CA1104412A - Paste articles etc. using soya - Google Patents
Paste articles etc. using soyaInfo
- Publication number
- CA1104412A CA1104412A CA278,329A CA278329A CA1104412A CA 1104412 A CA1104412 A CA 1104412A CA 278329 A CA278329 A CA 278329A CA 1104412 A CA1104412 A CA 1104412A
- Authority
- CA
- Canada
- Prior art keywords
- soya
- dough
- grits
- weight
- product according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Dough and pasta products are disclosed which contain soya to an amount between 5 and 65% by weight in the form of grits or a mixture of flour and grits which has been debittered and the trypsin inhibitor in the debittered soya has been substantially deactivated or removed. The products have increased protein content, reduced carbohydrate content, exhibit good consistency, a pleasant flavour, and contain only natural substances.
Dough and pasta products are disclosed which contain soya to an amount between 5 and 65% by weight in the form of grits or a mixture of flour and grits which has been debittered and the trypsin inhibitor in the debittered soya has been substantially deactivated or removed. The products have increased protein content, reduced carbohydrate content, exhibit good consistency, a pleasant flavour, and contain only natural substances.
Description
The present inventions relates to dough and pasta products, especially noodles and dough bags~ which include soya. In German OLS
1,917,687 is disclosed a spreadable paste of soya flour, which is subjected to a heating proced~e toge~he~r with melting salts, and res~lts in a product similar to ~oEt cheese. Ge~man CLS 2,415r861 discloses the use of this soya mass for sweet products etc.
.S() Y~
L~le biggest obstacle until ncw against a broader application of in Eood prod~lcts has been the unplecsant i~El~lence of the ~flavour and the p~oblems of flatulence. These plvblems have not been avoided b~ ~he prior art proposc~ls. In addition there were pnvblems of consistency of 50ya products.
Also other experiments, to improve the characteristics by special chemical and other additives, and to avoid the unpleasant, intensive taste of soya products by other additives, have not shcwn g~eat success. This is also the case for different procedures to elimlna~e the unpleasant eatures o soya by treating it with extrem l~t high temperatures and other treat~nts. By these procedures, valuable substances of soya have been denaturated, which detracts fr~m the advantages of the high protein and lcw carbo~lydrate contents, the main attraction of scya for modern nutrition with low calories or for dietetic purposes. The main object of the invention is therefore, to produoe ~ough and pasta products, espècially noodles and dough bags, which contain soya, obtained frnm pure, natural substances, and hav m g an increased prot~Ln content and a lowered carboh~drate content and at the same time a good consistency, with no proble~s of flatulence and unpleasant fla~our~
Aco~rding to the invention, there is provided a dough o~ pasta product containLng soya besides other con~entional mat~rials mcluding water and cereals, characteriæed in that the soya has been debittered, the trypsLn inhibitor in the debittered soya has b~en substantially deactivated c,r removed and the soya is used in foLm of grlts or a mix~ure o~ grits and flour~ wherein the amount of soya is between 5 and 65~ ky weight (in fresh condition) based on the finished dou~h.
The contained trypsin inhibitor is r~mDved or inactivated preferably according to the process of S~iss patent 368,367, ~hereby so~a beans are steamed L~ ~
, . , , . ~ . . .:
~ 4~
for 2 to 5 minutes, qyenched with cold water and transferred, together with the water, to a closed vessel, shell particles and sprouts then being hydrDdynamically separated from the beans and the bisected beans thereafter being dried b~ heat at a temperature of appraximately 70 to 75C.
One preferred emboliment of the invention F~ovides soya in the form of grits. It is also possible to use a mix~.ure of flour and grits. In another embodlment of the invention the soya used can be free from oil.
Also, the treated soya can be supple~ented by the addition of pr~tein extract (for example one obtained from soya).
The dough and products produced in this way, exhibit good consistency cause no problems of flatulence and have the same flavour as conventional products. It has been found surprisingly that the consistency and also the flavour, which indicates the quality of the soya pr~duct, depend on the particle size of the soya. Whilst we do not wish to be limited by theoretical considerations, a possible explanation might be that with a larger particle size, the specific surface area is substantially smaller than with finely ground flour and thus the apparent quantity of unpleasant flavour, which is obviously also oontained in the special used soya to a certain degree, is reduced in comparison with the normally used fine flour. The better consist-ency cculd occur for similar reasons, because the constituents of the soya responsible for the negative influence are retained within the grits. mere have been used grits with normal particle size, which means fr~m 0.3 to 1.0 mm.
The t~ransition to still higher particle size, for example bruised grain ~particle size 1 to 6 mm) is limited by practical reasons ccncerning thin pasta p m ducts, beaause to obtain sufficient consistency within a layer it is necessary to have sufficient gluten, which surrounds the soya. The results are therefore surprising, because for exanple for wholemeal bread, it is gen~rally known that the change from flour to grit or bruised grain dbes not result in better, but ICa --2--,~, , -41~
essentially worse features in the products; for this reason wholemeal breadtastes ~ot only worse than normal bread - related to the standard user -, it is also not as spongy and light as normal bread, but seems to be clammy and lumpy. Fbr this reason it was until now not considered feasible bo use soya grits instead of soya flour in most dough and pasta products.
An addition of soya to the dough and pasta products is chosen between 5 and 65% by weight (in fresh condition). The usual, generally known portions of water and cereals, for example of wheat and also in form of grits, m~y of course, be added.
Best results have been att~inPd with a proportion of soya between 15 and 35% ~in fresh condition) by weight. W~thin these limits a protein content of about 25~ ~in fresh condition) by weight - based on the finished dough and pasta product, can be realised. This oontent is particularly suitable for the nutrition of a normal, healthy person. Fbr dietetic reasons the por-tion of protein can be raised without any problems to about 40~ by weight ~in fresh oondition). The higher amount of prDtein corresponds to an accordingly reduced portion of carbohydrate.
The flour and/or grits can also be supplemented by concentrated protein or albumin extract, e.g. from soya,preferably in fo~m of flour. An amount of about lO to 25% by weight (in fresh oondition), based on the finished product, has been found advantageous.
The dough and pasta products according to the invent~on do not reguire synthetic additives like chemical agents for enhancing the baking qualities or preservatives. But, of course, it is possible to use them, if desired.
Depending on the desired application, also filler material, such as, for example, wheat bran or pulses may conveniently be used.
The following Examples further illustrate the invention.
m e amDunts are based on the finished pLoduct, exGluding water wbich 11~4~2 is added in o~nventional manner.
Example 1 A dough was formulated from the following ingredients:
grits of durum wheat 8 kg grits of soya, debittered , trypsin inhibitor inactivated 1.5 kg soya flour 0.5 kg eggs 10 Water was added to fonm a dough which was used to make nLodles.
Example 2 A dough was formulated from the following ingredients:
grits of du~um wheat 7.5 kg grits of scya 1.5 kg flour of soya 0.5 kg protein extract of soya 0.5 kg eggs 10 Water was added to form a dough which was used to make noodles.
,' ~ 4 ~
1,917,687 is disclosed a spreadable paste of soya flour, which is subjected to a heating proced~e toge~he~r with melting salts, and res~lts in a product similar to ~oEt cheese. Ge~man CLS 2,415r861 discloses the use of this soya mass for sweet products etc.
.S() Y~
L~le biggest obstacle until ncw against a broader application of in Eood prod~lcts has been the unplecsant i~El~lence of the ~flavour and the p~oblems of flatulence. These plvblems have not been avoided b~ ~he prior art proposc~ls. In addition there were pnvblems of consistency of 50ya products.
Also other experiments, to improve the characteristics by special chemical and other additives, and to avoid the unpleasant, intensive taste of soya products by other additives, have not shcwn g~eat success. This is also the case for different procedures to elimlna~e the unpleasant eatures o soya by treating it with extrem l~t high temperatures and other treat~nts. By these procedures, valuable substances of soya have been denaturated, which detracts fr~m the advantages of the high protein and lcw carbo~lydrate contents, the main attraction of scya for modern nutrition with low calories or for dietetic purposes. The main object of the invention is therefore, to produoe ~ough and pasta products, espècially noodles and dough bags, which contain soya, obtained frnm pure, natural substances, and hav m g an increased prot~Ln content and a lowered carboh~drate content and at the same time a good consistency, with no proble~s of flatulence and unpleasant fla~our~
Aco~rding to the invention, there is provided a dough o~ pasta product containLng soya besides other con~entional mat~rials mcluding water and cereals, characteriæed in that the soya has been debittered, the trypsLn inhibitor in the debittered soya has b~en substantially deactivated c,r removed and the soya is used in foLm of grlts or a mix~ure o~ grits and flour~ wherein the amount of soya is between 5 and 65~ ky weight (in fresh condition) based on the finished dou~h.
The contained trypsin inhibitor is r~mDved or inactivated preferably according to the process of S~iss patent 368,367, ~hereby so~a beans are steamed L~ ~
, . , , . ~ . . .:
~ 4~
for 2 to 5 minutes, qyenched with cold water and transferred, together with the water, to a closed vessel, shell particles and sprouts then being hydrDdynamically separated from the beans and the bisected beans thereafter being dried b~ heat at a temperature of appraximately 70 to 75C.
One preferred emboliment of the invention F~ovides soya in the form of grits. It is also possible to use a mix~.ure of flour and grits. In another embodlment of the invention the soya used can be free from oil.
Also, the treated soya can be supple~ented by the addition of pr~tein extract (for example one obtained from soya).
The dough and products produced in this way, exhibit good consistency cause no problems of flatulence and have the same flavour as conventional products. It has been found surprisingly that the consistency and also the flavour, which indicates the quality of the soya pr~duct, depend on the particle size of the soya. Whilst we do not wish to be limited by theoretical considerations, a possible explanation might be that with a larger particle size, the specific surface area is substantially smaller than with finely ground flour and thus the apparent quantity of unpleasant flavour, which is obviously also oontained in the special used soya to a certain degree, is reduced in comparison with the normally used fine flour. The better consist-ency cculd occur for similar reasons, because the constituents of the soya responsible for the negative influence are retained within the grits. mere have been used grits with normal particle size, which means fr~m 0.3 to 1.0 mm.
The t~ransition to still higher particle size, for example bruised grain ~particle size 1 to 6 mm) is limited by practical reasons ccncerning thin pasta p m ducts, beaause to obtain sufficient consistency within a layer it is necessary to have sufficient gluten, which surrounds the soya. The results are therefore surprising, because for exanple for wholemeal bread, it is gen~rally known that the change from flour to grit or bruised grain dbes not result in better, but ICa --2--,~, , -41~
essentially worse features in the products; for this reason wholemeal breadtastes ~ot only worse than normal bread - related to the standard user -, it is also not as spongy and light as normal bread, but seems to be clammy and lumpy. Fbr this reason it was until now not considered feasible bo use soya grits instead of soya flour in most dough and pasta products.
An addition of soya to the dough and pasta products is chosen between 5 and 65% by weight (in fresh condition). The usual, generally known portions of water and cereals, for example of wheat and also in form of grits, m~y of course, be added.
Best results have been att~inPd with a proportion of soya between 15 and 35% ~in fresh condition) by weight. W~thin these limits a protein content of about 25~ ~in fresh condition) by weight - based on the finished dough and pasta product, can be realised. This oontent is particularly suitable for the nutrition of a normal, healthy person. Fbr dietetic reasons the por-tion of protein can be raised without any problems to about 40~ by weight ~in fresh oondition). The higher amount of prDtein corresponds to an accordingly reduced portion of carbohydrate.
The flour and/or grits can also be supplemented by concentrated protein or albumin extract, e.g. from soya,preferably in fo~m of flour. An amount of about lO to 25% by weight (in fresh oondition), based on the finished product, has been found advantageous.
The dough and pasta products according to the invent~on do not reguire synthetic additives like chemical agents for enhancing the baking qualities or preservatives. But, of course, it is possible to use them, if desired.
Depending on the desired application, also filler material, such as, for example, wheat bran or pulses may conveniently be used.
The following Examples further illustrate the invention.
m e amDunts are based on the finished pLoduct, exGluding water wbich 11~4~2 is added in o~nventional manner.
Example 1 A dough was formulated from the following ingredients:
grits of durum wheat 8 kg grits of soya, debittered , trypsin inhibitor inactivated 1.5 kg soya flour 0.5 kg eggs 10 Water was added to fonm a dough which was used to make nLodles.
Example 2 A dough was formulated from the following ingredients:
grits of du~um wheat 7.5 kg grits of scya 1.5 kg flour of soya 0.5 kg protein extract of soya 0.5 kg eggs 10 Water was added to form a dough which was used to make noodles.
,' ~ 4 ~
Claims (10)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A dough for pasta products containing soya besides other conven-tional materials including water and cereals, characterized in that the soya has been debittered, the trypsin inhibitor in the debittered soya has been substantially deactivated or removed, and the soya is used in form of grits or a mixture of grits and flour, wherein the amount of soya is between 5 and 65% by weight (in fresh condition), based on the finished dough.
2. A dough for pasta products according to claim 1, wherein the product is either noodles or dough bags.
3. A dough for pasta products according to claim 1 or 2, wherein the soya is used in the form of a mixture of flour and/or grits with albumin extract.
4. A product according to claim 1 or 2, wherein the soya is substantial-ly free of oil.
5. A product according to claim 1 or 2, wherein the amount of soya is between 15 and 35% by weight (in fresh condition) of the finished dough.
6. A product according to claim 1, wherein the soya is supplemented by from 10 to 25% by weight (in fresh condition) based on the finished dough, of protein extract.
7. A product according to claim 1, 2 or 6, wherein the amount of soya and protein extract is such that the total protein content of the product is about 25% by weight (in fresh condition).
8. A product according to claim 1, 2 or 6, wherein the total protein content of the finished product is about 40% by weight (in fresh condition).
9. A product according to claim 1, 2 or 6, and including wheat bran or pulses as filler.
10. A product according to claim 1, 2 or 6, wherein the particle size of the soya grit is between 0.3 and 10 mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2621545A DE2621545B2 (en) | 1976-05-14 | 1976-05-14 | pasta |
| DEP2621545.2-41 | 1976-05-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1104412A true CA1104412A (en) | 1981-07-07 |
Family
ID=5978014
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA278,329A Expired CA1104412A (en) | 1976-05-14 | 1977-05-13 | Paste articles etc. using soya |
Country Status (11)
| Country | Link |
|---|---|
| JP (1) | JPS52145545A (en) |
| AT (1) | ATA335977A (en) |
| CA (1) | CA1104412A (en) |
| CH (1) | CH617322A5 (en) |
| DE (1) | DE2621545B2 (en) |
| EG (1) | EG13549A (en) |
| FR (1) | FR2350787A1 (en) |
| GB (1) | GB1541797A (en) |
| IT (1) | IT1078139B (en) |
| NL (1) | NL7704193A (en) |
| SE (1) | SE7705629L (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH635984A5 (en) * | 1978-12-01 | 1983-05-13 | Nestle Societe D Assistance Te | PROTEIN RICH COOKIES AND METHOD OF MANUFACTURE. |
| FR2570931B1 (en) * | 1984-10-01 | 1987-04-17 | Viacroze Alain | PROTEIN-RICH FLOURS FOR BAKING, BISCUITRY, BISCOTTERY, CAKES, CAKES AND PASTA. |
| IT201700029934A1 (en) * | 2017-03-17 | 2018-09-17 | Barilla Flli G & R | Dry pasta based on legumes and process for its production |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH368367A (en) * | 1959-05-30 | 1963-03-31 | Kovasznay Esther | Process and device for peeling and refining soybeans without the use of chemical substances |
| JPS4921780A (en) * | 1972-06-23 | 1974-02-26 | ||
| JPS50129762A (en) * | 1974-04-05 | 1975-10-14 |
-
1976
- 1976-05-14 DE DE2621545A patent/DE2621545B2/en not_active Withdrawn
-
1977
- 1977-04-18 NL NL7704193A patent/NL7704193A/en not_active Application Discontinuation
- 1977-05-06 FR FR7713875A patent/FR2350787A1/en active Granted
- 1977-05-07 EG EG266/77A patent/EG13549A/en active
- 1977-05-09 JP JP5212977A patent/JPS52145545A/en active Pending
- 1977-05-11 GB GB19813/77A patent/GB1541797A/en not_active Expired
- 1977-05-11 AT AT335977A patent/ATA335977A/en not_active Application Discontinuation
- 1977-05-13 CA CA278,329A patent/CA1104412A/en not_active Expired
- 1977-05-13 SE SE7705629A patent/SE7705629L/en not_active Application Discontinuation
- 1977-05-13 IT IT49406/77A patent/IT1078139B/en active
- 1977-05-13 CH CH601777A patent/CH617322A5/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE2621545A1 (en) | 1977-11-17 |
| EG13549A (en) | 1982-03-31 |
| FR2350787B1 (en) | 1979-03-02 |
| NL7704193A (en) | 1977-11-16 |
| GB1541797A (en) | 1979-03-07 |
| CH617322A5 (en) | 1980-05-30 |
| DE2621545B2 (en) | 1978-03-16 |
| JPS52145545A (en) | 1977-12-03 |
| IT1078139B (en) | 1985-05-08 |
| SE7705629L (en) | 1977-11-15 |
| ATA335977A (en) | 1979-12-15 |
| FR2350787A1 (en) | 1977-12-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |