JPH0246263A - Manufacture of low water pasta - Google Patents

Abstract

PURPOSE: To minimize the starch of pasta to be made into paste and deterioration of protein by extruding and molding the edible paste, of which the total moisture content is less than 28wt.%, provided by mixing viscous powder and water from the holes of an extruder die with inner pressure. CONSTITUTION: The edible paste, of which the total moisture content is less than 28wt.%, is prepared by mixedly supplying the viscous powder and water into the extrusion molding machine arranged with the die having plural holes. Next, low moisture edible paste molding is formed by extruding this edible paste from the holes of the die arranged on the extrusion molding machine while applying inner pressure. In this case, the temperature of edible paste in the extrusion molding machine reaches higher than 54 deg.C but the extruded and molded paste is maintained in non-heat treatment state and concerning this edible paste molding, the temperature is kept low enough for maintaining the starchy paste level less than 20wt.% in the total moisture content of edible paste extruded molding.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an energy-efficient method for producing edible pastes. The terms "edible paste" and "paste" as used herein refer to a mixture of flour and water, commonly known as pasta, such as spaghetti, macaroni, noodles, ziti, etc.

Edible pastes are generally made from coarse, hard flour obtained from hard wheat, such as durum wheat sharps, and often referred to as "semolina flour" or "semolina." Semolina is highly sticky and forms a self-supporting pasta, so it makes up the majority of the flour in edible pastes. The molded products that will be manufactured from now on will undergo heat treatment (Cook), for example.
maintains its initial shape after the next processing step, such as inσ). As used herein, the term heat treatment refers to the process of gelatinizing starch and denaturing proteins to form a hard, fixed matrix within the edible paste. This process occurs when the edible paste is heated.

Pastes are commercially available in many forms, including heat-treated, semi-heat-treated, and non-heat-treated forms. Heat-treated pasta is available here.
Defined to mean pasta in which substantially all of the starch is gelatinized. Unheated pasta is defined herein to mean pasta in which the majority of the starch is not gelatinized, ie, about 8 ON weight percent or more of the total starch content is not gelatinized. The term "non-heat-treated pasta" includes pasta in which the starch is entirely ungelatinized. Starch gelatinization generally involves protein denaturation.

Although protein denaturation is an important issue, starch gelatinization can be quantified with greater precision and is therefore used here to define heat-treated and non-heat-treated pasta.

Although each of these types of pasta has its advantages, the most common form of pasta purchased in retail stores is dry, unprocessed pasta. This form is the most versatile in that the product can be stored for long periods at room temperature. Furthermore, this form of pasta maintains its high degree of cohesiveness in that a substantial portion of the proteins are denatured and forms a firm paste upon heat treatment. Although semi-heat-treated and heat-treated pastas have the advantage of rapid cooking, they often require special packaging, exhibit reduced firmness and quality, and often have a shorter packaging life than non-heat-treated pastas.

Methods for producing dry, non-heat treated pasta in burials are well known. In these methods, water and semolina flour are mixed in an extruder to form an edible paste. This paste' is extruded through a hole in an extruder die at high pressure and temperature to obtain the desired cross-sectional shape. The extrudate is often cut to the desired length. In conventional pasta extrusion methods, the edible paste exhibits a moisture level of approximately 30% by weight and is heated to approximately 120°F (49°C).
) is maintained at a temperature of A moisture level of about 30% by weight is utilized to keep the viscosity of the edible paste low enough to prevent overpressure in the extruder and simplify the blending process. A temperature of about 120°F (49°C) is used to prevent heat treatment, or gelatinization of the starch and denaturation of proteins within the edible paste. The use of high temperature, low moisture pastes in extrusion methods to produce heat treated edible pastes is known.

For example, BalLmαs U.S. Pat. No. 4.044.165 and Frblggr U.S. Pat. No. 4.568°550 each
Discloses the production of a pre-heat-treated paste by an extrusion method using temperatures as high as F (49°C). Okinoe (0'
Kgg/g) page 19 (January 1979) discloses the use of low moisture pastes for the production of heat treated pastes.

Drying is the most time consuming step in non-thermal paste production. Extrudates generally have a moisture level of about 28% by weight or higher, but to allow storage of the product under ambient conditions, this moisture level must be reduced to a value of about 12-14%. The drying process requires approximately 18-36 hours.

Because pasta is in its final extruded form, drying is a very delicate operation. Accelerating the drying process affects the integrity of the finished product in that the pasta warps or cracks. Reducing the drying period without affecting the integrity of the pasta product when producing dry, non-heat treated pasta would be advantageous as it would significantly reduce energy consumption and lower production costs.

Crairt et al., U.S. Pat. No. 3,762,931, added a flow control agent in a significant amount to
A method of processing a low moisture edible paste that reduces the pressure in an extruder is disclosed. However, it would be desirable to obtain low moisture edible paste moldings with significantly enhanced processability without adding regulators to the paste composition. Products containing such flow control agents are subject to US Food and Drug Administration regulations, 21CFR1 Part 1.
Chapter, Articles 139.110 to 139.180 (198
(April 1, 2016) cannot meet the definitions necessary to enable the sale of pasta products as "macaroni,""noodles," etc. under the Act.

The present invention provides a 130-
including selecting the extrusion temperature of the edible paste to be at least 54°F (54°C). It is desirable to maintain starch gelatinization to less than about 10% by weight of the total starch content of the extruded edible paste.

The method of the present invention involves feeding a feed material consisting of sticky powder and water into an extruder and mixing it into an edible paste with a total water content of less than 28% by weight. It is carried out by forming. This edible paste is extruded from the hole of the extruder die by internal pressure. The temperature of the edible paste during extrusion is defined by the parameters defined above. These parameters specify different temperature values for pastes with different moisture contents.

When referring to "extrusion temperature" in this application, those skilled in the art will understand that the above temperature is actually the temperature of the extruder barrel. It is almost impossible to measure the temperature of the paste as it is extruded from the die, and it is not easy to measure the temperature of the paste in the cavity of the extruder barrel. Therefore, those skilled in the art commonly refer to the temperature at which the extruder barrel is maintained as the extrusion temperature. Generally, this temperature is close to or the same as the extruder die temperature. Because operating the screw in the extruder barrel generates a large amount of heat due to friction, it is common practice to control barrel temperature through the use of a circulating water jacket.

More or less similarly, the extruder die may be heated or cooled depending on operating conditions, extrusion configuration, etc.

However, for purposes of the present invention, the extruder die is generally heated, preferably electrically heated.

In practicing the method of the invention, a feedstock consisting of sticky powder and water is used. The term "sticky powder" as used herein is intended to include and mean powders that, when mixed with water, form a self-supporting paste. When such a self-supporting paste is shaped, it substantially retains its original shape at ambient temperature or after subsequent processing, such as drying or heat treatment.

Semolina flour, also referred to herein as "semolina", is a common hard, coarse-grained flour obtained from durum wheat. Definition of semolina or “
Identification criteria (5 standards of Ide?Lti)
ty) J passed through 20 mesh sheep, 3% by weight
Below is the flour obtained from durum wheat passing 100 mesh sheep. There are different grades of semolina with different stickiness. Both high grade and low grade semolina are contemplated to be included in the sticky flour suitable for the present invention. Other coarse sticky flours obtained from less common grains may also be used in place of semolina and are intended to be included within the term "sticky flour." In addition, fine flours such as durum flour, 98% by weight passing through 70 mesh sheep, are also suitable and are used here.
is intended to be included within the term "sticky powder".

These fine powders are preferred when it is difficult to mix thoroughly with water from the equipment used. The only requirement for the powder is that it forms a self-supporting paste when mixed with water. The sticky powder is at least 75% by weight of the dry ingredients
It is preferable that the Preferred sticky flours are semolina and durum flour. Non-stick flours, such as rice, which do not form a self-supporting paste when mixed with water, may also be used here.
Even though they do not fall within the scope of the term "sticky powder", they can be added to the feedstock. Other additives may also be used for flavor, color, nutrition or other additive effects, including seasonings, vitamins, dyes, flavors such as eggs, cheese, beef and chicken, and solid vegetables such as spinach. can be added to.

For the extrusion process of the present invention, sticky flours such as semolina do not have a high enough moisture content to form a paste (such as a low-activity edible paste) that can be processed without significant cooling. , water is a necessary part of the feedstock. Preferred pastes have a water content of greater than about 18% by weight. However, lower values of water content are also suitable if flow control agents are used. Semolina typically has a moisture content of 13-15% by weight.

In the practice of the present invention, the amount of added water does not exceed 28% by weight.
Determine the moisture level of the feed material. The feed material moisture level value is the initial moisture content of the sticky flour (approximately 13 to 1
5% by weight) plus moisture due to added water.

The moisture content of the edible paste feedstock, extruded edible paste and dried pasta products is determined according to [A 9th Edition, Method 1], respectively.
It can be measured by the method described in 3.112. It is related here as a reference. Although other methods are suitable, the method described above is used to determine the moisture values discussed herein.

The term "water" as used herein means water in substantially pure form, such as distilled water, well water, spring water, etc., and liquids in which water is a major component, such as milk, broth, juice, etc. do. Additionally, the term "water" as used herein includes water in all physical states, such as vapor, water, and liquid.

Among the additives mentioned are salts and glycerol monostearate. These are two ingredients commonly present in commercially available pasta. The salt provides flavor and the glycerol monostearate functions as an emulsifier or lubricant, ie, a flow control agent that reduces the viscosity of the edible paste and facilitates extrusion. The use of glycerol monostearate reduces the pressure within the extruder. Sulfhydryl reducing agents, such as flow control agents or "regulators", namely L-cysteine, glutathione and sulfites (sodium bisulfite and calcium sulfite), as disclosed in U.S. Pat. No. 3,762,931 to Fraib et al. Whey solids combined with are also suitable. The references to these "modulators" in column 6, line 57 through column 8, line 43 of the Flaib et al. patent are hereby incorporated by reference. These "
It is noted that "modifier" (0.025-0.1% by weight) gives effective results in the present invention. The addition of flow control agents or "regulators" is not essential to the practice of the invention.

The components of the feedstock can be introduced separately into the extruder, or the components can be premixed to form a pre-paste. Commercial equipment is available for processing both types of feedstock.

However, to ensure a homogeneous product, separate weighing of the components of the feedstock is often preferred.

As used herein, the term "extruder" refers to means for receiving the components to be mixed, such as a feed hopper located at one end of the device, and means for discharging the components to be mixed at the other end, and means for rotating a screw in a barrel. means a device that generally includes a threaded screw disposed within a barrel having a An example of a discharge means is a die with a passage opening for the mixed material, located at one end of the screw. The temperature within the extruder can be controlled by the optional use of a water jacket surrounding the barrel. Conventional extruders used for the preparation of edible pastes or plastics are well suited for the present invention. These include -screw extruders and twin-screw extruders.

An example of a suitable extruder is the BreLbandm
r), MapimpicLntt
(GF 20 series), Puller (Buhler
), Demako (Da-Mar, o) and Bly Punch (B
There is an extruder sold by Raibanti.

Extrude the edible paste through the holes of an extruder die to obtain the desired shape. The holes in the extruder die define the profile of the paste. The paste is forced out of the die by internal pressure created by a rotating screw. The extruded pasteler is cut to desired length to obtain a product in substantially the final shape. Cutting generally occurs in an extruder die and is performed in a conventional manner. Cutting is not essential to the practice of the invention, as the edible paste can be formed to the desired length by drawing the extrudate from a die.

All conventional pasta shapes are obtainable according to the invention.

An important feature of the invention is the choice of temperature when mixing the edible paste in the extruder. This temperature must be low enough to maintain the paste in an unheated state, i.e. more than 80% by weight of the total starch in the paste, preferably more than 90%, in an ungelatinized state. It won't happen. Because starch gelatinization depends on many variables such as moisture level, paste composition, manufacturing equipment, etc., the upper temperature limit will vary. Because of this multiple dependence at temperature values that are significantly lower than the upper limit, small changes in temperature do not result in corresponding changes in starch gelatinization.

During extrusion, even under conventional or "standard" operating conditions, some starch gelatinization and some protein displacement always occur. This is due to the high shear environment within the extruder where heat and pressure are generated internally. Conventional extrusion processes typically result in starch gelatinization of less than about 10% by weight of the total starch content.

It is preferred to maintain the starch gelatinization level at about 10% by weight wet when dry, non-heat treated pasta is the desired product. This is because such levels are often accompanied by low levels of protein denaturation.

It is preferable to keep protein denaturation at as low a level as possible during extrusion. The optimum temperature varies depending on the moisture level in the edible paste. Low moisture values within an edible paste generally allow the paste to reach high temperatures without significantly denaturing the proteins. During extrusion of a paste having a moisture content of approximately 20.8% by weight,
A high temperature of about 88°C has little effect on protein denaturation and starch gelatinization. Protein denaturation before final cooking of edible pastes often results in a weak protein matrix,
Produces weak, soft pasta during final heat treatment. Premature protein denaturation results in product loss due to starch release during heat treatment in boiling water. Product losses of less than about 10% by weight of the total pasta product after final heat treatment in boiling water are average for pasta products obtained by conventional extrusion methods. It is desirable to maintain product losses below this level.

The temperature of the edible paste must be low enough to maintain the paste in a non-heat treated state, but must be high enough to reach a temperature value of about 130°F (54°C) during blending.

The higher the percentage of edible paste that reaches a temperature value of 130° F. (54° C.) or higher in the extruder, the easier the processing will be. The temperature of the edible paste in the extruder is increased to about 130°F (54°C) by preheating the feedstock to about 130°F (54°C).
It is desirable to maintain the temperature above °F (54 °C). However, it is convenient to heat the paste in the extruder to a temperature of 130°F (54°C) or higher. A substantial portion of the edible paste in the extruder, i.e. approximately 50% of the total extruder content]
It is preferred to maintain at least i% of the amount at a temperature of 130°F (54°C) or higher. Most preferably, the edible paste body adjacent the extruder die is maintained at a temperature of 130°F (54°C) or higher. The edible paste portion that typically fills the extruder with edible paste during operation and has a temperature of 130°F (54°C) or higher is generally 130°F (54°C).
This corresponds to the extruder barrel section that has a temperature above that of the extruder barrel.

The temperature of the paste within the extruder varies due to the varying heat generated by friction at various locations within the extruder.

The temperature of the paste can also be varied by passing it through various cooling or heating zones within the extruder barrel. This may be desirable if the blend is consolidated at a separate location within the extruder or if the paste components are added downstream of the feed hopper. However, the maximum temperature that the edible paste will experience should be no less than 130°F (54°C);
Maintaining the paste in a non-heat treated state, preferably 190
The temperature must be low enough to maintain the temperature below 0.degree.

It is highly preferred to use a temperature of 130°F (54°C) or higher for the edible paste; this temperature is sufficient to maintain the extruder internal pressure at less than about 250% of the value experienced under normal conditions. It's height.

As used herein, the term "standard conditions" refers to an extruder barrel temperature of 120°F (49°C) and an edible paste moisture content of approximately 3.
It means a combination with 0% by weight. The pressures developed under such conditions are typically 200 m
0 psig or less.

These pressure values vary depending on the equipment used.

The method of the present invention reduces the internal pressure of the extruder die to a water content of about 23
It can be maintained at a level of about 150% or less of the pressure experienced under standard conditions for pastes that are ~24% by weight. At low moisture levels of about 20-21%, with the addition of emulsifiers/flow modifiers, about 1 of the standard state pressure
A pressure of less than 60% is obtained. When carrying out the process of the invention on commercial equipment, the internal pressure of the extruder die is approximately 2500 m
It is preferable to maintain it below psig. From the standpoint of energy consumption and equipment life, the lowest pressure that can be achieved is most preferred.

Since the paste is flowing inside the extruder, it is difficult to directly measure the temperature of the paste. The extruder barrel temperature is an acceptable approximation of this paste temperature in a conventional extruder operating at normal screw speeds. When measuring the barrel temperature, a pirometer is attached to the extruder barrel surface to measure the temperature value. Or monitor the temperature of the water (or other coolant) in the surrounding water jacket with a thermometer to obtain such a value. Other methods of measuring barrel temperature are also suitable.

It is believed that extreme extrusion conditions, such as very high screw speeds, or abnormal extrusion equipment do not allow sufficient temperature equilibration for the barrel temperature to correspond to the paste temperature within it. In such situations, the temperature of the extrudate can be used as an acceptable approximation of the paste in the extruder, as long as there is no significant heat transfer in the extruder die. The extrudate temperature can also be used for barrel temperature comparison. Is this the accuracy of the barrel temperature used as an approximation of paste temperature during extrusion? I will prove it.

Barrel temperature or extrusion temperature is 130°, respectively.
F (54°C) or higher and these temperatures are attributable to friction in the extruder, the paste in the extruder
It is expected to have a value of 30°F (54°C) or higher. In such cases, it is a moot question whether barrel temperature or extrudate temperature is a better approximation of paste temperature during extrusion; This is because it is within the range.

If the barrel temperature and extrudate temperature are below 130°C (54°C), an internal pyrometer may be installed at a convenient location in the process equipment, such as between the extruder barrel and extruder die. until the paste reaches 130°F (5
4°C) or higher.

Alternatively, if it is not convenient to insert a pyrometer into the equipment used, a model of such equipment may be used with internal pyrometer insertion at points along the extruder barrel.
Determine if the paste inside reaches a value of 130°F (54°C) or higher.

Other means of measuring the temperature of the paste inside the extruder are also suitable. It is important to understand that knowing the temperature value of the paste in the extruder is not an essential step in the method of the invention.

As mentioned above, the gelatinization level of starch is 10% of the total starch content.
It is preferred to keep the product loss below 10% by weight of the total pasta product after evaporation. Those skilled in the art will know the appropriate combination of edible paste moisture content and operating temperature to achieve these results. The numerical combinations that appear in the following example may serve as a guide. Depending on the different blends of edible pastes and the different types of equipment used, different levels of gelatinization and modification will occur. When using conventional equipment, the preferred barrel temperature is about 130°F to 190°F ( 54°C to 88°C). If the barrel temperature is much higher than 190°F (88°C), locking without other methods of relieving extruder pressure, such as the use of flow modifiers, will result in significant gelatinization. Degeneration occurs.

Examples of preferred combinations of barrel temperature and paste moisture level include: 150° to 160°F (66° to 71°C) vs.
23.7% by weight 11.0 and 170°-175°F (77°-79°C) vs. 20.5-
21.5% by weight E,0 The heat generated by friction within the extruder is often greater than sufficient to provide the required operating temperature. Alternatively, the extruder barrel can be heated by an external water jacket or an electric resistance heater. Another step to reduce pressure within the extruder is to heat the extruder die head to approximate the temperature of the paste inside the extruder/sll cylinder. This is accomplished by conventional electrical resistance heating elements placed around the die head. When heating the die head, the barrel temperature is 120
The die pressure can be maintained within about 120% of the pressure value under standard conditions of °F (49 °C) and paste moisture content of 30% by weight.

In carrying out the method of the invention, the edible paste is dried;
Preferably, a commercial pasta product is produced. This drying method can vary considerably, being a multi-step process in which the pasta is exposed to various drying conditions, or a simple air-drying process in which the pasta is left to stand at room temperature. Regardless of the drying method used, the time required for completion is reduced by practicing the present invention. This is because according to the invention the extruded product has a substantially low moisture content.

Drying time is 16 to 20 minutes for pastes with high moisture content.
This is about 50 to 80% shorter than the actual time, or about 8 hours. Conventional drying equipment, batch or continuous, such as tray driers and drum driers, can be used.

The dry product thus obtained has a moisture content of approximately 13% by weight or less after 8 hours.

Embodiments of the invention include pasta products made by the above method. These pasta products contain β-
It has been found to possess a large proportion of carotene and other carotenoids (e.g. α-carotene and γ-carotene). Dried pasta products having the variety shown in FIGS. 1-3 are also included in the invention. This variable appearance disappears during cooking of the dry pasta product, giving a substantially uniform color. Dried pasta obtained by carrying out the method embodiments described herein exhibits both dark and light colors, but is predominantly light in color. At least about 25% of the pasta surface area exhibits a light color. At least about 5% of the surface area exhibits a dark color. These speckled pastas often have a sushi-like appearance,
Contains areas showing uniform stripes. Colored stripes or lines run from the extruder die in the direction of extrusion of the pasta. These varieties of pasta typically have the natural color of sticky flours, such as semolina, but can be colored with natural or artificial colors. These speckled pastas are easily obtained by changing the screw diameter of the extruder. (1)
(2) that the method of the present invention involves the production of pasta with uniform color; and (2) that the dried pasta product of the present invention is not limited to speckled pasta, which contains a high degree of natural pigment (β-carotene, other carotenoids); It is important to recognize that

The following examples further illustrate the invention. Throughout these examples and the specification, all temperatures are expressed in degrees Fahrenheit, with an approximation Z in degrees Celsius appended thereto. moreover,%
All values are in % by weight unless otherwise indicated.

EXPERIMENTAL GENERAL The feed used in all the following examples had a moisture content of -1
It was semolina flour 4007 with i13.8%.

The amount of water added varies from side to side, and this amount is specified for each side. If other dry ingredients (i.e., glycerol monostearate and/or salts) are present in the feed, a standard Hobart Φ mixer (1iobart m1z
The dry ingredients were first mixed in the ar) at minimum speed for 2 minutes. Water was gradually added to the Hobart mixer over 2-4 minutes while the mixer was running. After adding water,
The feed mixture was allowed to mix for approximately 8 minutes. Moisture levels in pastes and flours were determined by the method described in AOAC 9th Edition, Method 13.112.

The premixed feedstock was then fed into a Mapimipianchi GF20
Extruder [Mapimpianti%
), Italy, Padova]. Only the F-20 section of the Mapim Pianti extruder was used. The screw used was approximately 20.5 s%ah (520 mm) long, the first 41 nch had a diameter of 80 mm, and the remaining 16.5 inch diameter had a diameter of 56 mm. The scree operated at approximately 16 r,p,m.

This extruder is about 800? Contains a paste of Residence time in the extruder was 40-100 seconds.

Examples 1-23 used Mapim Pianti #1011 die. It has 18 openings with a diameter of 8 dragons, and the wall thickness is approximately 0.
．． There were 7 friends. In Examples 24 to 29, Maldari (Hal dαα Demidy #43077) having 29 openings with a diameter of approximately 511 mm and a vessel wall thickness of 0.7 mm was used. Mapim Pianti #1011 had a total opening area of approximately 289 mm'. and the Maldhari die had a total opening area of approximately 275 mm''. In all examples, the extrusion was cut by the die to form an elbow approximately 11 nch long. A conveyor delivered the cut product. did.

The F-20 section of the GF'l□ extruder was premixed with feed by removing the feed mechanism for the separate addition of water and semonina and covering each opening in the barrel for the separate feed with a 6 X 41nch plate. Modified to accommodate. The extruder water jacket surrounding the last section of the extruder was divided into two sections with independent control systems. Water from a 10 gallon tank at a temperature approximately equal to the preferred barrel temperature was circulated through the extruder water jacket. The water heated the extruder before starting it and maintained it at a substantially constant temperature during operation.

To neutralize the absorbed heat, cold water was added to the tank. The machine aperture was reduced by 3i% ah to 11 nch by welding a stainless steel plate to prevent backflow of the premixed feed material. The molding machine blades were operated at approximately 10-160 r, p, tn. After starting the extruder and filling the extruder barrel with paste, the pressure inside the molding machine was reduced by a vacuum pump (5
00-600 tomo). The temperature of the premixed feed on each side was approximately 70°F (21°C). The values reported as barrel temperature on each side represent the average temperature of the circulating water as measured by thermometers inserted into each water jacket throughout the extrusion. The temperature of the extrusion paste was found to be within ±5°F (approximately 2-3°C) of the circulating water temperature in all instances.

The extrusion paste moisture level reported on each side is the average of measurements from the first and last sample of the elbow extruded from a constant feed.

These samples were sealed in glass jars and AOAC
Moisture levels were determined by the method described in 9th Edition, Method 13.112. In the examples reported, the difference in water content between the first and last extrudate was generally about 2% by weight of the total edible paste.

Wrap a 1000 watt electrically heated belt around the die housing and, if appropriate, heat the die to a 32 amp
Heated immediately with variable power. The pressure on the die head (extruder die) was measured using a hollow tube gauge placed just before the extruder die. If appropriate, extrudate the paste at approximately 65% relative humidity, 170°C. Tray drying at (77°C). Final moisture content ranged from °F to 11%. Is glycerol monostearate yeast? 711: ff duck (Eas tnan K
odak) under the trademark MYVAPLEX 600.

The dried extrusion paste had a mottled appearance on the gold side. When cooked, these pastes became substantially uniform in color.

EXAMPLE II Controls A-D are provided to compare die pressures under common standard conditions to examples of the present invention and to show how die pressure increases with moisture reduction. The following examples, particularly Examples 1-4 and 5-7, show how high nollel temperatures reduce the pressure on the head.

Examples 8-10 and Examples 11-14 demonstrate how flow control agents such as glycerol monostearate further reduce die head pressure and how salt increases die head pressure according to the present invention. Examples 20 to 23 are
Figure 3 illustrates the effectiveness of the present invention in reducing die head pressure to manageable levels for pastes with particularly low moisture levels when used in combination with flow control agents. Example 24~
Figure 29 shows the effect of various modifiers on the formation of pasta with a normal appearance when practicing the present invention.

To obtain the respective feedstocks of Control Examples A-D, water is added in various amounts to the standard charge of semolina described above under the heading "Experimental". Flour feedstocks at various moisture levels were extruded at temperatures of about 120°F (49°C) and extruder die pressures were measured. The die pressure and moisture level values reported in Table 1 show an increase in pressure as moisture decreases. These control examples do not explain the invention. Control examples A and C
approximates the "standard condition". For Control Example C, the temperature of the extrudate was measured and found to be approximately 120°F (49°C).

B 1308 33.9 120 medium”
1450C115829, 1120 medium 1
595D 1016 27.4 120
Medium size 2175 umbrella Average moisture % during extrusion molding; $1
49°C Examples 1-4° The feeds for Examples 1-4 each contained the standard charge of semolina and water 7572 described above under the heading "Experimental".

The temperature of the extruder barrel is different on each side and ranges from 120°F to 15°F.
It was within the range of 0°F (49°C to 66°C). The values for the moisture content of the extrudate on each side, the barrel temperature and the pressure developed on the extruder die, respectively, are reported in Table 1 below and show the pressure drop with increasing temperature.

Table 1I Effect of Various Moisture Levels Examples 5-10 Each feed contained the standard charge described above under the heading "Experimental" and 640 volts of water. Example 8~
The lO feed was supplemented with glycerol monostearate in the amounts specified in Table 1. The moisture content of the extrudate on each side and the pressure on the die are reported in Table 2. On each side, each piece is
Report in table. The extrudate temperature from Example 8 was used for comparison to the barrel temperature, which was 157°F (69°F).
℃).

120°F (49°C) 130°F (5.4°C) 140°F (60°C) 150°F (66°C) * Average moisture content during extrusion molding 25.0 23.3 24.2 23.6 Table m 130°F (54°C) 150°F (66°C) 160°F (71°C) 160°F (71°C) 130°F (546C) 170°F (776C) 23.6 23.4 23.0 23°0 21.2 20.8 * Glycerol Monostearate Medium Average Moisture During Extrusion Each of the feedstocks in Examples 11-14 was prepared using Semolina 40007 and Semolina 40007, respectively, as described above under the heading "Experimental". The standard charge consisted of 531 liters of water.

Glycerol monostearate to each feed material K.

Added in various amounts as reported in Table 1V. Barrel temperature was maintained at a constant value of 175°F (79°C) in all instances;
The effect of adding glycerol monostearate was explained.

In Example 11, the extrudate temperature was measured for comparison to the barrel temperature and was found to be approximately 178°F (81°C).

11 10 21.712 1
5 21.113 25
21.314 80 20.6 Clycerol Monostair V - Mean Moisture During Extrusion Each of the feedstocks in Examples 15-19 were Semolina 4000r, Water 531r and Glycerol Monostear, respectively, as described above under the heading "Experimental". A standard charge of rate 157 was also included. In Examples 16 and 17, additional salt 152 was added. In Examples 18 and 19, unlike the other examples and controls reported here, the die housing was heated to 175°F (79°C).
K-karo was feverish.

The effect of these additional components on die pressure is found to be significant, as is the effect of die housing heating on paste extrudate temperature.

When heating the die housing to a temperature close to that of the edible paste, the pressure at the die head is equal to that experienced at an edible paste temperature of 120°F (49°C) and a moisture level of 30% (normal conditions). Data regarding barrel temperature on each side, extrudate moisture content and die pressure are reported in Table V below.

Table ■ 185°F (85°G) 9185°F (856C) "190°F (88°G)" 170°F (77°G) "180°F (82°C) 21.3 20.7 20.8 22.0 20.8 Salt 151 The feedstock for each of Daihera Examples 20-23 heated to 175°F (average moisture temperature at extrusion 9°C) was
Standard charges of 000F and water were included. The water addition t varied for each side and these amounts are shown in Table 1 below. The moisture content of the feed after water addition is very low on each side, approximately 2
It was 0% by weight or less. The die head pressure and extrudate moisture content are shown in Table 1, along with the barrel temperature on each side.

Example 20.21 and 230 feed materials each contain glycerol monostearate) 15 f, flJ22
The feed contained glycerol monostearate 207. These examples show that the combination of high temperature and glycerol monostearate addition results in very low moisture levels (at a very low pace).
We show how to create an acceptable pressure level for K.

Table ■ 170°F (77°G) 445 20.118
0°F (82°G) 445 17.4170°
F (77°C) 440 20.1190°F (
88°C) 366 18.1 Contains 201 containing chrycerol monostearate* Average moisture content during extrusion become The pastes were evaluated for quality (starch gelatinization, protein denaturation) and appearance (color).

Samples from specific examples were subjected to heat treatment losses (cooking loss) to determine the degree of protein denaturation that occurred during general extrusion.
1oss) and water absorption after confirming that less than 10% by weight of the starch had gelatinized. moreover,
Control samples E and F were tested for heat treatment loss and moisture absorption. Heat treatment loss and water absorption represent protein denaturation and pasta quality.

To measure these values, dried pasta was added to boiling water and heated for 8 minutes after boiling.

To obtain the heat treatment loss, the waste water was collected and the total solids content was measured. The total solids content in the wastewater is shown in Table 1 below as a % of the initial crude pasta weight (% cooking loss). To determine the amount of water absorbed, the heat-treated pasta was drained for 30 seconds and weighed. Water absorption was obtained by subtracting the weight of the crude pasta from the heat-treated pasta.

Samples from Controls E and F were extruded pasty with a moisture content of approximately 30% by weight.

In Control E, the barrel temperature was 160°F (71°C);
The extrudate temperature was approximately 158°F (70”C).

Control Example F had a barrel temperature of 180°F (82°C) and an extrudate temperature of about 175°C (79°C). The heat treatment loss and water absorption of the samples from the specific examples and controls E and F are shown in Table 1 below. These data indicate that only very low protein denaturation occurs when operating at the high temperatures and low humidity values required by the process of the present invention.

Table ■1 120 (49℃) 8.2 1
742 130 (54°G) 8.8
2233 140 (60°G) 8.
7 1824 150 (66℃)
7.6 17811 175 (79°G)
6.0 19115 185 (85
℃) 8.1 20817 19.
0 (88°G) 7.3 166 Control Example C120 (49°C) 6.7 176 Control Example E 160 (71°G) 10.5 215 Control Example F 180 (82°C) 16.4 22
Two specific examples were also tested for starch gelatinization after extrusion. To measure the starch gelatinization rate, the dried pasta was first ground into a fine powder (40 mesh or less) in a blender. The 201 sample was then mixed with 200 ml of cold distilled water and left overnight in a 250 ml graduated cylinder. Gelatinized starch swells to IQm/volume, while non-gelatinized starch swells to about 2 ml.
Absorbs water up to. The amount of gelatinized starch can be calculated by measuring the amount of swollen starch. For example, water 55m/
Pasta 202 sample absorbs about 1O? i! Contains % gelatinized starch. The values obtained for specific examples are shown in Table 1 below.

Table 1 4 150°F (66°C) 817
190°F (886C) 71s 17
0°F (77°G) 5 Control D 120°F
(49°C) 7 colors/mottlings Samples prepared according to the conditions described in Example 20 and Control Example C above were evaluated for pigment content. Pigment extraction of Cere
al Chgtnists) (AACC), Methods (Me
thod) #14 50 (which is hereby incorporated by reference) and the natural pigment content is determined by the amount of β-carotene and other carotenoids in the sample. King Midas
) #HO2216 semolina was used as a reference value.

The amounts of β-carotene and other carotenoids (pigments) and approximate values of pigment loss in Example 20 and Control Example C are shown in Table 2 below. This data shows that the unique pasta produced by the method of the present invention is 1. Indicates that sticky powder contains a lot of natural pigment.

EXAMPLE 10 AND CONTROL C The duck pasta samples were dried as described above under the heading "Experimental."

The pasta extrusion molded product of Example 10 had a mottled appearance as shown in FIGS. 1 to 3, and the pasta extrusion molded product of Control Example C had a uniform appearance as shown in FIG. 4. When cooked,
Both pastas had a uniform color.

In all of Examples 24 to 29 in Table 1, the appearance of the paste extrudates was uniform, ie, the striped and vertical wrinkle characteristics of the pasta produced in Examples 1 to 23 were absent. These samples demonstrate that the method of the present invention will produce pasta with a "normal" or conventional appearance. These samples also demonstrate the effect of small amounts of these modifiers on product appearance.

The feedstock for each of Examples 24-29 was
000F, added water 5312 and glycerol monostearate) contained a standard charge of 15F. In addition, "'A moderation agent" was added to this feed.

The "modulator" is hydrogen sulfite) IJium, calcium sulfite or L-cysteine hydrochloride (HCt-
1f20). The amount of "regulator" added and process conditions (barrel temperature and extrudate moisture content) are shown in Table X below.

Table
We explain how increasing the temperature above F (54°C) reduces the pressure on the extruder die within the extruder and allows processing of low moisture pastes without heat treatment. The data in Tables 4 and 4 show that starch gelatinization and protein denaturation (heat treatment loss) of the paste extruded by the method of the present invention are
It shows that it is an average. The original pigment of sticky powder (β
- carotene and other carotenoids) is shown by the data in Table 1. The data in Table X describes the conditions under which pasta with a conventional appearance is produced.

Conclusion Although the invention has been disclosed with reference to data of general preferred embodiments, it is anticipated that modifications within the spirit of the invention and the scope of the claims will readily occur to those skilled in the art, and this disclosure is intended to be limiting. It is intended in the sense of explanation, not in the sense of.

[Brief explanation of the drawing]

Figures 1-3 are perspective views of pasta extrudates made in accordance with one of the preferred embodiments of the present invention. More particularly, FIGS. 1-3 illustrate samples of elbow-shaped mottled extruded pasta obtained according to Example 10. FIG. 4 is a perspective view of conventionally extruded elbow-shaped pasta. More specifically, this is a sample of the pasta extrusion obtained in Control Example C and illustrates the prior art. . Engraving of the drawings (no changes to the content) (4 others) 7 documents Procedural amendment (method) % formula % 2. Name of the invention Low moisture pasta production method 3゜Relationship with the case of the person making the amendment Patent application Person Address Name Borden Incorporated Shin-Otemachi Building 206 Ward 5 Date of Amendment Order October 25, 1988 (Shipping mortar)

Claims (1)

[Claims] 1. An edible paste having a total moisture content of about 28% by weight or less by feeding and blending a feedstock consisting of sticky powder and water into an extruder equipped with a die having multiple holes. and extruding the edible paste through a hole in an extruder die under internal pressure such that the edible paste in the extruder has a temperature of about 130° F.
4° C.), but in order to maintain the extruded edible paste in a non-heat treated state and maintain the starch gelatinization level below 20% by weight of the total starch content of said edible paste extrudate. A method for producing an edible paste molded body at a temperature sufficiently low for 2. About 50% by weight or more of the edible paste in the extruder is about 1
2. The method of claim 1, wherein the temperature is maintained within the range of 30<0>F (54<0>C) to about 190<0>F (88<0>C). 3. The edible paste part adjacent to the extruder die is approximately 130 mm
3. The method of claim 2, wherein the temperature is maintained within the range of 190 DEG F. (88 DEG C.). 4. The method of claim 2, wherein the sticky flour is selected from the group consisting of semolina flour, durum flour, and mixtures thereof. 5. Standard condition is extruder barrel temperature 120°F (49°C)
and the temperature of the edible paste in the extruder so that when the moisture level of the edible paste in the extruder is 30% by weight, the internal pressure on the extruder die is less than or equal to 250% of the pressure value under standard conditions. 2. The method of claim 1, wherein: is maintained at a sufficiently high value. 6. The method of claim 1, wherein the temperature of the edible paste in the extruder is maintained at a sufficiently low value to maintain the starch gelatinization level below 10% by weight of the total starch content of the edible paste extrudate. . 7. Set the internal pressure to the extruder die to about 2500p.
2. The method of claim 1, wherein the temperature of the edible paste in the extruder is sufficiently high to achieve a value below sig. 8. The method of claim 1, wherein the edible paste in the extruder has a water content of about 25-36% by weight. 9. The method of claim 1, wherein the feedstock is premixed before being fed into the extruder. 10. The method of claim 1, wherein the sticky powder and water are fed separately to the extruder. 11. The feedstock comprises at least one additional solid selected from the group consisting of non-stick flour, seasonings, flavors, dried eggs, dyes, vitamins, dried vegetables, and mixtures thereof, and the concentration of sticky flour is is at least 75% of the dry ingredients
The method according to claim 1. 12. The method of claim 1, wherein the non-stick flour is rice, the seasoning is salt, the dried vegetable is spinach, and the flavor is selected from the group consisting of cheese, chicken, and beef. 13. The method of claim 1, wherein the feed additionally comprises glycerol monostearate. 14. The method of claim 1, wherein the feed additionally comprises a regulator selected from the group consisting of sodium bisulfite, calcium sulfite and L-cysteine. 15. The method of claim 1, wherein the extruder die is heated to a temperature approximating the temperature of the edible paste within the extruder. 16. The method of claim 1 including the additional step of drying the edible paste to a moisture level of 14% by weight or less. 17. A dry uncooked edible paste obtained by the method according to claim 16. 18. Feeding and blending the feedstock consisting of viscous powder and water into an extruder equipped with a multi-hole die, about 2
forming an edible paste having a total moisture content of less than 8% by weight; and extruding said edible paste through the holes of an extruder by internal pressure, the temperature of the edible paste in the extruder being lower than the starch paste. The extruder die contains approximately 250%
A method for producing an edible paste molded body which is sufficiently high to exert an internal pressure of a value below 0 psig. 19. The edible paste portion located inside the extruder hole adjacent the extruder die is between about 130°F (54°C) and about 1
19. The method of claim 18, wherein the temperature is maintained at 90<0>F (88[deg.]C). 20. Claim 1 wherein the edible paste in the extruder has a moisture content within the range of about 20% to about 26% by weight of the paste.
8. The method described in 8. 21. The method of claim 18, wherein the feed additionally comprises glycerol monostearate. 22. The method of claim 18, wherein the sticky flour is selected from the group consisting of semolina flour, durum flour and mixtures thereof. 23. The edible paste portion located inside the extruder hole adjacent the extruder die is between about 130°F (54°C) and about 1
a temperature of 90° F. (88° C.) is maintained, the edible paste in the extruder has a moisture content within the range of about 20% to about 26% by weight of the paste, and the feed material additionally contains glycerol. 19. The method of claim 18, comprising monostearate. 24. Feed into an extruder a feed consisting of sticky powder and water, blend to form an edible paste having a total moisture content of about 28% by weight or less, and extrude the edible paste by internal pressure through an extruder die. The temperature of at least 50% of the extruder barrel is approximately 130°F (54°C).
) to about 190°F (88°C). 25, the extruder barrel portion adjacent to the extruder die is approximately 13
25. The method of claim 24, wherein the temperature is maintained within the range of 0<0>F (54<0>C) to about 190<0>F (88<0>C). 26. The edible paste in the extruder has a moisture content of about 23-24% by weight, and the temperature of at least 50% of the extruder barrel is within the range of about 150°F to 160°F (66°C to 71°C). 25. The method of claim 24, wherein the value is maintained at a value. 27, the edible paste in the extruder is about 20.5-21
．． 5% water content by weight, and the temperature of at least about 50% of the extruder barrel is about 170°F to 175°F (77°C
25. The method according to claim 24, wherein the temperature is maintained at a value within the range of 79<0>C). 28. The method of claim 24, wherein the extruder die is heated to a temperature close to the temperature of the extruder barrel adjacent the extruder die. 29. The method of claim 24, comprising the additional step of drying the edible paste to a moisture level of 14% by weight or less. 30. The method of claim 24, wherein the sticky flour is selected from the group consisting of semolina flour, durum flour, and mixtures thereof. 31. A dry non-heat treated edible paste obtained by the method according to claim 29. 32. feeding and blending a feedstock consisting of sticky flour and water in an extruder to form an edible paste having a total moisture content within the range of about 23% to about 24% by weight of the paste; and Temperature of at least 50% of the extruder barrel to about 130°F
(54°C) to about 190°F (88°C) and heating the extruder die to a temperature close to the temperature of the extruder barrel portion adjacent to the extruder die. A method for producing an edible paste molded body, which comprises a step of extrusion molding from a die using internal pressure. 33. Feeding and blending a feedstock consisting of sticky powder and water in an extruder to form an edible paste having a total moisture content within the range of about 20.5% to about 21.5% by weight of the paste. and increasing the temperature of at least 50% of the extruder barrel to about 170°F.
The paste is heated while maintaining a temperature in the range of ~175°F (77°C to 79°C) and heating the extruder die to a temperature approximating the temperature of the extruder barrel portion directly adjacent the extruder die. A method for producing an edible paste molded article, which comprises a step of extrusion molding from an extruder die using internal pressure. 34. feeding and blending a feedstock of sticky powder and water into an extruder to form an edible paste having a total moisture content of about 28% by weight or less; and introducing the edible paste from an extruder die under internal pressure. The temperature during extrusion is from about 130°F (54°C) to about 19°C.
A method for producing edible paste moldings at temperature values in the range of 0°F (88°C) sufficiently high to form extrudates. 35. The method of claim 34, comprising the additional step of drying the edible paste to a moisture level of 14% by weight or less. 36. A dry non-heat treated paste obtained by the method according to claim 35. 37, AACC, as measured by Method #14-50,
A dry non-heat treated edible paste extrudate having more than 50% of the pigment of the sticky powder. 38, less than 14% moisture by weight and AACC, method #14
A dry, non-heat treated edible paste extrudate having more than 75 mg carotenoids per 100 g of dry edible paste, as measured by ~50. 39. Dry, non-heat-treated edible paste extrudates having a substantially mottled color, but which become uniform in color once heat-treated. 40. The dried non-heat treated edible paste extrudate according to claim 39, having a dark colored part and a light colored part, wherein the light colored part occupies at least 25% of the surface area of the dried edible paste, and the dark colored part is dried. An edible paste extrudate, which occupies at least 5% of the surface area of the edible paste. 41. The dried non-heat treated edible paste extrudate according to claim 39, having a striped color and the colored stripes running in the direction of extrusion from the extruder. 42, having a color imparted by carotenoids contained in the sticky powder, wherein the majority of said carotenoids are selected from members of the group consisting of β-carotene, α-carotene and mixtures thereof. Dry, non-heat-treated edible paste extrusion.