RU2156582C1 - Instant macaroni - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: instant macaroni is produced from flour and protein-and-fat containing aqueous solution. Various kinds of flavor and food additives may be introduced in accordance with predetermined receipt. Organic biologically active additive containing sublimation dried iodinated milk protein is introduced into protein-and-fat containing aqueous solution. Iodinated milk protein contains iodinated amonohydroxycinnamic acid and amino histidine. Biologically active additive and flour are used in the ratio of (0.1-0.15):(63.0-85.0). Macaroni of such composition is used as curing and prophylactic food. EFFECT: wider range and improved quality of macaroni products.

Description

 The proposed solution relates to the food industry, namely to the production of pasta, in particular to instant pasta, that is, not requiring cooking.

 Due to the fact that currently there is an urgent task of organizing health food related to the introduction of non-pharmacological means of replenishing vitamins, microelements, and dietary fiber that the population doesn’t receive, measures are being taken to saturate flour, bread, salt, and soft drinks with them. The introduction of such biologically active food additives into commonly used pasta also seems promising.

 Especially important at this stage is the solution to the problem of eliminating iodine-deficient conditions among the population, since iodine deficiency in the body leads to a wide range of diseases, such as goiter, hypothyroidism, cretinism, mental retardation, and others.

 Known instant pasta, taken as a prototype, made from flour and a protein-white aqueous solution that contain biologically active food additives, vitamins and iodized salt (RF patent N 2122980, class A 23 L 1/162, 1999). Such a solution to the problem of product iodization through sodium chloride saturated with potassium iodide crystals is very important, but for a number of reasons it cannot be considered promising. This fact is due to the fact that potassium iodide can cause undesirable consequences in the form of the development of iodinated hyperthyroidism, disrupt the neurohumoral regulation of thyroid function, inhibit the synthesis of thyroid hormones, and contribute to the development of autoimmune diseases. In addition, the use of inorganic iodine compounds in sodium chloride is compounded by the difficulty in ensuring an even distribution of iodine salts in its volume, since it is necessary to distribute 40 μg of potassium iodide per 1 g of sodium chloride, i.e. 40 parts of iodine preparation per 1 million parts of sodium chloride. This requires a high degree of dispersion of both components, which significantly increases the cost of production of iodized salt. At the same time, potassium iodide is characterized by high volatility, sensitivity to humidity, air, light and temperature, therefore, to preserve the consumer properties of the product, great efforts are required for packaging, transportation and storage.

 The task: to offer pasta enriched with the iodine microelement, while the biologically active iodinating additive should be free from the indicated drawbacks inherent in iodized table salt.

 This problem is solved in that pasta of predominantly instant cooking, made from flour and a protein-white aqueous solution with various food additives, contains a trace element iodine. At the same time, the microelement iodine is introduced in the form of an organic biologically active additive, which is the iodinated amino acids tyrosine and histidine in the composition of food proteins, in particular dairy. It is known in the market as “Thyroid”, it is freeze-dried iodized protein of cow’s milk and is approved by the Ministry of Health for widespread use.

 The technical result of the invention is the enrichment of pasta with the iodine microelement by using an organic iodine compound, which, unlike the previously used inorganic iodine compounds (iodides and iodates), is a natural source of iodine for the body. The synthesis of “Thyroid iodine” is carried out on the basis of a biotechnological process using a milk enzyme - lactate peroxidase, that is, the product iodization process is borrowed from nature, which evolutionarily fixed the target setting of iodine metabolism mainly for the consumption and turnover of its organic form - iodinated amino acids. The use of biologically active iodinating additives not in the form of inorganic salts, as in the known technical solution, but in the form of organic amino acids provides their neutralizing effect on starch and / or the effect on the protein framework of pasta dough, which significantly increases its plasticity. In molded products, the structure destroyed during molding is quickly restored, which excludes cracking of the products during drying. In addition, the introduction of the biologically active food iodine additive “Tireoyod” in the composition of pasta is carried out by simply dissolving it in the liquid phase during kneading and does not have any changes on the technological process of preparing pasta, as well as on their organoleptic and taste qualities of the final product.

 The proposed instant pasta contains flour, a protein-white aqueous solution with spices, table salt, preservatives, vitamins and biologically active food iodine-containing additives, the components being taken in the following ratio (at a moisture content of finished products 4.0-13.0%), wt .%: flour - 63.0-85.0; table salt - 2.1-2.5; preservatives 0.12-0.20; vitamins 0.1-0.12; biologically active food iodine-containing organic additive "Thyroid" - 0.1-1.15; protein-containing aqueous solution - the rest.

 As a protein-white aqueous solution, a broth of meat or chicken concentrates is used, as well as a decoction of these products. As preservatives, urotropine and sorbic acid are used, and as vitamins, universal multivitamin premix mixtures, for example Rovifarin vitamin-mineral premix. As biologically active food iodine-containing additives used the drug "Thyroid".

 A method of obtaining the inventive instant pasta consists in preparing a protein-white aqueous solution, dissolving sodium chloride, preservatives, a vitamin-mineral premix and biologically active iodine-containing additive “Tireioiod” in it, mixing flour with the prepared aqueous solution in a dough mixer, forming a semi-finished product and processing it steam, portioning of the semi-finished product, moisture removal, cooling, packing and packaging along with seasoning.

 The proposed new product - instant pasta enriched with the iodine trace element, presented in the form of an organic biologically active food supplement, obtained from freeze-dried iodized protein of cow's milk, is an extremely necessary treatment and prophylactic product that helps to solve the iodine deficiency state of the population’s nutrition.

Claims (1)

 Instant pasta made from flour and a protein-white aqueous solution, which contains flavoring additives and the organic dietary supplement Thyroid, containing freeze-dried iodinated milk protein, which includes iodinated amino acids tyrosine and histidine, and the dietary supplement Thyroid iodine "and flour are taken in the ratio (0.1 - 0.15): (63.0 - 85.0).