RU2247511C1 - Vermicelli and method for producing the same - Google Patents

Abstract

FIELD: manufacture of macaroni products.

SUBSTANCE: method involves using rice groats are raw material; washing rice groats in running water at least three times; soaking in water having temperature below 14⁰C for 5-7 hours; during soaking procedure, changing water in each hour; draining remaining water; washing resultant swollen rice groats in running water and grinding while adding water for producing of dispersed rice mass; holding dispersed rice mass for 2-4 days at room temperature until sediment of swollen rice mass and liquid above said sediment are produced; removing said liquid; mixing swollen rice mass to produce homogeneous mass; forming said mass and feeding it into boiling water and cooking for 10-15 min; separating excessive water and cooling resultant product to temperature of 2-6⁰C. End product, namely, vermicelli, is individual subject-matter of the invention.

EFFECT: provision for producing of high-quality vermicelli from gluten-free raw material, which may be used as food for protein-free or a gluten diet.

5 cl, 3 ex

Description

The invention relates to the production of pasta - vermicelli, which can be used for cooking second courses and implemented through a network of catering and retail.

Known pasta and a method for their production, which involves the preparation of a soup mixture containing meat and / or vegetable extract, monosodium glutamate and one or more flavoring substances. In particular, such a soup mixture contains protein components (meat powder, protein extract), vegetable components (onion powder, seeds or white celery root, dry tomato powder), fat component, potato or other starch. This soup mix is used for kneading dough or is introduced into the dough already when kneading. Pasta is formed from dough (UK patent N 1069635, A 23 L 1/16, 1967).

Since in production it is often necessary to use flour with a low gluten content or with low gluten, to ensure the required characteristics of the finished products (cooking time until ready, elasticity and strength of pasta after cooking), protein-containing components are used as the main raw material: milk proteins, dry wheat flour gluten, soybean processing products.

Known pasta quick cooking and method for their production, in which to strengthen gluten using milk whey (A.S. USSR N 1338834, A 23 L 1/16, 1987). In this case, heat-treated whey is used, as well as modified starch obtained by extrusion in the presence of whey.

The method includes mixing flour with a starch-containing product obtained by washing gluten from wheat flour, and heat treating the mixture in an extruder at 180-200 ° C and a pressure of 5.8-8.0 MPa for 1-3 minutes, followed by wetting the resulting milk product serum with a moisture content of 16-18%. Kneading and molding are carried out in an extruder at 120-150 ° C and a pressure of 4.0-7.0 MPa for 2-5 minutes.

The use of whey in this method allows to increase the nutritional value of the product due to the fact that the milk protein contained in the whey is retained by active starch groups, and the amount of substances passing into cooking water is reduced.

However, the method differs in the duration and complexity of the preparation of raw materials. In addition, the disadvantages include the use of perishable raw materials - whey.

The objective of the invention is to obtain pasta using gluten-free starch-containing raw materials - rice, which can be used to power people who need a protein-free or gluten-free (gluten-free) diet.

This object is achieved by the fact that in the method of production of vermicelli, rice cereal is used as a feedstock, which is washed in running water at least three times, after which it is soaked in water with a temperature of no higher than 14 ° C for 5-7 hours, while during the soaking process, water is changed every hour, the water remaining after soaking is drained, the resulting swollen rice groats are washed with running water and crushed with added water to obtain a dispersed rice mass, the latter is kept for 2-4 days at room temperature temperature until a precipitate is formed from the swollen rice mass and the supernatant, which is then removed, and the swollen rice mass is mixed until a homogeneous mass is formed into boiling water and boiled for 10-15 minutes, the resulting vermicelli is separated from excess water and cooled to a temperature of 2-6 ° C.

It is advisable to use polished or polished rice groats of the highest or first grade.

The formation of the swollen rice mass is preferably carried out under pressure through a sieve.

Chilled noodles are packaged in 5 kg.

In the described manner, the final product is obtained - vermicelli, which is the second independent object of the invention.

The technical result achieved by the invention is to obtain a high-quality pasta - vermicelli from non-traditional raw materials (rice groats) by cumulative use in a certain sequence of techniques of the claimed method. It is impossible to mold pasta from rice cereal according to traditional technology due to the lack of viscous flow properties of native starch under the temperature and humidity conditions of kneading and molding, characteristic of the cold extrusion regime used in pasta production. At the same time, the developed technology allows us to abandon the preliminary brewing of rice flour, leading to its partial gelatinization, which is used in technological schemes of foreign companies (for example, Bryanti, Italy). Moreover, the method according to the invention, being simple and economical, allows to obtain a high-quality product from gluten-free raw materials, which will expand the range of national dishes of Asian countries, as well as food for children with acute liver failure and other diseases that require a protein-free or gluten-free diet .

The method is carried out in accordance with the following examples.

Example 1

The method of production of vermicelli provides for the use of polished rice groats of the highest grade as a raw material. Rice groats after cleaning from metal impurities and other pollutants are washed in running water three times. Then it is poured into the castle vat, poured with cold water at a temperature of 14 ° C and left to soak for 6 hours. Moreover, in the process of soaking, change the water in the tub every hour. The water remaining after soaking is drained. The resulting swollen rice groats are washed with running water and crushed in a mill with the addition of water until a dispersed rice mass is obtained. The mass is kept for 3 days at room temperature for swelling. As a result of this, a precipitate is formed from the swollen rice mass, as well as a supernatant. The supernatant is then removed and the swollen rice mass is transferred to a dough mixer and mixed until a homogeneous mass is obtained. To obtain ready-to-eat vermicelli, the swollen rice mass is molded under pressure. To do this, pass it through a template-sieve into boiling water and cook at low boil for 10 minutes. The prepared vermicelli is folded onto a fine metal mesh to separate excess water, loaded into a production container and cooled to a temperature of 2 ° C. Ready chilled vermicelli is packaged in 5 kg bags. Thus, they get the final product - vermicelli.

Example 2

The method of production of vermicelli provides for the use of polished rice groats of the first grade as a raw material. Rice groats after cleaning from metal impurities and other pollutants are washed in running water four times. Then it is poured into the castle vat, poured with cold water at a temperature of 12 ° C and left to soak for 5 hours. Moreover, in the process of soaking, change the water in the tub every hour. The water remaining after soaking is drained. The resulting swollen rice groats are washed with running water and crushed in a mill with the addition of water until a dispersed rice mass is obtained. The mass is kept for 2 days at room temperature for swelling. As a result of this, a precipitate is formed from the swollen rice mass, as well as a supernatant. The supernatant is then removed and the swollen rice mass is transferred to a dough mixer and mixed until a homogeneous mass is obtained.

To obtain ready-to-eat vermicelli, the swollen rice mass is molded under pressure. To do this, pass it through a template-sieve into boiling water and cook at low boil for 15 minutes. The cooked vermicelli is thrown onto a fine metal mesh to separate excess water, loaded into a production container and cooled to a temperature of 6 ° C. Thus, they get the final product - vermicelli.

Example 3

The method of production of vermicelli provides for the use of polished rice groats of the first grade as a raw material. Rice groats after cleaning from metal impurities and other pollutants are washed in running water six times. Then it is poured into the vat, filled with cold water with a temperature of 11 ° C and left to soak for 7 hours. Moreover, in the process of soaking, change the water in the tub every hour. The water remaining after soaking is drained. The resulting swollen rice groats are washed with running water and crushed in a mill with the addition of water until a dispersed rice mass is obtained. The mass is kept for 4 days at room temperature for swelling. As a result of this, a precipitate is formed from the swollen rice mass, as well as a supernatant. The supernatant is then removed and the swollen rice mass is transferred to a dough mixer and mixed until a homogeneous mass is obtained. To obtain ready-to-eat vermicelli, the swollen rice mass is molded under pressure. To do this, pass it through a template sieve into boiling water and cook at low boil for 12 minutes. The prepared vermicelli is folded onto a fine metal mesh to separate excess water, loaded into a production container and cooled to a temperature of 4 ° C. Thus, they get the final product - vermicelli.

The above examples in no way limit the scope of the invention, but merely illustrate it.

The optimal selection of technological modes and methods of the method, carried out in a certain sequence, provides a high-quality final product - rice vermicelli.

Claims (5)

1. Method for the production of vermicelli, characterized in that rice cereal is used as a feedstock, which is washed in running water at least three times, after which it is soaked in water with a temperature of no higher than 14 ° C for 5-7 hours, while during the soaking process, water is changed every hour, the water remaining after soaking is drained, the resulting swollen rice groats are washed with running water and crushed with water to form a dispersed rice mass, the latter is kept for 2-4 days at room temperature the formation of a precipitate from the swollen rice mass and supernatant, which is then removed, and the swollen rice mass is mixed until a homogeneous mass is formed into boiling water and cooked for 10-15 minutes, the resulting vermicelli is separated from excess water and cooled to a temperature 2-6 ° C. 2. The method according to claim 1, characterized in that polished or polished rice groats of the highest or first grade are used as rice groats. 3. The method according to claim 1, characterized in that the molding of the swollen rice mass is carried out under pressure through a template sieve. 4. The method according to claim 1, characterized in that the chilled vermicelli is packaged in 5 kg 5. Vermicelli, characterized in that it is obtained by the method according to any one of claims 1 to 4.