Solid Cooking Paste Composition for Chewy Texture Without Rubberiness
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Solution Overview
Problem
Conventional solid paste compositions for heat cooking have a uniformly formed gluten network structure, making them difficult to adjust texture and unsuitable for gluten-unreceptive individuals, and they become highly elastic with a rubbery texture when surface-hardened, which is undesirable.
Innovation Solution
A solid paste composition is developed with specific adjustments in insoluble dietary fiber, starch, and protein content, formed under high-temperature and high-pressure conditions, incorporating CBB-stained structures to achieve elasticity with less rubbery texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional starch-based solid paste composition is surface-hardened to enhance crunchiness, then surface hardness is improved, but the composition becomes highly elastic with rubbery texture
Solution Approach 1:
The patent applies local quality by creating distinct regions within the paste composition: a surface layer with higher starch content (15-30 mass%) that provides hardness, and an interior region with optimized protein (5.5-15 mass%) and insoluble dietary fiber (2.0-10 mass%) content that provides elasticity without excessive rubberiness. This spatial differentiation of composition allows simultaneous achievement of crunchiness and desirable texture.
Solution Approach 2:
The patent utilizes parameter changes by precisely controlling the ratios of starch, protein, and insoluble dietary fiber within specific ranges. By adjusting these compositional parameters and subjecting the paste to high-temperature cooking (90-100°C), the composition transforms to achieve surface hardness while maintaining acceptable elasticity and avoiding 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 texture adjustment becomes difficult and it is unsuitable for gluten-unreceptive individuals
Solution Approach 1:
The patent extracts gluten from the composition entirely, replacing it with a combination of starch, protein, and insoluble dietary fiber. This removal of gluten allows the composition to be suitable for gluten-unreceptive individuals while maintaining structural integrity through the synergistic network formed by the alternative ingredients, particularly the starch-protein-fiber matrix that provides both strength and texture variability.
Solution Approach 2:
The patent employs composite materials by combining starch, protein, and insoluble dietary fiber in specific ratios to create a multi-component system that replaces gluten's functional roles. This composite approach enables both structural integrity and texture adjustability, as each component contributes different properties that can be independently optimized by varying their proportions within the specified ranges.
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 composition exhibits elasticity with a crispy texture that passes smoothly through the teeth, suitable for various shapes and forms, including noodles and pasta, and is adaptable for both wet and dry states.
Implementation Method 1
The composition is heated in water at 90° C. for 6 minutes
Implementation Method 2
frozen at -25° C., and the frozen composition is cut along a certain cut plane A into a section
Data Source
AI summary
A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.