RU2302125C2 - Method of producing macaroni - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises adding admixture made of dry grit whose particle sizes at least no less than 0.28 μm to the dry flour during mixing.

EFFECT: simplified method and reduced cost of producing.

1 cl, 1 dwg, 3 ex

Description

The invention relates to the food industry, and in particular to technology for the production of pasta, in particular dietary and therapeutic purposes.

Current trends in improving nutrition have led to the emergence of functional foods on the world market. These include foods with a predicted composition of therapeutic and prophylactic purposes for various age and professional groups of the population, specialized nutrition for athletes and diet products for patients with food allergies, diabetes, obesity, as well as a significant portion of food additives - carriers of micronutrients, dietary fiber, mineral elements, vitamins.

A known method for the production of pasta, including mixing 98-94% wheat flour and 2-6% dry granular mashed potatoes, moistening the mixture, kneading dough with a moisture content of 31-32% and pressing it out in the form of noodles through forming channels in the extruder matrix at a temperature of 30- 40 ° C and a pressure of 4.5-4.8 MPa for 9-10 minutes, cutting and drying of raw products (A.S. 1454360 USSR, MKI A23L 1/16; 1989) [1].

The disadvantage of this method is the low quality of pasta made from wheat flour due to the low vitreous in the transverse kink, unsatisfactory state after cooking: the shape of the cooked products is 80% safe, large losses of dry matter in cooking water (10%), adhesion of the products when cooking to readiness, whitish color with traces of impermeability.

A known method for the production of snack foods, including grinding wheat or rye bread, moistening breadcrumbs, kneading dough to a moisture content of 29-30%, extruding it in the form of vermicelli through forming channels in an extruder matrix at a temperature of 80-90 ° C and a pressure of 9-10 MPa for 10-12 minutes, cutting and drying the semi-finished product for 1-2 days and expanding it by immersion in vegetable oil heated to 180-190 ° C for 5-7 minutes (A.S. 1576119 USSR, MKI A21D 8 / 02; 1990) [2].

The disadvantage of this method is the low quality of snack foods made from wheat or rye flour due to the low vitreous in the transverse fracture, unsatisfactory condition after frying: the shape of the fried products is preserved at 84%, large losses of solids in vegetable oil (10%), adhesion of products at fry until cooked.

Known extruder for dough pieces, including a receiving hopper, a press chamber, a supercharger placed in it and a profiling tool installed at its outlet, an additional heating element is located around its perimeter (Patent RU 2070800 C1, 6 A21C 3/04, 11/16; 1996 g .) [3].

The disadvantages of the known extruder are the low productivity and quality of the extruded dough pieces due to the low glassiness in the transverse kink, unsatisfactory condition after cooking: the shape of the welded workpieces is 85%, large losses of dry matter in the cooking water (10%), adhesion of the products during cooking to readiness, whitish color with traces of impermeability. The heated element is located around the perimeter of the profiling tool.

Closest to the technical nature of the present invention is a method for the production of rice pasta, which involves moistening the flour, kneading the dough to a moisture content of 29-30%, pressing it out in the form of spaghetti through the forming channels in the extruder matrix while heating at a temperature of 90-110 ° C and pressure of 10-12 MPa for 8-9 minutes, cutting and drying of raw products (A.S. 1729399 USSR, MKI A23L 1/16; 1992) [4].

The disadvantage of the existing method is the low quality of pasta made from rice flour due to the low glassiness in the transverse kink, unsatisfactory state after cooking: the shape of the products remains 85%, there is a significant loss of dry matter in cooking water (10%), sticking of products during cooking to readiness, whitish color with traces of impermeability.

The present invention is aimed at improving the quality of pasta, improving the structural-mechanical and physico-chemical properties of the dough, reducing the unevenness of pressing the products along the front of the matrix and reducing the amount of waste, simplifying the manufacturing process and reducing the cost of production of pasta.

This is achieved by the fact that in the method of production of pasta to the mass of dry flour from unconventional starch-containing raw materials (corn, rice, tapioca, buckwheat, soy, potato, stale bread) or dry grains of vitreous wheat of the 4th or 5th grade or dry wheat baking flour additionally at the kneading stage, an additive is added in the form of dry semolina spelled single or two grain with particles of at least 0.28 mm in size, at least 60% vitreous, at least 25% gluten, and heat treatment of the dough with a moisture content of 27-28% os fected perimeter press extruder chamber via additional heating element at a temperature of 55-60 ° C and a pressure of 8-9 MPa for 9-10 min in the press chamber of the extruder at the following ratio, wt.%:

Unconventional starch-containing dry flour raw materials (corn, rice, tapioca, buckwheat, soybeans, potatoes, stale bread) or dry 4th softglass wheat or 5th grade or dry wheat bakery flour with a gluten content of less than 25% 20-84 Dry semolina from spelled single or double grain with a yield of at least 70% 15-78 Salt pre-dissolved in water 1-2

Moreover, table salt, dissolved in water, is additionally introduced to dry flour from non-traditional starch-containing raw materials or dry grains of soft glassy wheat of the 4th or 5th grade or dry wheat baking flour at the kneading stage.

The introduction of less than 15% and more than 78% of the dry spelled cereal additive to a mass of less than 20% or more than 84% dry flour from non-traditional starch-containing raw materials or dry grains of soft glassy wheat of the 4th or 5th grade or dry wheat baking flour, kneading and the formation of dough with moisture less than 27% and more than 28% lead to a deterioration in the structural-mechanical and physico-chemical properties of pasta dough, a decrease in the quality of pasta after cooking, a disruption in the manufacturing process and an increase in production costs.

The duration of the heat treatment of pasta dough in the extruder press chamber is less than 8 and more than 10 minutes at a pressing pressure of less than 8 and more than 9 MPa also leads to a weakening of the structure of pasta dough and a decrease in the quality of pasta after cooking.

The drawing shows an extruder, which implements a method for the production of pasta.

The extruder consists of a drive 1, a metering device 2, a mixer 3, a pressing head 4 with a die 10, a blowing device 5, a cutting mechanism 6 and a press chamber 8 with an electric heater 9 installed on a common bed 7. An electric heater 9 is located around the perimeter of the press chamber extruder.

Currently, from the patent and scientific literature there is no known method for the production of pasta in the claimed combination of features.

Example 1. Method for the production of pasta for dietary and therapeutic purposes

In the mixer 3 three single-screw extruder brand "BID" (Ukraine, 49124, Dnepropetrovsk, ul. Lipovaya, 10, OJSC PKP "BID"), driven by drive 1, pour 20 kg of sifted dry rice flour and 78 kg dry grains of the Volga spelled with particles of 0.28 mm in size (Republic of Tatarstan, 422110, Kukmor village, Lenin St., 52, OJSC "Kukmorsky elevator"). Through the dosing device 2 of the extruder, 2 kg of salt previously dissolved in water is introduced to obtain a dough of 27.5% moisture. Kneading the test is carried out for 8 minutes To prevent mechanical degradation at the kneading stage, the dough is heated to 60 ° C using an electric heater 9. The viscous-plastic dough is pressed out through the forming channels of the matrix in the die 4 of the extruder at a pressure of 9 MPa in the form of a vermicelli with a diameter of 1.5 mm. Raw pasta is dried on metal trays in an oven to a moisture content of 12% at a temperature of 130 ° C and a relative humidity of 85% for 4 hours. After cooling and stabilization for 1.3 hours, dietary pasta acquires a moisture content of 11%, acidity 4%, golden cream color without traces of impassability, smooth surface, clean glassy fracture, shape corresponding to vermicelli, specific nutty flavor and almond odor characteristic of spelled. At the same time, the state of pasta improves after cooking: lumps do not form, the products do not stick together, the loss of dry substances in cooking water decreases (no more than 6%), the shape of the cooked products remains 100% safe.

Example 2. Method for the production of pasta for dietary and therapeutic purposes

49 kg of sifted dry flour of the highest grade of 4th grade soft wheat Saratovskaya 29 and 49 kg of dry grits of the Volzhskaya spelled with particles of 0.40 mm are poured into the mixer 3 of a BID single-screw extruder, driven by drive 1. Through the metering device 2 of the extruder, 2 kg of salt previously dissolved in water is introduced to obtain a dough of 28% moisture. Kneading the test is carried out for 10 minutes To prevent mechanical degradation, the dough is heated to 57 ° C using an electric heater 9. The viscoplastic dough is pressed out through the forming channels of the matrix in the die 4 of the extruder at a pressure of 8 MPa in the form of a three-leaf spiral with a diameter of 7 mm. Raw pasta is dried on metal trays in an oven to a humidity of 13% at a temperature of 130 ° C and a relative humidity of 85% for 5 hours. After cooling and stabilization for 1.5 hours, dietary pasta acquires a moisture content of 11%, acidity 4%, golden cream color without traces of impassability, smooth surface, clean glassy fracture, shape corresponding to a three-petalled spiral, specific nutty flavor and almond odor characteristic of spelled. At the same time, the state of pasta improves after cooking: lumps do not form, the products do not stick together, the loss of dry substances in cooking water decreases (no more than 6%), the shape of the cooked products remains 100% safe.

Example 3. Method for the production of pasta for dietary and therapeutic purposes of instant cooking

84 kg of dry wheat baking flour and 15 kg of dry Volzhskaya spelled grains with particles of 0.45 mm in size are poured into the mixer 3 of a BID single-screw extruder, driven by drive 1, and 1 kg of salt previously dissolved in water is added to obtain the dough 27% humidity. Kneading the test is carried out for 9 minutes To prevent mechanical degradation, the dough is heated to 55 ° C using an electric heater 9. The viscoplastic dough is pressed out through the forming channels of the matrix in the die 4 of the extruder at a pressure of 9 MPa for 8 min in the form of flat noodles 18 mm wide and 1.5 mm thick. The length of the products is 40 mm. Raw pasta is heat treated. To do this, flavourless sunflower oil is poured into an additional container (deep fryer) and heated to a temperature of 170 ° C. Pasta is placed on a metal mesh with a layer of 10-15 mm and immersed in oil for 90 s. In this case, partial boiling of the products in their own moisture occurs with their simultaneous dehydration to a moisture content of 8%. Then dry instant pasta is cooled to ambient temperature (20 ° C) and packaged in bags. Pasta acquires a moisture content of 11%, an acidity of 4%, a golden cream color without traces of impassability, a smooth surface, a clean glassy fracture, a shape corresponding to noodles, a specific nutty flavor and almond smell characteristic of spelled. At the same time, the state of pasta improves after cooking: lumps do not form, the products do not stick together, the loss of dry substances in cooking water decreases (no more than 6%), the shape of the cooked products remains 100% safe.

Determination of the "strength" of premium wheat flour by structural, mechanical and physico-chemical properties of the dough, performed on a Chopin alveograph, showed a low ratio of elasticity of pasta dough to its extensibility (P / L = 92.3 mm / 54.0 mm = 1 , 7), a high value of the specific work of the deformation of the test (W = 219 units of the alveograph).

The inventive method allows to obtain pasta for dietary and therapeutic purposes from non-traditional starchy raw materials or soft glassy wheat flour or wheat bread flour with a gluten content of less than 25%.

Spelled (single and double-grain) is called filmy wheat Triticum dicoccum Schübl. Currently, this ancient cereal is actively cultivated in small areas in Central Europe (Germany, Switzerland, Austria, France), as well as in Dagestan, Belgorod, Yaroslavl regions, areas of the Middle Volga region (Republic of Tatarstan, Chuvashia), Urals (Udmurtia, Republic Bashkortostan), Siberia (Altai Territory).

The spelled has a spike rod, which, when threshing, falls apart into parts according to the number of spikelets. Grains covered with flowering and seed films, after peeling the films remain in a thin, soft fruit shell. The spelled grain is elongated, pointed at the ends, translucent, solid, with a horny glassy fracture; rich in protein, the content of which reaches 14%, and gluten (30%), which is more than that of soft and hard wheat varieties; the water absorption capacity of semolina grains is more than 80%, which is higher than that of flour from soft wheat varieties (60%). The spelled grain purified from the films naturally contains a lot of β-carotene (up to 0.03 mg / 100 g), therefore, the dough is yellow in color, and the pasta with the addition of dry spelled from the spelled is golden yellow in color without any additional egg fortifiers and food dyes [5].

It was established [6] that when starch-containing additives with a gluten content of more than 25% are added to the dough from pasta, an increased temperature of the water used to knead the dough is required. The higher the content of gluten in the grains, the higher should be the temperature and the amount of water going to knead the dough.

Due to the high vitreous nature of the spelled grain, grinding it into dry fine grains requires lengthening of grinding schemes and an increase in energy consumption. Therefore, for the manufacture of pasta, small dry grains with particles of at least 0.28 mm in size and a yield of at least 70% are used. The production of dry semolina from spelled grain with a yield of less than 70% impairs the structural-mechanical and physico-chemical properties of the dough and the quality of pasta for dietary and therapeutic purposes.

The actual amount of water (V,%) going to knead the dough from the semolina spelled is:

where K is the gluten content in the semolina spelled,%;

T is the temperature of the water going to knead the dough with the addition of dry semolina from the spelled, ° С.

As a result of heat treatment of the dough in the screw chamber of the extruder at a temperature of 55-60 ° C, the elongation of the dough (L, mm) decreases, the ratio of the elasticity of the dough to its extensibility (P / L) increases, the specific work of the deformation of the dough (W, alveograph unit) decreases, uneven pressing of pasta along the front of the matrix and the amount of waste.

Heating the test above 60 ° C leads to partial denaturation (thermal destruction) of proteins and weakening of the structure of pasta. In this case, both the temperature and the duration of the heat treatment of the dough during the extrusion process are essential. For example, when the test temperature rises above 60 ° C, the amount of raw gluten washed off decreases, i.e. that part of the proteins that is responsible for the formation of the structural lattice of pasta.

To obtain pasta with a golden cream color, the degree of thermal destruction of the dough should not exceed the degree of its mechanical destruction (grinding), which takes place in the extruder's press chamber, therefore, the heat treatment of the dough during extrusion is limited to a temperature of 55-60 ° C.

As a result of the introduction of 15-78% of the additive in the form of dry semolina spelled single or double grain with particles of at least 0.28 mm in size, vitreous content of more than 60%, gluten content of at least 25%, water absorption capacity of at least 50% to 20-84% the mass of dry flour from non-traditional starch-containing raw materials (corn, rice, tapioca, buckwheat, soy, potato, stale bread) or dry cereal from soft glassy wheat of the 4th or 5th grade or dry wheat baking flour with a gluten content of less than 25% improves structural-mechanical and physical the physical properties of pasta dough due to a decrease in its elongation (L = 21.0 mm), an increase in the ratio of the elasticity of the dough to its elongation (P / L = 74.8 mm / 21.0 mm = 3.6), and a decrease in the specific work of the deformation of the dough (W = 67 units of the alveograph).

At the same time, the condition of pasta improves after cooking: no lumps are formed, the loss of dry substances in cooking water is reduced (no more than 6%), the shape of the cooked products remains 100%, the products acquire a smooth surface, a smooth golden cream color, a clear glassy fracture, which brings them closer to durum wheat pasta. At the same time, dietary pasta with the addition of dry semolina from spelled does not contain dry gluten (gluten), wheat germ, egg, dairy, tomato, soy products as additional raw materials and food colors; the quality meets the requirements of GOST R 51865-2002 "Pasta. General specifications" [7].

Using the proposed method for the production of pasta provides compared with existing methods the following advantages.

1. Improving the quality of pasta due to the introduction of additives in the form of dry semolina sprinkles of one or two grains instead of dry wheat gluten (gluten), wheat germ, egg, dairy, tomato, soy products and food colors in accordance with the formula.

2. Simplification of the technological process of manufacturing pasta by eliminating the operation of preliminary wetting of starch-containing raw materials.

3. Reducing the cost of production of pasta by 25% due to the use of cheap dry flour from non-traditional starch-containing raw materials or dry grains of soft glassy wheat of the 4th or 5th grade or dry wheat baking flour with a gluten content of less than 25%.

The resulting pasta has anti-allergic and dietary properties. This is explained by the special fractional composition of the spelled protein of spelled with a high content of low molecular weight fraction - gliadin (28.4-32.0%) compared with the content of high molecular weight fraction - glutenin (27.2-28.4%).

There is no gelatinization process, the binder that combines starch grains of wheat flour into a single test mass is high-protein dry flour or semolina from single- or double-grain.

Information sources

1. A.S. 1454360 USSR, MKI A23L 1/16.

2. A.S. 1576119 USSR, MKI A21D 8/02.

3. Pat. RU 2070800 C1, 6 A21C 3/04, 11/16.

4. A.S. 1729399 USSR, MKI A23L 1/16 - prototype.

5. Yukov V.V. About the Volga spelled and products of its processing // "University News. Food Technology", No. 1, 2005, p.15-17.

6. Tukachev V.E. The manufacturing technology of pasta on the lines of low power "Makiz". - Miass: ZAO NPF Teko, 1999, 32 p.

7. GOST R 51865-2002 "Pasta. General specifications."

Claims (2)

1. Method for the production of pasta, including kneading dough, extruding moistened components through forming channels in the extruder matrix, cutting and drying raw products, storage, characterized in that, to dry flour from non-traditional starch-containing raw materials (corn, rice, tapioca, buckwheat, soybeans, potatoes, stale bread) or dry grains of soft glassy wheat of the 4th or 5th grade or dry wheat baking flour, additionally, at the kneading stage, an additive is added in the form of a dry semolina of spelled single or double grain with particles with a size of at least 0.28 mm, while the heat treatment of the dough with a moisture content of 27-28% is carried out along the perimeter of the extruder press chamber with an additionally located heating element at a temperature of 55-60 ° C and a pressure of 8-9 MPa for 9-10 minutes the extruder press chamber in the following ratio of components, wt.%: Dry flour from unconventional starch-containing raw materials (corn, rice, tapioca, buckwheat, soy, potato, stale bread) or dry grains soft glassy wheat 4th or 5th grade or dry wheat baking flour with content gluten less than 25% 20-84 Dry semolina from spelled single or two-grain with a yield of at least 70% 15-78 Salt, pre dissolved in water 1-2 2. The method according to claim 1, characterized in that to the dry flour from unconventional starch-containing raw materials, or to dry semolina of soft glassy wheat of the 4th or 5th grade, or to dry wheat baking flour, table salt is added at the kneading stage, previously dissolved in water.