RU2222223C2 - Method for manufacturing of macaroni products with the use of non-standard raw material such as amaranth - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves kneading dough from wheat flour, food enriching additive and water; introducing additive for correcting dough moisture content up to 30%; forming and drying macaroni products. Food enriching additives are cereal and/or vegetable amaranth processing products and dough moisture content correcting additives are phosphates used in an amount of 0.03-1.00% by weight of flour. Enrichment additives of amaranth allow biological value of ready products to be increased and microbiological contamination to be reduced. Dough moisture content correcting additive in the form of phosphates improves dough structure, facilitates dough forming, increases cooking properties, i.e., reduces transfer of dry substances into cooking water. EFFECT: increased flexibility and improved gustatory properties of ready products. 6 cl, 1 tbl, 6 ex

Description

 The invention relates to the food industry and can be used in the production of pasta from non-traditional raw materials.

 Currently, new methods are being developed in the food industry for the production of products of increased nutritional and biological value using unconventional raw materials, including amaranth.

 Amaranth is considered quite a promising type of raw material for the food industry. It contains 15-20% protein, balanced in amino acid composition, has a rather high content of pectin, coloring pigments, oil with medicinal properties, vitamins (A, groups B, C, E), macro-, microelements and other physiologically active substances.

 Amaranth has become a commercial culture in a number of countries. Its seeds are used in the bakery, confectionery, medical industry and other processing industries.

 At present, you can find dietary products with the addition of amaranth of more than three dozen items - bread, cookies, pasta, frozen bread, etc., flour, butter, starch. In many countries, they are trying to solve the problem of protein deficiency for the population with its help. The addition of a small amount of amaranth flour, as well as its processed products, to wheat flour provides a valuable nutritious product.

 Products obtained with the addition of flour from amaranth seeds, dry leaves or amaranth seeds are recommended in clinical nutrition for people suffering from obesity, diabetes and other diseases, as well as for diet and mass nutrition.

 Amaranth flour, as well as its processed products, have found application in the food industry. Many works are devoted to the study of the quantitative introduction of amaranth into food products, including in combination with other products.

 For example, the effect of introducing flour from amaranth seeds in the amount of 7% and 10% into the formulation of flour dishes was studied and it was found that this amount does not reduce the organoleptic characteristics of flour dishes, but increases their nutritional value. According to the content of proteins, starch, pectin substances and B vitamins, it can be considered that the introduction of amaranth in the amount of 15% is optimal (Flour dishes with amaranth for diet food. - Kim V. P., Leontyeva IA "Improving recipes and technologies culinary products for medical nutrition ", S. Petersburg, torg.-ekonom. in-t, 1996, p. 3-8). It is also known to use flour from whole ground amaranth seeds and wheat flour for the production of cookies. Amaranth flour is added to the dough in an amount of 10-80%. When the amaranth seeds flour content in the dough in the amount of up to 60% was obtained, good quality biscuits were obtained, rich in vitamins, protein and having a good appearance (Use of whole-ground amaranth seeds flour for biscuit production. Uso de harina integral de amaranto in harina de trido tn la fabricacion de galletitas - Tosi EC, Ciappini MC, Masciarella R, Re F, Alimentaria, 1994-31, 258, p. 51-53).

 A known method of preparing dietary bakery products based on gluten-free starch-containing dough, including a structure-forming agent, components provided by the recipe, and water, followed by cutting and baking, and whole-ground amaranth is introduced as one of the starch-containing products, moreover, corn starch, corn starch phosphate , rice flour, whole-ground amaranth and native potato starch in a ratio of 1: 0.7: 0.7: 1.6: 6 - 1: 0.7: 0.9: 1.4: 6 (application RU 95117534/13 from 05/10 / 95).

 The use of amaranth in the production of pasta is known.

 Thus, we studied the effect of the introduction of various amounts of amaranth in combination with other additives on the color of pasta, on the amount of solids passing into cooking water, and also on the duration of cooking of the finished product. It was found that the color of pasta made from wheat flour, to which 5-30% of buckwheat, amaranth, and lupine flour was added, deteriorated with an increase in buckwheat and amaranth flour in the mixture, while the optimal cooking time did not change and amounted to 11.3 minutes. Dry cooking losses slightly increased (from 7.2 to 8.0%), but remained within the normal range (Quality of spaghetti containing flour from buckwheat, amaranth and lupine seeds. Quality of spaghetti containing buckwheat, amaranth and lupin flours / Rayasduarte P., Mock CM, Satterlee LD Cereal Chem. 1996-73, 3, p. 381-387).

 In the work "Noodles from non-traditional grain raw materials" Antiallergenic noodles from unimportant ctrtalts "Techno yap, 1995, 28, 5, p. 114), data on a method developed by Japanese researchers for preparing noodles from non-traditional grain raw materials using amaranth with the addition of amaranth As binders, topioca starch and alginate Ca. Noodles from these raw materials are used for dietary nutrition.

 The disadvantages of the known methods is the incomplete use of products of the processing of amaranth of grain and vegetable varieties, namely whole-wheat flour from seeds or meal of grain varieties and crushed dry leaves of vegetable varieties. Another disadvantage of the known methods is the reduction in product quality.

 The objective of the invention was to make fuller use of amaranth as a crop with high biological productivity, to enrich pasta with protein, fiber, vitamins and microelements, to increase the quality of pasta - to reduce the transfer of dry matter to cooking water, to improve the structural and mechanical properties of the dough, dry and welded products, as well as expanding their assortment.

 The problem is achieved due to the fact that as a food enrichment additive, products of processing amaranth of cereals and / or vegetable varieties are used, and the corrective additive contains salts of phosphoric acid in an amount of (0.03-1.00)% by weight of flour, and the dough is prepared by pre-mixing the dry components with the subsequent addition of water with a corrective additive until the test reaches a moisture content of at least 30%.

 As an enrichment additive, flour is used, either obtained by grinding amaranth seeds to particle sizes less than 280 microns in an amount of (5-10)% by weight of wheat flour, and / or meal from meal, which is formed when oil is obtained from amaranth seeds and crushed to sizes particles less than 280 microns in the amount of (3-5)% by weight of wheat flour, and / or the powder of the leaves of vegetable varieties of amaranth in the amount of (1-3)% by weight of wheat flour.

 When using the powder of leaves of vegetable varieties of amaranth, the corrective additive may additionally include substances that stabilize the color of pasta, which are used as citric acid and / or its salts, and / or nicotonic acid, taken in amounts (0.02-1.50 )% by weight of wheat flour or additives from garlic and / or onions.

 The technical result of the invention is to obtain pasta enriched with high-quality amino acid composition of protein, vitamins A, E, group B, minerals and pectins due to the integrated use of processed products of amaranth grain and / or vegetable varieties. The use of amaranth processing products allows reducing the microbiological contamination of the finished product: by adding, for example, 3% amaranth leaf - 3 times, 10% flour from amaranth seeds - 8 times. The antibacterial and antimycotic effect is associated with the presence in the amaranth of low molecular weight protein and biologically active compounds that inhibit the growth of bacteria.

 However, the use of processed products of amaranth of grain and / or vegetable varieties leads to a deterioration in the rheological properties of the dough and the consistency of cooked pasta - the products become softer. To improve the molding of the semi-finished product and increase the elasticity of the welded products, it is necessary to use a corrective additive in the form of salts of phosphoric acid. The color of pasta using an amaranth leaf during cooking changes from burgundy to dirty green. In this regard, it is necessary to use a color stabilizer as a correcting additive - either citric or nicotinic acids and / or their salts, or additives from garlic and / or onions.

 The specified technical result is achieved due to the fact that the method for the production of pasta involves kneading dough from wheat flour, enrichment additive and water with a correction additive until the test reaches a moisture content of at least 30%, molding the products and drying. At the same time, amaranth processing products are used as an enrichment additive, and phosphoric acid salts in the amount of (0.03-1.00)% by weight of flour are used as a corrective additive, and the dough is prepared by pre-mixing dry components with subsequent addition of water with corrective additive until the test reaches a moisture content of at least 30%.

 As an enrichment additive, you can use flour obtained by grinding amaranth seeds to particle sizes less than 280 microns and in the amount of (5-10)% by weight of wheat flour, and / or meal from meal, which is formed when oil is obtained from amaranth seeds and ground to particle sizes less than 280 microns and taken in an amount of (3-5)% by weight of wheat flour, and / or leaf powder of vegetable varieties of amaranth in an amount of (1-3)% by weight of wheat flour.

 When using powder from the leaves of vegetable varieties of amaranth as an enrichment additive, the composition of the corrective additive additionally includes substances that stabilize the color of pasta, which use citric acid and / or its salts, and / or nicotonic acid, taken in an amount (0.02 -1.50)% by weight of wheat flour or additives from garlic and / or onions.

 The invention is as follows.

 Examples.

 The recipe for pasta with products from amaranth, components of corrective additives, as well as their contents are presented in the table.

 Example 1

 Wheat flour and enrichment additive in the form of flour obtained by grinding amaranth seeds to particle sizes less than 280 microns, taken in any of the ratios shown in the table, are placed in a kneading trough of a dough mixer and mixed. In water, a corrective additive is dissolved - salts of phosphoric acid, taken in any quantity given in the table. The resulting solution is dosed until the test reaches a moisture content of at least 30%. The dough is kneaded for 10-20 minutes, then it is molded and dried.

 Example 2

 The process is carried out according to example (1), characterized in that flour is used as a dressing additive from meal, which is formed when oil is obtained from amaranth seeds and crushed to particle sizes less than 280 microns. Flour from the meal is taken in any quantity given in the table.

 Example 3

 The process is carried out according to example (1), characterized in that as the enrichment additive, dry crushed amaranth leaves are used in any quantity indicated in the table. As part of the corrective additives, citric acid in the amount shown in the table is used as a color stabilizer.

 Example 4

 Wheat flour and enrichment additive in the form of a mixture of flour obtained by grinding seeds of amaranth and flour from meal, produced by obtaining oil from amaranth seeds, crushed to particle sizes less than 280 microns, taken in any of the ratios shown in the table, placed in a kneading trough mixer and mix. In water, a corrective additive is dissolved - salts of phosphoric acid, taken in any quantity given in the table. The resulting solution is dosed until the test reaches a moisture content of at least 30%. The dough is kneaded for 10-20 minutes, then it is molded and dried.

 Example 5

 Wheat flour and enrichment additive in the form of a mixture of meal from meal obtained during the production of oil from amaranth seeds, crushed to particle sizes less than 280 microns and dry crushed amaranth leaves, taken in any of the ratios shown in the table, are placed in a kneading trough of a dough mixer and mixed . A correcting additive is dissolved in water - phosphoric acid salts and color-stabilizing substances, taken in any quantity shown in the table. The resulting solution is dosed until the test reaches a moisture content of at least 30%. The dough is kneaded for 10-20 minutes, then it is molded and dried.

 Example 6

 Wheat flour and enrichment additive in the form of a mixture of flour obtained by grinding amaranth seeds and dry crushed amaranth leaves, crushed to particle sizes less than 280 microns, taken in any of the ratios shown in the table, are placed in a kneading trough of a dough mixer and mixed. A correcting additive is dissolved in water - phosphoric acid salts and color-stabilizing substances, taken in any quantity shown in the table. The resulting solution is dosed until the test reaches a moisture content of at least 30%. The dough is kneaded for 10-20 minutes, then it is molded and dried.

 When made as enrichment additives: amaranth flour less than 5%, meal - less than 3% and leaves - less than 1% by weight of wheat flour, the chemical composition and biological value of pasta practically does not change.

 When added as enriching additives: amaranth flour more than 10%, meal - more than 5% and leaves - more than 3% by weight of wheat flour, the quality and consumer advantages of pasta significantly deteriorate.

 The use of enrichment additives from amaranth makes it possible to increase the biological value of pasta, expand their assortment, and reduce the microbiological contamination of the finished product. Corrective additive in the form of salts of phosphoric acid improves the structure of the dough and facilitates its molding, improves cooking properties - reduces the transfer of solids into cooking water and increases the elasticity of welded products. Corrective additive, which includes citric or nicotinic acid or their salts, as well as additives from onions and garlic stabilize the color of pasta in the case of using an amaranth leaf.

Claims (6)

1. A method for the production of pasta, involving the mixing of wheat flour, food fortifying additive, water with a corrective additive, characterized in that the food processing enrichment additive uses processed products of amaranth of cereal and / or vegetable varieties, and the corrective additive contains phosphoric acid salts and is taken in the amount of (0.03-1.00)% to the mass of flour, and the dough is prepared by pre-mixing the dry components with the subsequent addition of water with a corrective additive until the dough is achieved humidity not less than 30%. 2. The method according to claim 1, characterized in that as an enrichment additive use flour obtained by grinding amaranth seeds to particle sizes less than 280 microns and taken in an amount of 5-10% by weight of wheat flour. 3. The method according to claim 1 or 2, characterized in that as a food enrichment additive, flour is used from meal, formed when oil is obtained from amaranth seeds and crushed to particle sizes less than 280 microns, taken in an amount of (3-5)% to weight of wheat flour. 4. The method according to any one of claims 1 to 3, characterized in that the powder of vegetable varieties of amaranth in the amount of (1-3)% by weight of wheat flour is used as a food enrichment additive. 5. The method according to claim 4, characterized in that the corrective additive further includes a color stabilizer, which is used as citric acid and / or its salt, and / or nicotinic acid in an amount of 0.02-1.50% to weight of wheat flour. 6. The method according to claim 4, characterized in that the corrective additive further comprises additives from garlic and / or onion.

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