JPS60102154A - Production of starchy product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel process for the production of starchy products, in particular for the production of vermicelli and refrigerated industrial pastes.

Starchy products, i.e. flour, water and optionally eggs, and other additives used in paste production, may be mixed together, followed by kneading, shaping and optionally heating and/or drying. Starchy foods prepared must meet several requirements. In this way, the paste must have a short heating time, a high degree of swelling (expressed in the amount of water absorbed during heating) and must not boil into pieces during heating, And the losses that occur during heating must be small. The paste must have suitable organoleptic properties and be satisfactory in shape, appearance, color, surface, structure, odor, taste, and condition after cooking. Yet another requirement is long-term storage potential.

It is a consumer interest and a government directive that starchy products (pastes) should meet the above requirements to a high standard. Several attempts have been made to improve the quality of the paste. In this way, it is necessary to use flour suitable for the manufacture of paste. Macaronic wheat-type wheat flour with high gluten content is aestivum (aθ
stivum) type wheat has proven to be much more advantageous than that of wheat. However, growers of wheat-type wheat are limited by weather, soil and geographical factors, and for this reason the flour required for the production of starchy products is either expensive or not available at all. It is.

When using NT wheat flour with a low gluten content, the protein content of the paste can be increased by the addition of eggs. However, this method has the disadvantage that eggs can be a source of infection (particularly Salmonella infections), and for this reason the use of eggs for this purpose has been banned by the governments of several countries. ing.

One or more properties of the paste can be improved with the help of certain additives. In this way, chickpea flour (Journal of Food Science
e45e2+404~405), pea powder (C
real Chemistry 57 r 3 *
203-206), skim milk powder (Japanese Patent No. 55.498)
14) or soybean flour can be used for this purpose. Said additives improve the cooking properties of the paste (eg, the cooking time is reduced).

The color of the paste can be improved by a by-product of corn starch production (US Pat. No. 1,584,828). To reduce the cooking time, sodium bicarbonate and acid are added (Japan Special W [Specification No. 52.24577]). Common steaming characteristics are sodium alginate,
This can be improved by adding calcium glycolate and impure potassium carbonate (Soviet Special W [Specification No. 315.913]).

However, the use of said additives is limited by the fact that if the additives are used excessively, these properties will be improved to the detriment of others.

According to other methods, steaming the crude paste or drying it at high temperatures above 70°C shortens the cooking time and reduces the losses that occur during cooking (American W. “No. 4.230.735, No. 4,
Nos. 243,689 and 4.243,690'l
Hosoyoi, Swiss special rt'r rn473.538 specification and 0erea], ■ nauetry56.5,3
94 (1979) and Elupplementa A11a Ga5etta
Ufficuale Nr.

254.3O-9-74). As a result of said heat treatment the protein coagulates and this gives beneficial results. However, this method cannot compete on an industrial scale due to its high energy consumption.

Despite the above-mentioned difficulties, the object of the present invention is to provide a method suitable for producing pastes of high quality. A further object of the invention is to enable the production of high quality starchy products without the use of Estebum type wheat meal and/or eggs.

The above objectives are for the production of starchy products at least 90%
This can be achieved by using a flour consisting of hybrid corn meal having a starch content preferably containing 95 grams of amyl pectin in an amount of 5 to 40 times, preferably 15 to 25% by weight.

The above recognition is quite coincidental and surprising since corn flour was previously thought to be unsuitable for paste production. According to previous techniques [Uetreide, Mehl and Br.
At, Vol. 33, (II), 299-302N), pastes containing corn groats do not form a cohesive mass during kneading, making it difficult to perform finishing treatments. Starchy products do not comply with the requirements. The permicelli obtained from this easily disintegrates and crumbles, and the cooked paste is not elastic enough and boils into pieces. According to the conclusions drawn from the prior art,
Add 10% of corn groats to macaroni and gi powder
It can only be added in the following amounts: This is because otherwise the paste cooking properties would be adversely affected.

After deep research into the applicability of corn flour, we found that the amylopectin content of corn starch is particularly important from the perspective of paste quality. The amylopectin content prevents the starch granules from disintegrating during cooking, so that no starch is removed. It was also found that the hybrid protein structure of maize with high amylopectin content is different from that of other maize species. That is, in this case the starch particles are surrounded by proteins to a greater extent and more elastically.

Amylopectin with a high molecular weight and cross-linked structure/
plays a role similar to that of gluten proteins in forming the structure of the paste, ensuring a cohesive structure.

However, the amino-pectin-protein structure, which is essential and of great importance from the point of view of paste production, can only be formed when using hybrid corn groats consisting of starch containing at least 90% amylopectin. .

According to the method of the invention, the particle size commonly used for the production of pastes, i.e. 100-500 microns, preferably 2.
It is preferred to use corn ground to 00 to 400 microns, especially 260 to 640 microns, in the amounts mentioned above. The production of such groats does not require special equipment or techniques of the flour milling industry. Preferably, the corn meal is mixed with the flour under dry conditions and the mixture is subjected to conventional technical processes to develop.

The flour is mixed respectively with water and optionally with eggs, egg powder or egg wash, and optional additives are added to this mixed mass. As additives, for example phosphates or carbonates can be used, which shorten the cooking time, or vitamins or sodium chloride can be applied. This mixed mass is kneaded in a suitable mixer, then shaped into the desired shape (for example extruded into macaroni) and dried if vermicelli is to be prepared. According to the method of the invention, high temperature drying is excluded. However, this step is necessary if you are trying to prepare a paste of any special quality.

A preferred mode of implementation of the method according to the invention is described below: Wheat flour (
Flour) is mixed with corn groats and the mixture thus obtained is made into a mixed mass containing about 30 g of water by adding vortex water (70° C.). The mass is uniformly kneaded 1- and molded on a paste press at a temperature of about 40°C. Crude paste in air conditioning box 75-80
Dry at °C. In a similar manner a paste is obtained which can be preserved by rapid freezing. In this case, the water content in the line area is approximately 40
The crude paste obtained after molding is steamed at a temperature of 90-100° C. for about 5 minutes without drying. The product thus obtained is packaged and preserved by deep freezing.

It has a yellow color similar to PACE 14 made by the above method and has remarkable properties. This material can be steamed in a short time, and the steamed paste is elastic and non-sticky.

An advantage of the invention is that it provides a simple and economical method for producing starchy products of outstanding quality. According to the invention, starting from Estipam wheat flour without the use of eggs, such qualities can be obtained from macaronic wheat flour alone in a known manner or by using eggs. A paste can be prepared. The cooking time of the paste produced by the method of the invention is shorter than that of the product obtained by conventional methods, and therefore the energy requirements of the kernel paste are lower.

The present invention excludes the use of eggs and this leads to the production of a flour product that can be stored for long periods of time and does not cause Salmonella infections. Refrigerated paste products produced by the method of the present invention can be easily and conveniently stored by rapid freezing. The other properties of the products obtained by the method of the invention are also excellent, as demonstrated by the comparative experiments described in the examples.
Deroru.

Further details of the process according to the invention are illustrated by the following examples without restricting the scope of protection to these examples.

Example 1 85 kg of Estipam wheat groats are mixed with 15 kg of hybrid waxy corn groats (the starch content of which contains 99% amylopectin). Warm water (70°C) was added to this dry product and the mixture was mixed in a two-arm mixer for 10 minutes.
Knead for a minute. When the line area is uniformly kneaded, add 1
Pavan+ (Pa
Vanti) type paste press. The crude paste prepared in this manner is dried at 75°C.

The paste thus obtained has a typical yellow color and
It can be stored for at least one year without any deterioration.

Example 2 Ntibum wheat groats? Example 1 is followed except that a mixture of 80 kg of waxy hybrid corn groats fi and 20 kg of waxy hybrid corn groats is used. The paste thus obtained is similar to that prepared according to Example 1, it has a somewhat pale yellow color and can be stored for an equally long period of time.

Example 6 Example 1 is followed except that 75 kg of Aestibum wheat meal D and 25 kg of Tugishii hybrid corn meal D are used. The paste obtained in this way has a yellow color and can be stored well.

Example 4 70 kg of Estivum wheat groats are made into macaroni wheat groats! l) 15 kg and waxy hybrid corn groats J) Mix with 15 kg. Mixture example 1
Finish as described. The paste thus obtained has a brownish-yellow color and is storable.

Example 5 85 kg of Estivum wheat meal is mixed with 15 kg of waxy hybrid corn meal. The mixture is worked up as described in Example 1, except that hl of egg powder corresponding to 20 eggs are added to the mixed mass prior to homogenization.

Example 6 75 kg of Estivum wheat meal p are mixed with 25 kg of waxy hybrid corn meal #). The mixture is worked up as described in Example 1, except that before homogenization an amount of egg liquid corresponding to 40 eggs is added to the mixed mass.

Determine the properties of the paste made according to the above example and from wheat flour of Aestibum or Macaronic wheat without the addition of corn flour or by using regular corn flour. Compare the properties of products made starting with or without eggs. A standard paste used as a comparison is prepared from starting materials corresponding to the method described in Example 1. The starch content of regular corn flour contains 75% amylopectin. The test is based on the corresponding Hungarian Standard No. 11919-78.17673-79
．． 20500/1-72, 20500/2-80 and 2 [Carry out according to No. J 500/3-79 and evaluate the results.

The results are summarized in Table ■. The paste in the table is based on the total score of the sensory test, which is the sum of the scores of the four tests below.
￥ Characterized appearance (maximum score 40), odor (maximum score 10), taste (maximum score 20), state of steamed paste (maximum score 60).

The interval of scores for sensory properties is also listed: Table I Test number 12 Example number Estivum Tr□50I-II Chick cracked, Chi 100 10 Macaroni wheat flour, Chiwagishi miscellaneous yurt Corn groats, Chi Ordinary corn Flour, Chi Egg/Egg Powder/Number 2 M & Time (min) 12 13 Swelling valley M (chi) 152 157 Fragments due to steaming (%) 2.5 1.0 Steaming loss (chi) 6.15.8 Acid value 1 .3-1.4 1.3-1,. 4 sensual qualities
68 86 Total score interval 60-70 8υ-2 [1 Brown coefficient B soil 34.99 34.85 Yellow coefficient s11
5.86 16.77 6 4 5 6 1 2 6 ] 1011 85 80 75 15 20 25 14 11 10 9 160 17 [] 172 175 0.5 k), 5 1.0 1.5 5.6 5. So 5.6 5.4 1.3-1.4 1.5-1.7 1.6-1.8 1
．． 7-2.089 137 92 86 85-9 [, I h5-So I) 90-95 85-9
035.20 6Q, 94 30.7ri 29.251
8, IU 19.95 22.80 24.80 Egg powder/No. Steaming time (min) 10 Swelling valley - (≠) 159 Fragments due to steaming (%) 1.5 Steaming loss (prolonged) 6.2 Acid 611i L8-2.1 ? . 9. Total sensory property score 66 < Interval 65-70 60- Brown coefficient B133.70 33. '.

Yellow coefficient si 17.80 18J continuation) 8 9 1 (11112 456 75708575 10015 151515 5 4 815131211 161178172176ig.

≧, 5 0.5 0.5 1.0', 0 4.8 5.1 5.7 5.42.3 1.
8-2.2 2. (j -2,51,6-1,7L7-
1.9', 1 92 89 B9 93 65 90-95 85-90 85-90 90-9
55 32.81 61. '/7 62.10 61.
05, 5 18.90 19. [ ] 3 20.34
25.45 From Table I, it can be seen that some characteristics of the paste produced by the process of the invention are similar to those of the product obtained by the conventional process, while other properties are significantly superior to the latter. I know that there is. Thus, the cooking time of the pastes prepared according to the method of the invention is shorter than that of conventional pastes, so that they can be cooked with lower energy requirements.

The bulge volume of the paste according to the method of the invention approaches or exceeds that of conventional pastes. A further advantage of the process according to the invention is that the damage and losses that occur during cooking are significantly lower. The greatest improvement of the method of the invention lies in the organoleptic properties and appearance of the paste. Starting from Estipam wheat flour, which is unsuitable for paste production, or omitting the eggs, macaroni wheat flour has hitherto been possible to produce only by using wheat flour as a starting material or by adding eggs to the mixture. It is also of great importance to be able to obtain high quality powdered products.

Agent: Akira AsamuraContinued from page 10 Inventor: Laszlo Nokuldaszutei0 Inventor: Laszlo Gas/Kul [phase] Inventor: Marton Herczeguo Inventor: István Javorka ■Inventor: Felenk Kisbergy0 Inventor: Person: Yasuno Klausel■ Inventor: Antal Matsug@Inventor: Istvan Paros Gardny, Hungarian State, Rebikuzukii, 0,4 Hangarian State, Mano Kano Mbasar, Markus Chill: 0,1 Hangarian State, Maltonbasar, Porosirovyu, 7 Hangarian State, Hutapest , Fuersoerdo Solju, 9 Hungarian Country Suzekesfuehel Novel, / Ri Rotaille,
, 33 Hungarian State of Suzekesveherbar, Rakotelep, Vincil Karolyi, 48 Hungarian State of Budapest, Ugol Ny 0,8 Khanyari State of Suzekesvehernokur, Dozsagyorgyter, 11

Claims (2)

[Claims] (1) A starchy product by mixing, kneading, shaping, and optionally heating and/or drying flour, water, and optionally eggs, and additives commonly used in the manufacture of pastes. In a process for producing a paste, a flour consisting of a milled millet of hybrid sorghum [7] having a starch content containing at least 95% amylopectin is used in an amount of 5 to 40% by weight, preferably 15 to 25% by weight. It is characterized by The above manufacturing method. (2) consisting of flour containing 95 to 40% by weight of hybrid corn meal having a starch content containing at least 95% amylopectin, water, optionally eggs and additives commonly used in paste manufacture; do. Starchy products.