CH617322A5 - Process for producing pasta with the use of soya - Google Patents

Description

The present invention relates to a method of making pasta, especially pasta, dumplings, etc., using soy.

DE-OS 1 917 687 describes a spreadable spread made from soybean meal, which is subjected to heat treatment together with melting salts and produces a processed cheese-like product. DE-OS 2 415 861 describes the use of this soybean mass, inter alia, for confectionery.

However, this did not remove the biggest obstacle that has so far prevented widespread use of soy in food, namely the negative taste impairment, poor digestibility and poor baking ability of soy products. The problem of consistency should also be included in the baking ability. Other attempts to improve the ability to bake with certain chemical and other additives and to improve the somewhat unpleasant, intense taste of soy products with other additives have also had little success. This also applies to various processes to remove the unpleasant properties of soy by extreme heat treatment or the like. Among other things, valuable substances from soy were denatured, which again called into question the use of the high protein content and low carbohydrate content, which above all makes the use of soy so interesting for modern, low-calorie normal or diet food, due to these disadvantages.

The invention is therefore based on the object of producing pasta, in particular pasta, dumplings, etc., using soy from pure natural substances which, with an increased protein content and low carbohydrate content, have a good consistency and baking ability, are easy to digest and do not suffer from any taste impairment.

The object is achieved in that soy is used which is debittered and the trypsin inhibitor contained therein is inactivated or removed, preferably in accordance with CH-PS 368 367, and in that the soy is used in the form of flour.

The task is solved particularly well if the soy is used in the form of semolina. A mixture of flour and semolina can also be used. The flour and / or semolina can be protein extracts, e.g. B. from soy, preferably in the form of flour.

In another embodiment, the soy used can also be deoiled.

The pasta obtained in this way has a good consistency or baking ability, is easy to digest and is not inferior in taste to conventional pasta.

Surprisingly, it turned out that the consistency or baking ability and also the influence on taste depend on the grain size of the soy. An attempt to explain this result could lead to the fact that with a larger grain size the specific surface is considerably smaller than with finely ground flour and therefore the unpleasant flavors, which are apparently also present in the specially used soy, are retained to a greater extent than in finely ground flour, which is commonly used. In a similar way, the improved consistency and baking ability could come about, since the substances responsible for the negative influence of the soy are retained within the semolina. Semolina of normal grain size was used. The transition to even larger grain sizes, such as grist, comes up against practical limits in the case of thin pasta, since sufficient glue must be present within a layer to enclose the soybean in order to achieve sufficient consistency.

The result obtained is so surprising because, for example in the case of wholemeal bread, it is not generally known among experts that the change from flour to grist does not in any way result in better, but rather inferior properties; Whole grain bread not only tastes worse than usual for the taste of the average consumer, it is also not nearly as loose and light as this, but sticky and moist and almost clumps together. For this reason, it was previously not considered by experts to use soy grains instead of soy flour.

In principle, it is possible to add soya to the pasta in any proportion. However, it is expedient to choose the proportion between 5 and 65 percent by weight in the fresh state (i.fr.) of the finished dough. The best results were obtained with a soy content between 15 and 35 weight percent i. Achieved. Within these limits, a protein portion of the finished pasta of approx. 25 percent by weight i. Realize Fr. Such a portion is particularly digestible for the diet of normal, healthy people. For dietetic purposes, the protein content can easily be increased to about 40 percent by weight. Fr. be increased. Part of the flour and / or semolina can also be easily made using concentrated protein extract, e.g. B. obtained from soy, preferably in the form of flour, replace. A share in the finished dough of approx. 10 to 25 percent by weight i. Fr. on protein extract has proven to be useful.

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The pasta obtained according to the invention does not require any unnatural additives, such as chemical baking agents, preservatives, etc. Of course, their use is possible. Depending on the desired application, fiber or fillers, e.g. B. in the form of wheat bran, legumes, etc., are added.

Example 1 Production of noodles Information for finished flour mixture without water. Durum wheat semolina 8 kg

Soybean soy flour eggs

2.5 kg 0.5 kg 10 pieces

10th

The mixture was kneaded with water in a conventional manner to form a pasta dough and processed into pasta.

Example 2 Finished flour mixture without water. Durum wheat semolina soy grits soy flour

So y a protein extract eggs

7.5 kg 1.5 kg 0.5 kg 0.5 kg 10 pieces

This mixture was processed into noodles in the usual way as above.

Claims (10)

617 322 1. A process for the production of pasta using soy, characterized in that the soy is debittered and the trypsin inhibitor contained therein is inactivated or removed, and that soy is used in the form of flour and / or semolina. 2. The method according to claim 1, characterized in that soy in the form of a mixture of flour and / or semolina with protein extract, for. B. from soy, preferably in the form of flour, is used. 2nd PATENT CLAIMS 3. The method according to any one of claims 1 or 2, characterized in that the soy is deoiled. 4. The method according to any one of claims 1 to 3, characterized in that the proportion of soy is 5 to 65 percent by weight in the fresh state of the finished dough. 5. The method according to any one of claims 1 to 4, characterized in that the proportion of soy is 15 to 35 percent by weight in the fresh state of the finished dough. 6. The method according to claim 2 or 3, characterized in that the proportion of protein extract is 10 to 25 percent by weight in the fresh state of the finished dough. 7. The method according to any one of claims 2 to 6, characterized in that the proportion of soy and protein extract is determined so that the total protein content of the finished pasta is about 25 percent by weight when fresh. 8. The method according to any one of claims 1 to 6, characterized in that the total protein content of the finished pasta is about 40 percent by weight when fresh. 9. The method according to any one of claims 1 to 8, characterized in that the flour additional fiber or fillers, for. B. in the form of wheat bran, legumes. 10. The method according to any one of claims 1 to 9, characterized in that the particle size of semolina is between 0.3 to 1 mm.