RU2262270C1 - Method for manufacture of macaroni products - Google Patents

Abstract

FIELD: food-processing industry, in particular, obtaining of macaroni products.

SUBSTANCE: method involves producing macaroni products from dispersed wheat grain (soft white spring wheat) by wetting the latter in water at temperature of 40°C at grain-to-water ratio of 1:1, with the use of enzyme preparations of cellulolytic action, i.e., Celloviridin or Pentopan 500BG, utilized in an amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in an amount of 0.2 g per 100 g of grain in order to provide pH medium optimal for action of enzyme preparations, said medium providing pH value of 4-5, for time sufficient for achievement of moisture content of 32-33% by grains.

EFFECT: wider range of raw material stock for producing of macaroni products and improved quality and microbiological purity of macaroni products.

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Description

The invention relates to the food industry, in particular to pasta production, and can be used in the production of pasta of high nutritional value.

A known method for the production of pasta, in which whole grains of wheat, previously soaked in water before nibbling their seeds, after dispersing excess water, are dispersed and mixed with a thickener in an amount of less than 20 wt.%, Various types of flour and / or various types of polysaccharides are used as a thickener ( RF patent No. 2139870).

The disadvantage of this method is that in the process of prolonged soaking, partial germination of the grain and a significant change in its protein-proteinase and carbohydrate complexes occur, as a result of which, in particular, the amount of laundered gluten is reduced, and its physical properties weaken, which subsequently has a negative effect on pasta quality. In addition, prolonged soaking leads to the fact that most of the dry solids of the grain goes into water, as a result of which its nutritional value and, as a consequence, the nutritional value of the products decrease, and the microbiological purity of wheat grain is significantly reduced.

The problem to which the invention is directed is to expand the raw material base for pasta production, expand the range of pasta, increase its nutritional value, produce pasta of high quality and microbiological purity that meets the requirements of existing SanPiN.

This is achieved by the fact that in a method for the production of pasta, which involves soaking whole grains of wheat, dispersing it, preparing dough, molding pasta from pastry, drying them, in contrast to the prototype, wheat of type III (spring white grain) is used, soaking the grain is carried out in water at a temperature of 40 ° C with a grain to water ratio of 1: 1 using cellulolytic enzyme preparations - celloviridin G3x or Pentopan 500BG in an amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbino hydrochloric acid in an amount of 0.2 g per 100 g of grain to create a pH of 4-5 for the time required to achieve wheat grain moisture 32-33%.

The production of pasta from whole wheat grains, unlike pasta from varietal flour, allows them to retain the peripheral parts of the grain, rich in dietary fiber, protein, vitamins and minerals.

The use of water at a temperature of 40 ° C when soaking a grain of water intensifies the absorption of moisture by the grain and the grain reaches a moisture content of 32-33% after 5 hours of soaking, while at a water temperature of 20 and 30 ° C this happens much more slowly: after more than 8 and 6 hours, respectively.

The use of cellulolytic enzyme preparations, celluloviridin G3x and Pentopan 500 BG, when soaking the grain, intensifies the process of achieving 32-33% moisture content in the grain, which indicates the initial stage of the enzymatic hydrolysis of cellulose and hemicellulose, which are part of the cell walls of the membranes, and increase moisture access to other components of wheat grain, providing its faster swelling.

Ascorbic acid was used to create the optimal pH for the action of the selected enzyme preparations, namely, a pH of 4-5. On the one hand, this pH level helps to slow down the process of increasing microbiological contamination of wheat grains, which positively affects the microbiological purity of finished pasta from dispersed grain, since a decrease in pH significantly reduces the activity of microflora enzyme systems (table 2). On the other hand, ascorbic acid itself in the pasta industry, as a rule, is used as an improver to strengthen the structure of gluten and the whole pasta dough, which in this case, together with a reduction in the soaking duration, increases the rheological properties of the pasta dough (table 3).

With an increase in the dosage of the enzyme preparation in the presence of ascorbic acid, the moisture content of the grain mass equal to 32-33% is reached in a shorter time. So, when using the enzyme preparation celloviridin G3x in an amount of 0.08; 0.24; 0.4; 0.56 g per 100 g of grain, the soaking duration was a little more than 4 hours; 3.5; 3.0 and 2.6 hours, respectively. When using the enzyme preparation Pentopan 500 BG in an amount of 0.002; 0.004; 0.006; 0.008 g per 100 g of grain - 4.0; 3.0; 2.6; 2.3 hours, respectively.

A significant reduction in the duration of the process of soaking grain when using enzymatic preparations of cellulolytic action positively affects the quality of finished cereal pasta. The main indicator of the cooking properties of the finished product - the loss of dry matter in cooking water - does not exceed the established norm (according to GOST R 51865-2002 no more than 9% for products from baking flour). Moreover, this indicator is the lower, the higher the dosage of the enzyme preparation (table 1).

The proposed method is as follows.

Example 1. The washed wheat grain is soaked in water at a temperature of 40 ° C using the enzyme preparation Celloviridin G3x in an amount of 0.08 g per 100 g of grain and ascorbic acid in an amount of 0.2 g per 100 g of grain until the grain reaches a moisture content of 32-33% . The duration of the soaking of the grain is 4.2 hours. Grain with a moisture content of 32-33% is subjected to double dispersion, the resulting grain mass is additionally kneaded in a dough mixing pasta press trough, and subjected to pressing. Pressed raw pasta is subjected to cutting, drying and cooling.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 2. Soaking wheat grains is carried out as in example 1, but the enzyme preparation celloviridin G3x is added in an amount of 0.24 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 3.5 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 3. Soaking wheat grains is carried out as in example 1, but the enzyme preparation celloviridin G3x is added in an amount of 0.4 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 3.0 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 4. Soaking wheat grains is carried out as in example 1, but the enzyme preparation celloviridin G3x is added in an amount of 0.56 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 2.6 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 5. Soaking wheat grain is carried out as in example 1, but using the enzyme preparation Pentopan 500 BG in an amount of 0.002 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 4.0 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 6. Soaking wheat grains is carried out as in example 1, but using the enzyme preparation Pentopan 500 BG in an amount of 0.004 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 3.0 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 7. Soaking wheat grain is carried out as in example 1, but using the enzyme preparation Pentopan 500 BG in an amount of 0.006 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 2.6 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

Example 8. Soaking wheat grain is carried out as in example 1, but using the enzyme preparation Pentopan 500 BG in an amount of 0.008 g per 100 g of grain. The duration of the soaking of wheat grain to a moisture content of 32-33% is 2.3 hours.

Indicators of organoleptic and cooking properties of finished pasta are shown in table 1.

This method allows you to expand the raw material base for the production of pasta, the range of pasta, get pasta of high nutritional value, high quality and microbiological purity.

Table 1
Indicators of organoleptic and cooking properties of finished pasta Name of indicator Control (soaking grain in water at t = 40 ° C) When soaking grain in water using ascorbic acid and the enzyme preparation celloviridin G3x in the amount of, g When soaking grain in water using ascorbic acid and the enzyme preparation Pentopan 500BG in the amount, g 0.08 0.24 0.4 0.56 0.002 0.004 0.006 0.008 Cooking time, min 5 3 3 3 3 3 3 3 3 The coefficient of increase in mass, Km, times 1.73 1.47 1.47 1.45 1.38 1.36 1.46 1,56 1,69 Loss of solids in cooking water, Psv,% 8.5 8.4 8.1 7.8 7.6 8.9 8.6 7.7 6.2 Stickiness stick together stick together is absent is absent is absent stick together stick together is absent is absent

table 2
Microbiological indicators of cereal pasta Sample Name The number of microorganisms, groups MAFAM, CFU / g, not more than Bacillus mesentericus, units Yeast and mold mushrooms, CFU / g, not more than (total) Pasta (soaking grain with the enzyme preparation celloviridin G3x) 57 8 45 Pasta (soaking grain with Pentopan 500BG enzyme preparation) 63 nine fifty SanPiN indicators 5 * 10 ⁴ 10 100 Note: since in SanPiN 2.3.2.1078-02 in the requirements for microbiological indicators of pasta there is no data on potato sticks, the requirements for wheat grain were used for comparison.

Table 3
Rheological indicators of pasta dough Sample Name Name of indicator Ultimate shear stress τ ₀ , MPa Consistency coefficient K, MPa * s ⁿ Flow index n Viscosity η, MPa * s (at γ = 7.4-7.55 s ^-1 ) The control -0.007 0.02 0.42 0.01 Pasta (grain soaking using the enzyme preparation celloviridin G3x) -0.004 0.05 0.69 0,022 Pasta (soaking grain using the Pentopan 500BG enzyme preparation) -0.004 0.06 0.3 0.015

Claims (1)

A method for the production of pasta, which involves soaking whole grains of wheat, dispersing it, preparing dough, forming pasta from dough, drying them, characterized in that they use type III wheat grain (spring white grain), the grain is soaked in water at a temperature of 40 ° C when the ratio of grain and water is 1: 1 using enzyme preparations of cellulolytic action - celloviridine G3x or Pentopan 500 BG in the amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in the amount of 0.2 100 g of corn to generate pH equal to 4.5, for a time necessary to achieve grain wheat humidity 32-33%.