Solid Cooking Paste Composition for Elastic, Non-Rubbery Texture
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Solution Overview
Problem
Conventional solid paste compositions for heat cooking have uniform gluten network structures that are difficult to adjust, leading to a rubbery texture and are unsuitable for gluten-unreceptive individuals, and starch-based compositions become highly elastic and rubbery when hardened, lacking a smooth chewing texture.
Innovation Solution
A solid paste composition is formulated with specific proportions of insoluble dietary fiber, starch, and protein, processed under high-temperature and high-pressure conditions, forming CBB-stained structures with controlled shapes to achieve elasticity and a smooth chewing texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional solid paste compositions use uniform gluten network structure, then elasticity is provided, but rubbery texture is generated and fine texture cannot be adjusted
Solution Approach 1:
The invention divides the uniform gluten network into heterogeneous structures by incorporating starch granules and insoluble dietary fiber particles of different sizes and shapes. This segmentation creates multiple texture zones within the paste, allowing fine texture adjustment while maintaining overall elasticity through the distributed network structure.
Solution Approach 2:
The invention creates a composite material system combining gluten protein network, starch granules, and insoluble dietary fiber. This composite structure provides elasticity from the gluten network while the starch and fiber components prevent rubbery texture by creating heterogeneous zones that disrupt uniform elastic behavior.
2Strength
If starch-based solid paste compositions are hardened to enhance crunchiness, then surface hardness is improved, but excessive elasticity and rubbery texture are generated
Solution Approach 1:
The invention applies local quality by creating surface hardening through starch gelatinization while maintaining a softer interior structure. The surface layer develops crunchiness through controlled hardening, while the interior retains chewability through the heterogeneous gluten-starch-fiber network, preventing excessive rubbery texture.
Solution Approach 2:
The invention changes physical parameters during processing, including temperature and moisture content gradients, to achieve surface hardening without excessive elasticity. By controlling gelatinization temperature and moisture distribution, the surface becomes crunchy while the interior maintains desirable chewing properties.
3Ease of manufacture
If conventional compositions are processed under typical conditions, then manufacturing simplicity is maintained, but gluten network structure cannot be controlled for specific textures
Solution Approach 1:
The invention applies preliminary action by pre-cooking or pre-treating starch and fiber components before final paste formation. This preliminary processing creates a scaffold structure that guides subsequent gluten network development, enabling precise network control through simple manufacturing steps.
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 achieves elasticity with reduced rubberiness, providing 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
then frozen at −25° C.
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.