EP2802219A2 - Pâtes alimentaires faiblement caloriques et leur procédé de fabrication - Google Patents

Pâtes alimentaires faiblement caloriques et leur procédé de fabrication

Info

Publication number
EP2802219A2
EP2802219A2 EP13700358.8A EP13700358A EP2802219A2 EP 2802219 A2 EP2802219 A2 EP 2802219A2 EP 13700358 A EP13700358 A EP 13700358A EP 2802219 A2 EP2802219 A2 EP 2802219A2
Authority
EP
European Patent Office
Prior art keywords
flour
pasta
dough
low
mixture
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.)
Withdrawn
Application number
EP13700358.8A
Other languages
German (de)
English (en)
Inventor
Thomas LACINA
Marius HÖCKL
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2802219A2 publication Critical patent/EP2802219A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a dough for the production of pasta according to the preamble of claims 1 and 2 and to pasta made therefrom.
  • Pasta is popularly known as hothouse. But they enjoy due to their simple preparation, their wealth of variants and their easily by sauces and other additives, such as meat, cheese, etc. changeable taste and appearance, a great popularity.
  • shirataki noodle is pasta commercially available (inter alia from House Foods American Corporation, Garden Grove, Calif., USA) which have a greatly reduced energy content compared to durum wheat and / or egg pasta. These noodles, which are similar in their consistency and cooking behavior to Chinese glass noodles, are made from the Konjak plant, which is native to Japan
  • Shirataki noodle A disadvantage of the Shirataki noodle is a lack of taste, a minimal bite and an unfamiliar look. Also their trade form, in one Liquid packed, impractical and affects the shelf life.
  • Microcrystalline cellulose has been proposed for the production of reduced-calorie foods (EP-A2-0 248 252). Correspondingly prepared cellulose having a particle size ⁇ 75 ⁇ is commercially available today and is referred to as "microcellulose”. It is listed in the list of food additives as E460i.
  • the pasta should be prepared and storable in all known forms and after cooking - at usual cooking times - tasty, largely tasteless and to be cookable (al dente). Also in terms of their graininess, consistency behavior and surface properties they should not or only slightly different from conventional pasta differ. If possible, only substances of natural origin should be used. The use of enzymes should be dispensed with, as these in particular could affect the intestinal flora in an uncontrolled manner.
  • suitable, gluten-free pasta should be produced for gluten-intolerant persons, without loss of taste.
  • the term "dough for low-calorie pasta” used in the patent claims means a dough which, after shaping, becomes spaghetti, tagliatelle, macaroni, spiral pasta, lasagne dough sheets, etc. without further process steps, solely by suitable drying storable, ready to cook product results.
  • the emulsifier mentioned in claim 3 is not required to achieve a perfect end product. However, it is expedient for production-technical reasons (process acceleration), such in itself known manner to use. - Only emulsifiers of plant origin should be used.
  • linear branched polysaccharides used according to claim 4 in the pasta mixture are not metabolized in the human body and excreted unchanged. These substances are hydrophilic and therefore favorable for digestion.
  • Guar gum, locust bean gum and cornstarch are characterized by a surprisingly improved dough consistency and binding capacity, especially in their combination. This combination acts as a favorable thickener in the further processing of the dough and finally leads to well reproducing cooking times, claim 5.
  • the method mentioned in claim 8 is also suitable for industrial production and, compared with the previous pasta production, requires no additional production means with corresponding investments.
  • the liquid mentioned in claim 8 is usually water, but may also contain additives such as emulsifiers, oils or other additives known per se, such as vegetable extracts and / or gelling agents.
  • additives such as emulsifiers, oils or other additives known per se, such as vegetable extracts and / or gelling agents.
  • the shaping of the pasta by extrusion and the like. take place, this according to already existing, known per se production facilities.
  • a drying process in the temperature range between 60 ° C to 100 ° C is referred to in food technology as "HT-Drying". Underlying temperatures, between 40 ° C to 50 ° C as “LT-Drying”.
  • the inventive method begins in the intermediate range of high-temperature and low-temperature drying and maintains this temperature for a time interval of 5 h to 10 h.
  • the subsequent increase in temperature in the "HT range” and slow reduction leads to an improvement in the surface finish and consistency of the end product.
  • the detectable in claim 10 on the finished product physical property characterizes the storable and responsive product, with an energy density that is at least 40% lower than usual.
  • Diagrams show preferred drying methods for the pasta mixes according to the invention, as a function of temperature, moisture content and time.
  • FIG. 1 shows an optimized drying method for particularly low-calorie pasta (exemplary embodiments 1 to 7)
  • FIG. 2 shows an optimized drying method for particularly tasty pasta (exemplary embodiments 8 and 9), with a reduced time scale compared to FIG.
  • Fig. 3 shows an optimized drying method for gluten-free pasta (Embodiment 10), with another time scale changed.
  • the kneaded dough in a third step, in a swelling phase, is immobilized for more than 15 minutes at a temperature of 18 ° C to 25 ° C,
  • the shaped pasta is dried.
  • the dough for low-calorie pasta is prepared as follows:
  • Emulsifier E471 2.20
  • the calorific value per 100g of pasta is 754.9 kJ (180.3 kcal). After a cooking time of 8-12 minutes, the pasta has a linear neutral taste; the transition from firm to soft (gel-like) is slow. Overall assessment: very good.
  • Emulsifier E471 2.20
  • Example 2 The properties of Example 2 are:
  • Example 3 The properties of Example 3 are:
  • Example 4 The properties of Example 4 are:
  • Emulsifier E471 2.20
  • Example 5 The properties of Example 5 are:
  • Example 6 The properties of Example 6 are:
  • Example 7 The properties of Example 7 are:
  • Example 8 The properties of Example 8 are:
  • Example 9 The properties of Example 9 are:
  • Example 10 The properties of Example 10 are:
  • 1st mixing phase Machine mixing for at least 8 min.
  • Dough processing By means of pasta machine at a pressure of 150-200 bar.
  • This gluten-free variant is processed in the first three steps analogous to the embodiments 1 to 9.
  • the temperature is set to 55 ° C. in the automatic drying machine and held for 400 minutes. Thereafter, within 50 minutes, a temperature rise to 100 ° C, wherein this elevated temperature is maintained for 100 min. Subsequently, the temperature is lowered to 30 ° C during 100 min. After another 50 minutes, the product is removed from the drying machine.
  • the above temperature profile is shown in the diagram by a dotted line. During this temperature history, the moisture content in the molded product decreases from 90% by weight to 12.5% by weight residual moisture, see dashed line.
  • the relative humidity in the drying machine remains at approx
  • the temperature is also set at 55 ° C, Fig. 2. This temperature is maintained for 300 minutes; afterwards takes place during 50 minutes a rise in temperature to 100 ° C. This temperature is maintained for 100 min, then lowered for a further 100 min to 30 ° C and held for 50 min. This temperature profile is shown in diagram by a dotted line. During this process, the moisture content in the molded product lowers
  • the gluten-free dough according to Example 10 is dried according to FIG. 3.
  • the first temperature phase at 55 ° C. is kept constant for 500 minutes (dotted line); then increased to 100 ° C and held here for 100 min and tempered after lowering to 30 ° C for 50 min.
  • the moisture profile in automatic drying machines behaves analogously to the previous examples. In this case the total drying time is 800 min.
  • the bite strength of the final product over the cooking time can be easily controlled, allowing the pasta to adapt to national habits from "al dente” (Italy) to very soft (Germany).
  • NIR moisture measurement has proven to be useful (using a commercially available near-infrared red spectrometer). Due to the short measurement times, the NIR moisture measurement is also suitable for production control in the industrial production of pasta.
  • the ingredients are all commercially available.
  • the mixture of flour can contain all the necessary components before processing, allowing highly flexible production that meets current needs.
  • the pasta according to the invention has a calorific value (calorie content) which is reduced by at least 40% compared with conventional pasta, which is known in many cultures as important contribution to the preservation and / or restoration of public health. Also, diabetics and people with gluten intolerance (according to Example 10) can enjoy pasta without concern.
  • the pasta is suitable for all known "pasta recipes"; no adaptation of spices and / or sauces is required.
  • the dough according to embodiments 1 to 10 has the function of an intermediate and can, with suitable cooling, be stored over a longer period. This allows further demand-based production control, so that the drying process can be carried out according to the paragraph of the pasta, which has a positive effect on their durability.
  • the previously described drying process could be accelerated and optimized in time using well-known physical methods.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

L'objectif de l'invention est de fabriquer des pâtes alimentaires faiblement caloriques présentant les caractéristiques de pâtes alimentaires classiques. Cet objectif est atteint selon l'invention au moyen d'une pâte constituée de farine de blé dur ou de son d'avoine, de microcellulose, de polysaccharides, d'huile, d'un émulsifiant et d'eau. A partir de cette pâte, on peut façonner n'importe quelles pâtes alimentaires, ces dernières étant ensuite séchées lors d'un cycle de traitement thermique spécial. Selon le procédé de l'invention, la teneur en eau initiale des pâtes alimentaires façonnées peut être réduite pour passer d'environ 90%, par rapport à la proportion de farine, à une valeur comprise entre 10,5 et 13 %. Les produits finis présentent une bonne conservabilité et une bonne tenue à la cuisson. Leur valeur calorique est inférieure de plus de 40% à celle des pâtes alimentaires classiques. Les pâtes alimentaires fabriquées selon l'invention conviennent en particulier à une alimentation diététique et, en variante sans gluten, aux personnes intolérantes au gluten.
EP13700358.8A 2012-01-12 2013-01-05 Pâtes alimentaires faiblement caloriques et leur procédé de fabrication Withdrawn EP2802219A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH00061/12A CH705981A1 (de) 2012-01-12 2012-01-12 Niedrigkalorische Teigwaren und Verfahren zu deren Herstellung.
PCT/CH2013/000001 WO2013104077A2 (fr) 2012-01-12 2013-01-05 Pâtes alimentaires faiblement caloriques et leur procédé de fabrication

Publications (1)

Publication Number Publication Date
EP2802219A2 true EP2802219A2 (fr) 2014-11-19

Family

ID=47561004

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13700358.8A Withdrawn EP2802219A2 (fr) 2012-01-12 2013-01-05 Pâtes alimentaires faiblement caloriques et leur procédé de fabrication

Country Status (6)

Country Link
US (1) US20150010686A1 (fr)
EP (1) EP2802219A2 (fr)
AU (1) AU2013209259A1 (fr)
CA (1) CA2861666A1 (fr)
CH (1) CH705981A1 (fr)
WO (1) WO2013104077A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2015100934B4 (en) * 2014-08-20 2016-03-10 General Mills, Inc. Pasta with reduced gluten
FI20215040A1 (fi) * 2021-01-13 2022-07-14 Boltsi Oy Kaurapasta ja tuotepakkaus

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3843818A (en) * 1972-12-13 1974-10-22 Gen Mills Inc Process for producing low calorie pasta
US3992554A (en) * 1975-07-21 1976-11-16 General Mills, Inc. Process for producing low calorie pasta
GB1581331A (en) * 1976-05-03 1980-12-10 Grindstedvaerket As Bread and other farinaceous products
JPS53121955A (en) * 1977-03-29 1978-10-24 Miyoujiyou Shiyokuhin Kk Production of instant noodles
US4219580A (en) * 1978-06-29 1980-08-26 Pfizer Inc. Flour substitutes
US4394397A (en) * 1981-10-02 1983-07-19 Carnation Company Process for producing pasta products
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
US4976982A (en) * 1989-08-11 1990-12-11 Borden, Inc. Reduced calorie, high fiber pasta
AU685911B2 (en) * 1994-01-28 1998-01-29 Fmc Corporation Coprocessed particulate bulking and formulating aids
US5962047A (en) * 1996-06-14 1999-10-05 Opta Food Ingredients, Inc. Microcrystalline starch-based product and use in foods
CA2216295A1 (fr) * 1996-09-20 1998-03-20 University Of Saskatchewan Procede d'extrusion a temperature elevee
DE10155301A1 (de) * 2001-11-09 2003-06-05 Thomas John Verfahren zur Herstellung von funktionellen Lebensmitteln
AU2004299117B2 (en) * 2003-12-17 2010-11-11 Ardent Mills Llc A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
US20070160728A1 (en) * 2005-10-13 2007-07-12 Noel Rudie Gluten-free food products including deflavored bean powder
CA2661284A1 (fr) * 2006-08-11 2008-02-21 Cargill, Incorporated Systeme pour remplacer du gluten dans des produits alimentaires
FI120617B (fi) * 2008-03-04 2009-12-31 Valtion Teknillinen Menetelmä viljalesetuotteen valmistamiseksi

Also Published As

Publication number Publication date
CA2861666A1 (fr) 2013-07-18
WO2013104077A2 (fr) 2013-07-18
US20150010686A1 (en) 2015-01-08
WO2013104077A3 (fr) 2013-09-06
AU2013209259A1 (en) 2014-08-21
CH705981A1 (de) 2013-07-15

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