CH708396B1

CH708396B1 - Gluten-free pasta.

Info

Publication number: CH708396B1
Application number: CH01274/13A
Authority: CH
Inventors: Gnehm Nicole; Heymoz Claude
Original assignee: Orior Ag
Priority date: 2013-07-16
Filing date: 2013-07-16
Publication date: 2017-03-31
Also published as: CH708396A2

Abstract

The invention relates to a gluten-free pasta for human nutrition and the process for its production. By using a dough of water, tapioca starch, rice flour, whole egg powder, protein powder, guar gum, cooking salt, mono- and diglycerides of the fatty acid, a pasta product can be produced which produces an oral feeling after cooking during consumption of the pasta. The pasta can be pasteurized and does not tend to stick strongly after blanching. The gluten-free pasta can also be consumed by persons who suffer from gluten intolerance, also known as celiac disease.

Description

description

FIELD OF THE INVENTION The invention relates to a gluten-free pasta for human nutrition and the process for its production.

DISCLOSURE OF THE INVENTION [0002] In pasta production, flours are kneaded from a single or different grains, predominantly durum wheat, with the addition of a binder (water and / or eggs) to form a dough. The kneading is carried out in a dough kneader in which the mixture is compacted to a homogeneous dough.

A dough is formed by the water and / or the water of the eggs forming a starch paste, since the starch granules of the flour absorb the water and thereby swell and grow. The water is evenly distributed through the kneading so that all the starch granules can uniformly spread. Kneading has the additional purpose of creating a glow net. This gluten net, also known as the glue skeleton, forms only after prolonged kneading, since the proteins must unroll before they can bind again. This dough bed gives the dough a rubbery and elastic structure.

[0004] The dough is then poured or extruded to a predetermined thickness by means of rollers or with an extruder. A dough thickness of 0.4 to 1.5 mm is customary.

[0005] Subsequently, the pounded dough can be cut into strips into ribbon noodles, for example in so-called pappardelle or tagliatelle.

[0006] Furthermore, the dough can be used for wrapping fillings, the so-called filled pasta, for example also known as ravioli, tortellini or mullets.

[0007] Gluten-free flours are replaced by gluten-free flours for the production of gluten-free pasta products. Here, too, the dough is formed by the water and / or the water of the eggs forming a starch paste. Since no gluten is available in this dough preparation, it is assumed that the necessary water binding force is achieved primarily by the pentosans present in the grain grain.

[0008] The pasta is only consumed by cooking in hot water by denaturing the gluten and other existing proteins. Furthermore, cooking processes such as steaming and cooking by means of microwaves are also used.

[0009] Pasta products are often offered as fresh pasta products. These must either be consumed immediately or preserved by cooling or pasteurisation.

Disadvantages [0010] A disadvantage of these pasta products is that persons with a gluten intolerance, also known as celiac disease, can not consume these without a health risk. Celiac disease is a chronic lifelong disease of the intestinal mucosa. It is also assumed that the number of people with celiac disease is steadily increasing.

A disadvantage of gluten-free pasta products is that no glue skeleton can be produced by the absence of gluten. Therefore the pasta does not get the mouthfeel of a pasta with the appropriate glue scaffolding. The mouthfeel of the gluten-free pasta is rather mucous, which is due to the existing pentosans.

A further disadvantage of gluten-free pasta products is that the individual pasta products tend to stick strongly after blanching.

[0013] It is an object of the invention to provide a pastry which is made from a gluten-free dough. It is a further object of the invention to provide a gluten-free pasta which, after cooking, produces an oral feeling corresponding to that of gluten-containing pasta. It is also an object of the invention to provide a gluten-free pasta which can be preserved by pasteurization. A further object of the invention is to provide a gluten-free pastry which, after blanching, does not tend to stick strongly. [0014] The invention achieves the object by the features of claim 1 and claim 8. The pasta, prepared from gluten-free dough, which is suitable for human consumption, consists predominantly of water, tapioca starch, rice flour,

The use of the abovementioned flours and starches, together with mono- and diglycerides of the feed fatty acid, allows a dough formation for the gluten-free pasta which, when cooked, exerts an oral feeling which corresponds to a

Claims

Gluten-containing pasta and is pasteurizable and, after blanching, does not tend to stick strongly to the individual pasta products. A preferred composition of the gluten-free dough according to the invention comprises 25-35% water, 25-30% tapioca starch, 22-28% rice flour, 4-8% whole egg powder, 4-8% egg white powder, 4-8% corn flour, 1-3 % Guar gum, 1-2% mono- and diglycerides of edible fatty acid and 1% edible oil (weight fraction of finished product). The remaining ingredients account for less than 1% of the total weight. [0017] In a further preferred composition of the gluten-free dough according to the invention, the portion of guar gum is partially or completely replaced by konjak, xanthan gum or locust bean gum. The following ingredients may additionally be used for the preparation of the dough of the pasta according to the invention (non-exhaustive list): spinach powder, rim powder, herbs, curcuma, saffron, food fibers. By using these additional ingredients of the dough of the pasta according to the invention, different flavor and color compositions are achieved, which allows a culinary and optical alternation in the diet with gluten-free pasta. [0020] The following gluten-free ingredients may additionally be present in the filling of the pasta according to the invention. These may have been fermented, cooked, roasted or otherwise prepared to be suitable for the addition (non-exhaustive list): meat preparations, fish preparations, cheese preparations, ricotta, Spinach, herbs, spice. Through the use of a gluten-free filling in the pasta product according to the invention, different flavor compositions are achieved, which allows a culinary variation in the diet with gluten-free pasta products. The gluten-free pastry product for human consumption according to the invention can be preserved with pasteurization for a longer period and is thus available longer for human consumption. The gluten-free pastry is heated within a closed container or bag to a core temperature of at least 72 ° C. A preferred method for pasteurizing the pasta according to the invention is microwave pasteurization. Due to the microwaves, the gluten-free pasta is heated faster and thus more gently in the core than with a hot water pasteurisation. [0024] Another preferred method for the production of gluten-free pasta is blanching. Blanching is used to prepare the pasta according to the invention. This results in a shorter cooking time for the end user. claims

1. A gluten-free pasta for human consumption, characterized in that the dough comprises water, tapioca starch and / or corn starch, rice flour, whole egg powder, protein powder, guar gum and / or konjak and / or xanthan gum and / or locust bean gum, cooking salt, mono- and diglycerides Feed fatty acid.

2. The gluten-free pastry according to claim 1, wherein the dough is 25-35% water, 25-30% tapioca starch, 22-28% rice flour, 4-8% whole egg powder, 4-8% protein powder, 4-8% corn flour , 1-3% guar gum, 1-2% mono- and diglycerides of the feed fatty acid and 1% edible oil.

3. The gluten-free pasta product as claimed in claim 1, wherein the portion of guar gum and / or konjak and / or xanthan gum and / or locust bean gum is only konjak or xanthan gum or locust bean gum.

4. The gluten-free pastry product as claimed in claim 1, wherein the proportion of tapioca starch and / or corn starch in the dough is only corn starch.

5. The gluten-free pasta according to claim 1, wherein the dough contains at least one supplementary substance from the following list: spinach powder, rim powder, herbs, curcuma, saffron, food fibers.

6. The gluten-free pasta according to claim 1, wherein the pasta comprises a filling.

7. A gluten-free pastry product according to claim 6, characterized in that the filling contains at least one ingredient from the following list: meat preparations, fish preparations, cheese preparations, ricotta, spinach, herbs, spices.

8. A process for the production of a gluten-free pasta for human consumption as claimed in one of claims 1 to 7, characterized in that the pasta is pasteurized.

9. The process as claimed in claim 8, wherein the pasteurization is carried out by microwave pasteurization.

10. Process according to claim 8, characterized in that the pasta is blanched prior to pasteurization.