CA1203416A - Process for the preparation of farinaceous products - Google Patents

Abstract

PROCESS FOR THE PREPARATION OF FARINACEOUS PRODUCTS
A B S T R A C T
The invention relates to a new process for the produc-tion of farinaceous products. More particularly the inven-tion relates to a process for the manufacturing of farina-ceous products by admixing flour, water and optionally eggs and additives generally used in paste production and kneading, forming and optionally cooking and/or drying w h i c h c o m p r i s e s using for paste production in an amount of 5-40 % by weight - preferably 15-25 % by weight - a meal comprising such a hybrid maize grist which has a starch fraction containing at least 95 % of amylopec-tin.

Description

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This invention relates to a new process for the manu-facturing of farinaceous products, particularly for the preparation of vermicelli and pastes for cold-storage industry.
Farinaceous products - namely farinaceous foodstuffs obtained by admixing flour, water and optionally eggs and other additives used in the manufacturing of pastes, and subsequent kneading, forming and optionally cooking and/or drying must comply with a number of requirements. Thus the said pastes must have a short cooking time, a large swelling grade/expressed in the amount of water taken up during cooking/, should not boil to rags during cooking and the losses occurring during cooking must be small.
The paste must have suitable organoleptic properites; its shape, formJ colour, surface, structure, smell, taste and post-cooking's estate must be satisfactory. ~ further requirement resides in the storability for a long period of timeO
It is both in the interest of the consumers and to comply with the prescription of the authorities that the farinaceous products (pastes) should meet the above requirements at a high level. Several attempts were made to improve the quality of pastes. Thus it is necessary to use suitable flour for the manufacturing of pastes.
The flour of durum type wheats having a high gluten content proved to be much more advantageous than that of aestivum type wheats. The cultivator of durum type wheat is however limited by weather, soil and geographical factors and for this reason ~2~3 flour re~uired for the manufacturing of ~arinaceous products i3 either expen~ive or eve~ not at all avail-able~
When grist of aestivum wheat having a low gluten conte~t i9 U9ed 9 the protein content of the paste can be increased by the additio~ of eggs. This method i~ how0v0r accompanied by the drawback that eggs can be the sourcs of infections, - particularly of Salmonella infections -and for this reaso~ the use of eggs for this purpose is prohibited by the authorities of seve,al countriesO
One or more properties of paste can be improved ~ith the aid of cer~ain additives, Thus lupine flour /Journal of ~ood Science ~, 2, 404-405/, pea meal /Cereal Chemistry ~ 39 203-206/~ ~kimmed milk /Japanese patent specifica tion ~o. 55049814/ or soya meal can be u~sd ~or this purpose~ The said additives improve the cooking characteri3-tics of the paste ie.gO the cooking time is short~ed/J
Ths colour of the pa~to can be improv~d by u3ing by-pro-ducts of maize starch production /British pate~t specifi-cation No~ 1~584~828~, In ordsr to shortan the cooking period sodium hydrogen carbonate and an acid are added /Japanese patent specification ~oO 52~24577/. Tha general cooking characteristics can be improved by adding sodium algimate 3 calcium glyconate a~d pot-ash ~Sowiet pate~t ~pecification No. 315~ 913/o The u~e of the said additives is however re~tricted by the fact that these preperties ar~ improved to the detriment of other onss, particularly when the additives are used i~ a large amountO

~2~

According to an other method, cooking period i~
shortenqd and the losses occuring during cooking are reduced by treating the crude paste with vapour or dry-ing the same at a high temperature a~ove 70C/US pateat specifications Nos, 40230.735~ 4.243.689 and 4.243.6909 SWi9S paten-t speci~ication No~ 473~ 538 a~d~ Careal Industry 56, 5~ 394 /1979/ and Supplementa Alla Gasetta Ufficuale Nr, 254, 30-9-74/, As a result of the said thermal treatment the proteins coagulate and this gives beneficial results. This process is however not compete-ti~e on industrial scale becau~e of the high energy demandO
The object of the present inventio~ i9 to provide a process which i9 suitable for the production of pastes having high quality in spite of the above diffioulties~
It i~ a further object of the present invention to enable the manufacturing of ~rinaceous products o~ high quality withou~ u~ing ae3tivum type wheat gri~t and/or eggs.
It has bee~ found that the above object can be achi-eved b~ using for ths manu~acturing of farinaceou~ ~x~uc~ i~an amount of 5-40 % by weight - preferably 15-25 % by weight of a meal comprising such hybrid maize grist which has a starch fractio~ containing at lea~t 90 % - preferably 95 % - of amylopecti~.
The above recognition i~ 90 much the more unafo~eseen and surpri~ing as hith0rto maize flour was held to be unsuitable for the production of paste. According -to prior art ~Getreicle, Mehl und Brot 7 Vol 33 9 /II~ page~

1~5~3~S

299-302] a paste which comprises maize grist does no-t form a coherent mass during kneading, it is diEficult to be worked up and the farinaceous products prepared therefrom do not comply with the requirements. The vermicelli obtained there-from easily crumbles, gets broken, the cooked pasta is notsufficiently resilient and boils to rags. According to the conclusions drawn from prior art maize grist can only be added to the meal of durum wheat and in an amount not higher than 10 %, because otherwise the cooking characteristics of the paste are adversely and unfavourably effected.
On subjecting the applicability of maize meal to profound studies it has been found that from the point of view of the quality of the paste the amylopectin content of the starch fraction of maize is of particular significance. The said amylopectin content prevents the disintegration of the starch particles during cooking, and consequently the starch gets not washed out. It has also been found that the hybrid protein structure of maize having a high amylopectin content differs from that of other maize species. Namely in this case the starch particles are surrounded by the protein to a larger extent and in a more resilient manner.
Amylopectin which has a high molecular weight and a cross-linked structure plays in the formation of the structure of the paste a similar ro]e as gluten protein and ensures the coherent structure.
The amylopectin-protein structure which is indispensable -~2~3f~

and of outstanding importance from the point of view of paste production can however only be formed if a hybrid maize grist is used which comprises a starch fraction containing at least 90 % of amylopectin.
According to the process of the present invention it is preferred to use in the above-mentioned amount maize ground to a particle size generally used in paste production, i.e.
to 100-500 microns, preferably to 200-400 microns, particularly to 260-340 microns. The preparation of such grist does not require special equipment or technology of milling industry.
One may proceed preferably by admixing maize grist with wheat flour under dry conditions and subjecting the mixture to usual technological steps; the flour is admixed with water and optionally with eggs, egg-powder or egg-fluid, respectively and to the mass the optional additives are added. As additives e.g. phosphates or carbonates can be used which shorten the cooking period or vitamins or sodium chloride can be applied. The mass is kneaded in a suitable kneading machine, then shaped to the desired form /e.g. it is extruded to a macaroni/ and if vermicelli is to be prepared it is dried.
According to the process of the present invention high-temperature drying is eliminated. ~his step is however necessary if pas-tes of some specific quality are to be prepared.
A preferable form of realization of the process of the present invention is described below:
Wheat meal (flour) is admixed with maise grist and from 3~

the mixture thus obtained a mass containing about 30 ~O of water is prepared by adding warm wa-ter /70C/. The mass is kneaded homogenous and formed on a paste press at a temperature of about 40C. The crude paste is dried in an air-conditioned box at 75-80C. A paste which can be preserved by deep-freezing is obtained in an analoguous manner. In this case the water-content of the mass is adjusted to about 40-50 % and the crude paste obtained after forming is no-t dried but cooked at a temperature of 90-100C for about 5 minutes. The produc-t thus obtained is packed and preserved by deep-freezing.
The paste prepared by the above process has a nice yellow colour and possesses outstanding properties. It can be cooked within a short period of time and the cooked paste is resilient and not sticky.
The advantage of the present invention is that it provides a simple and economical, process for the productions of farinaceous products of outstanding quality. According to the present invention starting from aestivum wheat grist and without the use of eggs a paste of such quali-ty can be ~0 prepared which could be obtained by known methods only from the grlst of durum wheat or by using eggs, respectively. The cooking time of the paste prepared by the process of the present invention is shorter than that of the product obtained by conventional methods and therefore the energy demand of this paste is lower. The present invention eliminates the use of eggs and this leads to the production of farinaceous products which can be stored for a long pexiod of time and do not give rise to Salmonella infections. The cold-storage paste produc-ts prepared according to the present invention can be readily and conveniently stored by deep-freezing. The other properties of the products obtained by the process of the present invention are excellent too as it is demonstrated by the comparative experiments disclosed in the Examples.
Further details of the process are illustrated by -the following Examples without limiting the scope of protection to the said Examples.
Example 1 85 kg of aestivum wheat grist are admixed with 15 kg of waxy hybrid maize grist, the starch fraction thereof containing 99 of amylopectin. To the dry product warm water /70C/ is added and the mixture is kneaded in a Z-armed mixer for 10 minutes.
The mass is kneaded homogenous, whereupon it is shaped in a Pavanti type paste press at 40~ under a pressure of 120 kg/cm2.
The crude paste thus obtained is dried at 75C. The paste thus obtained has a nice yellow colour and can be stored without any deterioration for at least a year.
Example 2 One proceeds according to Example 1 except that a mixture of 80 mg of aestivum wheat grist and 20 kg of waxy hybrid maize grist is used. The paste thus obtained is similar to that prepared by Example 1, it has a somewhat yellower colour and can be stored for an equally long period of time.
Example 3 One proceeds according to Example 1 except that 75 kg of aestivum wheat grist and 25 kg of waxy hybrid maize grist is used. The paste thus obtained has a yellow colour and is well storable.
Example 4 70 kg of aestivum wheat grist are admixed with 15 kg of durum whea~ grist and 15 kg of waxy hybrid maize grist. The mixture is worked up as described in Example 1. The paste thus obtained is of a brownish yellow colour and storable.
Example 5 ~5 kg of aestivum wheat grist are admixed with 15 kg of waxy hybrid maize grist. The mixture is worked up as described in Example 1 except that an amount of eggs-powder corresponding to 20 eggs is added to the mass prior to homogenization.
Example 6 75 kg of aestivum wheat grist are admixed with 25 kg of waxy hybrid maize grist. The mixture is worked up as described in Example 1 except that an amount of egg-fluid corresponding to 40 eggs is added to the mass prior to homogenization.
The characteristic properties of the pastes prepared according to the above Examples are determined and compared to 4~

those of products are prepared without the addition of maize grist or by using normal maize grist, respectively, starting from aestivum or durum wheat grist, respectively, in the presence or absence of eggs, respectively. The reference pastes serving as comparison are prepared by the process according to Example 1 from the corresponding starting materials. The starch fraction of normal maize flour contains 75 % of amylopectin. The tests are carried out and the results evaluated according to the corresponding Hungarian standards 10 Nos. 11919-78, 17673-79, 20500/1-72, 20500/2-80 and 20500/3-79, respectivelyO
The results are summarized in Table 1. In the Table the pastes are characterized by the total number of points of the organoleptic tests which is the sum of the number of points of the following four tests: external appearance /maximal number of points: 40/; smell /maximal number of points 10/; taste /maximal number of points: 20/; estate of the cooked paste /maximal number of points: 30/.
The interval of the number of points of the organoleptic properties is disclosed, too.

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It appears from Table I that some characteristic features of the pastes prepared according to the pre~ent invention are similar to those o~ products obtained by conventional methods while other properties are signifi-cently superior to them, Thus the cooking time of thepaste prepared according to the present invention is shorter than that of conventional pastes and consequent-ly they can be cooked with a smaller e~ergy demand, Tha swelling oapacity of the pastes accordi~g to the present invention reaches or e~ceeds that o~ conventional pastes9 A further ad~antage of the process of the present .in~en-tion i9 that the damages and losses occuring during cooking are significantly smaller~ The highest improve-ment of the process of the present invention resides in the organoleptic properties and the external app0arence of the paste~ It is also of grest importe~ce that starting from aestivum wheat grist being less suitable for paste production or omitting the oggs, respectively, farinaceous products of such high quality can be obtained which could be hitherto prepared only whe~ durum wheat grist~
was u~ed as starting material or eggs were added to the mixture,

Claims (6)

Claims:

1. A process for the manufacture of farinaceous products by admixing flour, water and optionally eggs and additives generally used in paste production, kneading the mixture to form a paste, forming the paste and optionally cooking and/or drying it, which process comprises using, for said paste production, in an amount of 5-40% by weight, a meal comprising a hybrid maize grist which has a starch frac-tion containing at least 90% of amylopectin.

2. A process according to claim 1 wherein said meal is used in an amount of 15-25% by weight.

3. A process according to claim 1 or claim 2 which comprises employing a hybrid maize grist having a starch fraction containing at least 95% of amylopectin.

4. A farinaceous paste product which comprises, prior to any cooking, 5-40% by weight of a meal comprising a maize grist having a starch fraction containing at least 90% of amylopectin, together with water and optionally eggs and additives generally used in paste production.

5. A product according to claim 4 which comprises 15-25%
by weight of said meal.

6. A product according to claim 4 or claim 5 which com-prises a maize grist having a starch fraction containing at least 95% amylopectin.