Solid Paste Composition with Starch–Protein Ratios for Cooking Softening
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Solution Overview
Problem
Conventional solid paste compositions for heat cooking, such as pasta and noodles, take a long time to soften during cooking and tend to stick together, often requiring additives like emulsified fats or sodium chloride, which are undesirable for taste and health reasons.
Innovation Solution
A method of producing a solid paste composition by adjusting the ratios of starch and protein under high-temperature and high-pressure conditions, using edible plant-derived materials, to enhance softening properties and reduce sticking during cooking without additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If conventional starch-based compositions are hardened to increase crunchiness, then surface hardness is improved, but texture becomes elastic and rubbery
Solution Approach 1:
The invention changes the chemical composition parameters of the starch by controlling the ratio of amylose to amylopectin (amylose content of 5-40%) and subjecting it to high-temperature processing (100-200°C) for 1-24 hours. This parameter transformation allows the starch to achieve both surface hardness and prevent rubbery texture, resolving the contradiction between crunchiness and texture stability.
2Object-generated harmful factors
If noodle line loosening improvers (emulsified fats) are added to prevent sticking, then sticking during heat cooking is reduced, but taste quality deteriorates and additives are introduced
Solution Approach 1:
The invention extracts and eliminates the need for noodle line loosening improvers and other additives by using specifically modified starch with controlled amylose/amylopectin ratios. The starch itself provides the anti-sticking property through its structural characteristics, removing harmful additives while maintaining taste quality.
Solution Approach 2:
The starch structure itself serves the dual function of providing crunchiness and preventing sticking during heat cooking. The modified starch composition (amylose 5-40%) inherently resists sticking without requiring external additives, making the material self-sufficient for multiple functions.
3Duration of action of moving object
If high-temperature and high-pressure kneading is applied to modify starch structure, then softening property during heat cooking is improved, but gluten denaturation may occur
Solution Approach 1:
The invention carefully controls the processing parameters within specific ranges: temperature of 100-200°C and time of 1-24 hours. These optimized parameters are sufficient to modify the starch structure for rapid softening while remaining below the threshold that would denature gluten proteins, thus resolving the contradiction between softening speed and protein integrity.
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 rapid softening and prevents sticking during heat cooking, maintaining shape and texture quality without additives, ensuring even cooking and improved taste.
Implementation Method 1
kneading of the dough composition with strong energy under high-temperature and high-pressure conditions
Implementation Method 2
focused on specific components in the starch structure inside the composition and adjusted their ratios
Data Source
AI summary
Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition satisfies all the following (1) to (4). (1) Containing 19 mass% or more, on a dry mass basis, of starch. (2) Containing 4.0 mass% or more, on a dry mass basis, of a protein. (3) The value (α1) of [a] defined below of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. [a] The proportion of the signal intensity at m/z = 213.38 to the signal intensity at m/z = 788.37 of a cross section of the composition. (4) The value (β1) of [β] defined below of the frozen slice X of the composition prepared under a predetermined condition satisfies the following [formula 1] in relation to the value α1. [β] The proportion of the signal intensity at m/z = 12345.17 to the signal intensity at m/z = 5962.70 of a cross section of the composition. α1×β1≤7.0