Reconstituted Cereal Grain with Resistant Starch and Emulsifier
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Solution Overview
Problem
Existing high-fibre rice products face challenges in retaining stability and fibre content during washing and cooking, and in providing a palatable taste and texture, with previous methods being costly, complex, or associated with allergenic reactions and potential health risks.
Innovation Solution
The development of reconstituted cereal grains with at least 10wt.% resistant starch dietary fibre, 25wt.% cereal starch, and 0.5wt.% emulsifier, produced through extrusion, which resemble natural white rice in appearance and texture, and can withstand cooking without disintegration, using a combination of rice flour and emulsifier to create a stable starch-emulsifier network.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If coating methods are used to increase fibre content, then dietary fibre content is improved, but stability during washing and cooking deteriorates
Solution Approach 1:
The patent creates a composite material system where dietary fibre (resistant starch, cellulose, hemicellulose) is integrated with starch matrix and binding agents through extrusion processing. This forms a unified granular structure where fibre is embedded within the starch-protein matrix, preventing separation during washing and cooking while maintaining high fibre content (10-50% of total weight)
Solution Approach 2:
The extrusion process applies parameter changes by subjecting the fibre-starch mixture to high temperature (100-200°C), high pressure (10-100 atm), and shear forces during extrusion. These parameter changes gelatinize the starch, bind the fibre particles together, and create a stable granular structure that resists disintegration during subsequent washing and cooking
2Quantity of substance
If brown rice is used to provide dietary fibre, then dietary fibre content is improved, but cooking time and shelf stability deteriorate
Solution Approach 1:
The patent extracts the beneficial fibre components (resistant starch, cellulose, hemicellulose) from brown rice and separates them from the problematic components (lipids in germ, bran structure). The fibre is then reconstituted into a new granular form with white rice, achieving high fibre content without the cooking time penalties and shelf stability issues of brown rice
3Quantity of substance
If artificial kernels are prepared to incorporate nutrients, then nutrient content is improved, but cooking stability deteriorates
Solution Approach 1:
The extrusion process applies controlled parameter changes (temperature, pressure, shear) that gelatinize the starch matrix and bind nutrients into the granular structure. This creates a stable network that prevents nutrient leaching during cooking, unlike previous artificial kernel methods that used simple mixing and drying without thermal-processing
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 resulting product maintains high dietary fibre content, resembles natural white rice in taste and texture, and is stable during cooking, overcoming the disadvantages of brown rice while being inexpensive and simple to produce, with enhanced cooking properties and reduced fat content.
Implementation Method 1
The development of reconstituted cereal grains with at least 10wt.% resistant starch dietary fibre, 25wt.% cereal starch, and 0.5wt.% emulsifier, produced through extrusion
Implementation Method 2
a stable starch-emulsifier network
Data Source
AI summary
A reconstituted cereal grain, wherein said grain comprises at least about 10wt.% of resistant starch dietary fibre, at least about 25wt.% of cereal starch in addition to said resistant starch dietary fibre, and at least about 0.5wt.% emulsifier based on the dry weight of the grain; and wherein said grain has a product density of greater than about 1 kg/1. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains. Also provided are products comprising the grains.