Solid Cooking Paste Composition for Elastic, Non-Rubbery Texture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional solid paste compositions for heat cooking face challenges in achieving a texture that is both elastic and less rubbery, with surfaces becoming highly elastic and rubbery when hardened, making them difficult to chew smoothly.
Innovation Solution
A solid paste composition is produced by adjusting the proportions of protein, insoluble dietary fiber, and starch derived from edible plants, and forming CBB-stained structures under high-temperature and high-pressure conditions, which suppress the rubbery texture and enhance elasticity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the surface is hardened to enhance crunchiness, then hardness is improved, but elasticity becomes excessive and rubbery texture is imparted
Solution Approach 1:
The invention creates different tissue types within the composition - a hardened outer layer for crunchiness and an inner smooth tissue for elasticity control. This local differentiation allows the surface to be hard while the interior maintains proper texture characteristics that prevent excessive rubberiness.
Solution Approach 2:
The composition uses a composite structure with multiple tissue types having different properties. The hardened tissue provides surface crunchiness while the smooth tissue interior provides elasticity control, creating a composite material system that balances hardness and prevents excessive rubbery texture.
2Stability of the object's composition
If gluten network structure is uniformly formed throughout the composition, then structural integrity is improved, but fine texture adjustment becomes difficult and unsuitable for gluten-unreceptive patients
Solution Approach 1:
The invention segments the composition into different tissue types rather than having a uniform gluten network. This segmentation into hardened and smooth tissue regions allows independent optimization of different functional properties while providing structural integrity through the overall composite structure.
Solution Approach 2:
Different regions of the composition have different tissue qualities - some areas are hardened for structural support and crunchiness, while other areas maintain smooth texture for elasticity control and digestibility. This local quality variation enables both structural integrity and fine texture adjustment.
3Object-generated harmful factors
If high-temperature and high-pressure conditions are applied during kneading, then protein denaturation is achieved to suppress rubbery texture, but energy consumption increases
Solution Approach 1:
The invention applies specific parameter changes during processing - high temperature and high pressure conditions during kneading to denature proteins and suppress rubbery texture formation. These parameter changes are controlled to achieve the desired texture modification while managing energy input.
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 composition exhibits a crispy texture that passes smoothly through the teeth when chewed, suitable for both dry and liquid cooking environments.
Implementation Method 1
kneading of the dough composition with strong energy under high-temperature and high-pressure conditions, which are not typically employed in the conventional art by those skilled in the art since such conditions may denature gluten contained in wheat
Data Source
Figure 1A
Figure 1B
Figure 1C
AI summary
Provided is a solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. This composition satisfies the following (1) to (4) and (A): (1) The composition has an insoluble dietary fiber content of 2.0 mass % or more in terms of dry mass basis. (2) The composition has a starch content of 15 mass % or more in terms of dry mass basis. (3) The composition has a protein content of 5.5 mass % or more in terms of dry mass basis. (4) When at least one frozen section A of the composition prepared under [Condition A] below is subjected to CBB (Coomassie Brilliant Blue) staining and observed, both (4a) and (4b) are satisfied. (4a) The ratio of [the number of CBB-stained sites having areas of 200µm2 or more and degree of roundness of 0.3 or more] to [the number of CBB-stained sites having areas of 30µm2 or more] is 3% or more. (4b) The ratio of [the total area of CBB-stained sites having areas of 200µm2 or more and degrees of roundness of 0.3 or more] to [the total section area of the composition] is 0.4% or more. [Condition A] The composition is heated in water at 90°C for 6 minutes and then frozen at -25°C, and the frozen composition is cut along a certain cut plane A into a section having a thickness of 30 µm, which section is used as a frozen composition section A, wherein (A) the solid paste composition has a dry mass basis moisture content of 60 mass % or less.