optimizes the Brix value parameter within a specific range (33.5%-45.5%) to achieve the desired balance. This parameter control ensures that the seasoning liquid has sufficient concentration to maintain stability and prevent separation, while simultaneously preserving the pasta's firmness and texture.
3Duration of action of stationary object
If pasta is subjected to high-temperature heat and pressure processing for long-term storage, then shelf life is extended, but pasta firmness deteriorates
Solution Approach 1:
The patent applies preliminary action by pre-cooking the pasta and preparing the seasoning liquid with optimized composition before final packaging and heat sterilization. The pasta is cooked to the desired firmness in advance, and the seasoning liquid is formulated with precise Brix value and ingredient ratios to maintain pasta texture during subsequent high-temperature processing and long-term storage.
Solution Approach 2:
The patent controls critical parameters including Brix value (33.5%-45.5%), starch degradation products (1.0-15.0% by mass), and soluble solid ingredient ratios to ensure pasta firmness is maintained even after high-temperature heat and pressure processing for long-term storage.
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 suppresses seasoning liquid separation and maintains pasta firmness during long-term storage and consumption, ensuring consistent texture and appearance.
Implementation Method 1
when the Brix value of the starch degradation products solution is higher than that of the milk ingredients solution of the same weight, water migrates into the starch degradation products solution
Data Source
AI summary
The purpose of the present invention is to provide: a precooked pasta for which separation of the seasoning liquid is suppressed and pasta hardness (chewiness) is maintained; a method for producing the same; and a seasoning liquid for pasta. The aforementioned is achieved by a precooked pasta comprising a seasoning liquid and pasta, wherein: the seasoning liquid includes dextrin in a proportion of 1.0 mass % to 15.0 mass % and includes a water-soluble solid component; and the Brix value of the precooked pasta is 33.5% to 45.5%.