MXPA98010860A - Process for preparing a product of tallarin of the type of beeh - Google Patents

Abstract

The present invention relates to a fully moist storage stable noodle product having a dry matter content of 30 to 45% by weight. This product contains a cooked flour or semolina, a fecuous plant, soft water, a cooked starch, an ionic gelling agent, an emulsifier, a cation that has formed a gel with the ionic gelling agent, an acid and an oil. If desired, an acid may be included to provide a pH of between 3.7 to 4.5 approximately.

Description

PRODUCT OF CARE N OF BEEHOON TYPE DESCRIPTION OF THE INVENTION The present invention relates to a noodle product and to a process for making this product. The present invention especially relates to a feathery plant noodle product of the Beehoon type. The rice noodles known in Southeast Asia under the trade name "Beehoon" are traditionally produced domestically or on a small scale through procedures based on a small number of basic operations including the soaking of rice grains, wet grinding, pre and post gelatinization, cooling and mechanical work of the dough, which are linked and / or repeated in order to give the rice dough the cohesion it lacks. The Beehoon-type noodle product has a rough elastic texture and a cohesion comparable to that of traditional wheat-based noodles. US4544563 (Lechthaler) describes a process for the production of noodles of fecuous plant of the Beehoon type in which a mixture or dough is prepared having a water content of 35 to 55% and comprising flour or semolina of the fecuous plant and an agent of ionic gelation, the noodles are formed by boiling by extrusion of the mixture, the noodles are immediately contacted with water containing a cation, which forms a gel with the ionic gelling agent, and then dried. A first object of the present invention is to provide a stable noodle product to the completely wet storage of the Beehoon type, which does not intend to be actually cooked by the final consumer aungue, otherwise, it is intended to be consumed after being unpacked and simply heated or cooked very little. A second object of the present invention is to provide a process for the manufacture of a noodle product stable to fully wet storage of the Beehoon type, which is intended to be consumed after unpacking and simply heating or baking very little. The fully wet storage-stable noodle product according to the present invention has a dry matter content of 30 to 45% by weight, has a pH of 3.7 to 4.5, preferably 3.8 to 4.3, and comprises a cooked flour or meal. of a fecuous plant, soft water, and cooked starch, an emulsifier, an ionic gelling agent, a cation that has formed a gel with the ionic gelling agent, an acid and an oil. The process for manufacturing a fully moist storage stable noodle product according to the present invention, consists in preparing a mixture or dough having a dry matter content of 45 to 65% by weight and comprising a flour or meal of a Feculous plant, soft water, starch, emulsifier and an ionic gelling agent, forming the noodle product through cooking by extruding the mixture, immediately putting the noodle product in contact with the water containing a cation forming a gel with the ionic gelling agent, dehydrate the noodle product, cut it and do it in portions, cool it with water, immerse it in acid water, apply oil, pack it and pay it in the package.

In the description herein, the description "noodle product of the Beehoon type" means a noodle product, which has a texture of traditionally made Beehoon noodles, mainly an elastic texture but with a cohesion comparable to that of the noodles traditional wheat-based The noodle product according to the present invention preferably has a circular or oblong cross section with a diameter or width of 0.5 to 3 mm. The noodle product of the present invention comprises in parts by weight of dry matter, from 70 to 100 parts of flour or cooked semolina of a fecuous plant, from 5 to 30 parts of cooked starch, from 0.5 to 5 parts of ionic gelling agent. , from 0.5 to 5 parts of emulsifier and from 0.5 to 5 parts of oil. In the present noodle product, the fecuous plant may be cereal grains such as rice or corn, legumes such as soybeans, or starch-rich tubers such as potato or sweet potato, for example.

The starch is preferably corn starch, potato starch or tapioca starch. The ionic gelling agent is preferably an acid polysaccharide, especially an alginate, the cation preferably being an alkaline earth metal ion, especially the divalent calcium ion, the emulsifier preferably being a monoglyceride or a mixture of monoglycerides, the acid may be any food grain acid, especially lactic acid or phosphoric acid, and the oil preferably is a vegetable oil, especially peanut oil, rapeseed oil, sunflower oil or palm oil. The noodle product of the present invention also comprises from 0.2 to 2 parts of a hydrocolloid such as guar gum, xanthan gum or locust bean gum, and from 0.5 to 5 parts of proteins, such as wheat proteins, which can be very useful for improving the stability and / or integrity of the noodle product, for example. To implement the process of the present, soft water is used, which preferably has a calcium ion concentration less than 4.10"4 moles / 1 and a temperature of 10-90 ° C, especially a temperature of 60 to 80 ° C. .

A mixture is prepared, which, in addition to soft water, preferably comprises in parts by weight 70 to 100 parts of flour or semolina of a fecuous plant, 5 to 30 parts of starch, 0.2 to 1.5 parts of gelling agents ionic and from 0.5 to 5 parts of emulsifier. The flour or semolina of a feculosa plant can be flour or semolina of rice or corn, or flour of soya, potato or sweet potato, for example. The extrusion cooking of the mixture is preferably carried out at 70 to 100 bar, at 60 to 120 ° C and for 20 to 120 seconds. The extrusion is preferably carried out through a die with holes of circular or oblong cross section with a diameter or width of 0.5 to 3mm. The temperature of the noodle product is preferably adjusted during the extrusion cooking so that it is about 100 to 110 ° C in the discharge of the die. The extruded noodle product is preferably contacted for 2 to 30 seconds with water containing the cation at a concentration of 0.05 to 0.2 mol / l and having a temperature of 60 to 70 ° C. The dehydration can be carried out by blowing air over the noodle product in order to remove the water containing the cation, which remains on the surface of the noodle product. The step of cutting and dividing into slices can actually be carried out at any stage after the dehydration step and before the step of packing. The water-cooled and dehydrated noodle product is preferably immersed in acid water containing 0.5 to 1.5% acid, especially lactic and / or phosphoric acid, at room temperature, especially 18 to 35 ° C, and for 60 to 150 seconds. After this acidification step, the excess water is preferably draining. Then, the oil application step is carried out so that the noodle product is preferably covered with 0.5 to 5% oil with or without suitable emulsifier.

The noodle product with oil is preferably packed in a flexible bag with a controlled volume of headspace. Eventually, the packaged noodle product is preferably in a pressurized package of 80 to 100 ° C, for 1 to 80 minutes. In a preferred embodiment of the present process, after having been dehydrated, the noodle product is heat treated for approximately 30 to 90 seconds, especially through boiling water, steam blanching and / or passing it under a shower of hot water, before being cooled with water and submerged in acidic water. Surprisingly, this step of heating remarkably helps to create the texture required during processing since the food product of the present does not intend to be cooked in reality again when it reaches the final consumer., but only be heated or cooked very soon after unpacking. Heating or very short cooking of the food product present after unpacking it can be done in a tray, in a microwave oven, or by emptying it in hot or boiling water, for example. In an additional embodiment of the present process, the steps consisting of immersing the noodle product in acidic water, applying oil, packing it and filling it with 1 or in the pack, are replaced by the steps consisting of applying oil directly to the product. of noodle, pack it and freeze it. The corresponding additional embodiment of the product herein does not comprise an acid but is instantly frozen. This embodiment of the present product may be thawed before unpacking or afterwards, especially during heating or very short cooking, by e j ee. The process herein can be implemented through standard equipment such as a cooking extruder, stepped unit, dehydration unit, optional steam bleach, water bath and / or sprinklers from the edible dough industry for example . As a cooking extruder, a twin-screw extruder can be used which has a cover divided into successive double-walled sectors, the respective temperatures of which can be adjusted by circulating fluids at appropriate temperatures, for example. Said extruder can be provided with an extruder die consisting of a thick steel plate with holes of circular or oblong cross section with a diameter or width of 0.5 to 3 mm. , by e j emp 1 o. The product and the process according to the present invention are further described in more detail in the following examples in which the percentages and parts are by weight.

Example 1 75 parts of round-grain rice flour (Oryza sativa japonica) having a moisture content of 12 to 14%, 20 parts of potato starch, 0.8 parts of monoglycerides of origin are pre-dried in dry conditions. vegetable, 0.2 parts of guar gum flour, 1 part of sodium alginate and 3 parts of wheat protein. A mixture was prepared by feeding 100 parts of the dry premix and 61 parts of soft water containing approximately 2.10"4 moles of divalent calcium per liter in a Werner & Pfleiderer type C 58 extruder where it was extruded by baking at approximately 100 ° C under 95 bars for 90 seconds The temperature of the cooked mixture was adjusted at the end of the extruder so that it was between 100 and 105 ° C at the die discharge The die consisted of a steel plate thick with 36 holes of circular cross section with a diameter of 0.9 m The extruded noodle product was immersed immediately and continuously expelled for 10 seconds through a water bath having a temperature of 60 ° C and containing 0.16 moles of ions of divalent calcium per liter, in the form of CaC12 or CaC03 The noodle product was then dehydrated, cut into sections of approximately 400 to 420 mm and divided into portions s in baskets with a weight of approximately 90 to 120 grams. The portioned noodle product was steam bleached for 60 seconds with saturated steam at atmospheric pressure and very little was passed under a hot water sprinkler. The steam bleached noodle product was cooled by immersing for 15 to 45 seconds in a water bath having a temperature of 20 to 30 ° C. The cold noodle product was immersed for 100 seconds in an acid water bath containing 1.0% lactic acid and having a pH of 2.8. The excess water drained. The acid noodle product was then applied oil with palm olein containing a small percentage of monoglycerides of vegetable origin, so that it was covered with a homogeneous oil film representing approximately 1% of its weight. The noodle product with oil, which was already divided into portions, was packed in plastic bags and sealed, the bags being approximately 165 mm x 145 mm and having approximately 30 to 50 ml of air as top space. The packed noodle product was pasteurized in the package with hot air or water for approximately 35 to 50 minutes, approximately 85 to 90 ° C. The pasteurized noodle product in the package was cooled in running water (treated with a disinfectant) for 15 minutes or in cold air for 40 minutes. The rice noodle product thus obtained had a pH of between about 3.9 to 4.1 and a water content of between about 65 to 70%. Its temperature was approximately at room temperature. The rice noodle product can be prepared for consumption by unpacking and heating. The rice noodle product did not stick together and had a smooth surface and textures. The rice noodle product had an elastic texture but a cohesion comparable to that of traditional wheat-based noodles, such as the traditional rice noodles known as Beehoon.

EXAMPLE 2 70 parts of cornmeal, 15 parts of potato starch, 10 parts of corn starch, 0.8 parts of monoglycerides of vegetable origin, 0.2 parts of guar gum flour, 0.7 are pre-dried in dry. parts of sodium alginate and 3 parts of wheat proteins.

A mixture was prepared by feeding 100 parts of the dry premix and 56 parts of soft water containing approximately 2.10"4 moles of divalent calcium per liter in a Werner &Pfleiderer type C 58 twin screw extruder where it was extruded by cooking at approximately 100 ° C under about 95 bars during Approximately 90 seconds. The temperature of the cooked mixture was adjusted to the end of the extruder so that it was between 100 and 110 ° C in the discharge of the die. The die consisted of a thick steel plate with 36 holes of circular cross section with a diameter of 0.9 mm. The following steps of the process were performed in the same manner as described in Example 1. The pasteurized corn noodle product in the package thus obtained had a pH of between about 3.9 to 4.1 and a water content of between about 65 to 70% Its temperature was approximately at room temperature.

The product of corn noodle could be prepared for consumption by unpacking and heating it. The corn noodle product did not stick together and had a smooth surface and texture. The corn noodle product had an elastic texture but a cohesion comparable to that of traditional wheat-based noodles, as do the traditional rice noodles known as Beehoon.

Claims (16)

1. A fully moist storage stable noodle product having a dry matter content of 30 to 45% by weight, having a pH of 3.7 to 4.5 and comprising a cooked flour or semolina of a feculosa, soft water, cooked starch, ionic gelling agent, emulsifier, cation that has formed "a gel with the ionic gelling agent, acid and oil.

2. A fully moist frozen noodle product having a dry matter content of 30 to 45% by weight, and comprising a cooked meal or semolina of a fecuous plant, soft water, a cooked starch, an ionic gelling agent, an emulsifier , a cation which has formed a gel with the ionic gelling agent, and an oil.

3. The noodle product according to claim 1, which has a circular or oblong cross section with a diameter or width of 0.5 to 3 mm.

4. The noodle product according to claim 1, which comprises, in parts by weight of dry matter, from 70 to 100 parts of cooked flour or semolina of a fecuous plant, from 5 to 30 parts of cooked starch, from 0.2 to 1.5 parts of an ionic gelling agent, 0.5 to 5 parts of emulsifier and 0.5 to 5 parts of oil.

5. The noodle product according to the rei indication 1, in which the fecuous plant is cereal grains, especially rice or corn, or legumes, especially soybeans, or tubers rich in starch, especially potato or sweet potato.

6. The noodle product according to claim 1, wherein the starch is corn starch, potato starch or tapioca starch.

7. The noodle product according to claim 1, wherein the gelling gel is an acid polysaccharide, especially an alginate, the cation is an alkaline earth metal ion, especially the divalent calcium ion, the emulsifier is monoglyceride to a mixture of monoglycerides, the acid is a food grade acid, especially lactic or phosphoric acid, and the oil is vegetable oil, especially peanut oil, rapeseed oil, sunflower oil or palm olein oil.

8. The noodle product according to claim 4, further comprising 0.2 to 2 parts of hydrocolloid, especially guar gum, xanthan gum or locust bean coma, and 0.5 to 5 parts of protein, especially wheat protein.

9. A process for the manufacture of a noodle product stable to totally wet storage consisting of preparing a mixture having a dry matter content of 45 to 65% by weight and comprising flour or semolina of a fecuous plant, soft water, a starch, an ionic gelling agent, and an emulsifier, form the noodle product by extrusion by cooking the mixture, immediately bringing the noodle product into contact with water containing a cation which forms a gel with the ionic gelling agent, dehydrating the noodle product, cut it and divide it into portions, cool it with water, submerge it in acidic water, apply oil, pack it and put it on the machine.

10. A process for manufacturing a totally moist frozen noodle product consisting of preparing a mixture having a dry matter content of 45 to 65% by weight and comprising a flour or semolina of a fecuous plant, soft water, a starch, a ionic gelling agent and an emulsifier, forming the noodle product through extrusion by cooking the mixture, immediately contacting the noodle product with water containing one. cation that forms a gel with the ionic gelling agent, dehydrate the noodle product, cut it and divide it into portions, cool it with water, apply oil, pack it and freeze it.

11. A process according to claim 9, in which the extrusion by baking is carried out below 70 to 100 bar, 60 to 120 ° C and for 20 to 120 seconds.

12. The process according to claim 9, wherein the noodle product puts in contact for 2 to 30 seconds with water containing the cation at a concentration of 0.05 to 0.2 mol / 1 and having a temperature of 60 to 70 ° C .

13. A process according to claim 9, wherein the water-cooled noodle product is submerged in acidic water containing 0.5 to 1.5% acid, especially lactic acid and / or phosphoric acid at room temperature, especially from 18 to 35 ° C, for 60 to 150 seconds.

14. The process according to claim 9, wherein the packed noodle product is pasteurized in the package at 80 to 100 ° C, for 1 to 80 minutes.

15. The process according to claim 9, wherein the dehydrated noodle product is heat treated before being cooled with water and immersed in acidic water.

16. The process according to claim 15, wherein the heat treatment is carried out for 30 to 90 seconds by boiling water, steam bleaching and / or passing it under a hot water sprinkler.