RU2323591C1 - Pasta production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pasta is produced by mixing correcting additive in water till complete dissolution, then enrichment additive is diluted, it is produced by grinding raw Scorzonera root or Scorzonera root dried in sublimation plant. In the first case the quantity of additive is 5-15% to the flour weight, in the second case 3-5%. The correcting additive contains ascorbic acid and iodated salt in the quantity 0.1-0.5% and 0.1-1.0%) to the enrichment additive weight. The flour is measured out in doses for the water with dissolved additives and is mixed till dough formation. Then the pasta products are molded.

EFFECT: pasta with enhanced biological value and enriched with inulin, vitamins and iodine.

3cl, 2 dwg, 3 tbl, 6 ex

Description

The invention relates to the food industry, namely to the field of pasta production, and can be used in mass production of pasta, as well as for the preparation of products intended for preventive nutrition.

A known method for the production of pasta (Ozboy O. Koksel N. Effects of sugar beet fiber on spaghetti quality // Zuckerindustrie, 2000; T.125, No. 4. - S.248-250), involving the introduction of sugar beet fiber as an additive . The addition of dietary fiber of sugar beets increases the content of ballast substances, but adversely affects the color of pasta. At the same time, finished products do not contain enough vitamins and minerals.

The closest known to the proposed method is a method for the preparation of pasta (Glazunov A.A., Schneider T.I., et al. Patent RU 2166863 C1, published May 20, 2001), which involves kneading dough from flour, a liquid phase and enrichment additive, product molding and drying. As an enrichment additive, a mixture is used that includes Jerusalem artichoke powder and iodized salt, taken in the ratio (9.9-98.5) :( 1.5-90.9) parts by weight, while the enrichment additive is added in an amount 0.1-20% by weight of flour. The invention allows to obtain pasta with high biological value and enriched with inulin, vitamins and iodine. However, data on the use of other types of inulin-containing raw materials in the production of pasta are not provided.

The technical result of the proposed method is to give the pasta prophylactic properties, in particular associated with the introduction of a complex of polysaccharides, vitamins and minerals scorzoner, increased elasticity of pasta, and also notes the pleasant taste and aroma of the developed pasta. The inclusion of the proposed pasta in the diet reduces the risk of diseases associated with metabolic disorders and the activity of the gastrointestinal tract, and also has an immunomodulating and adaptogenic effect.

The technical result is achieved by the fact that the method of production of pasta according to the invention provides that the wheat flour is mixed with water, where corrective and enrichment additives are diluted. An enrichment additive is obtained by grinding the raw root of the scorzoner or dried scorzoner root in a freeze-drying plant, while the enrichment additive in the first case is added in the amount of 5-15% by weight of flour, in the second case 3-5% by weight of flour. The corrective additive contains ascorbic acid in an amount of 0.1-0.5% by weight of the enrichment additive and iodized salt in an amount of 0.1-1.0% by weight of the enrichment additive. Then carry out further mixing of the components to form a dough, and then carry out the molding of products.

Grinding of the raw root of the scorzoner must be carried out to a puree state with a particle size of less than 200 microns, and the root of the scorzoner dried in a sublimation unit to particle sizes less than 180 microns.

Water must be added in the amount necessary to obtain a dough with a moisture content of 30-33%, while the water temperature can be 30-45 ° C.

The method is as follows.

In the production of pasta, enrichment and corrective additives are first prepared. To prepare the enrichment additive, the raw root of the scorzoner is ground to a puree state with a particle size of less than 200 μm, or the root of the scorzoner dried in a sublimation unit is ground to a particle size of less than 160 μm. The enrichment additive in the first case is a puree-like homogeneous mass, without large inclusions, light in color, in the second case - a loose beige product, without extraneous taste and odor. The corrective additive contains ascorbic acid in an amount of 0.1-0.5% by weight of the enrichment additive and iodized salt in an amount of 0.1-1.0% by weight of the enrichment additive. Ascorbic acid, which is part of the corrective additive, improves the color of pasta by partially inactivating the polyphenol oxidase contained in the enrichment additive, and iodized salt improves the rheological properties of pasta dough and enriches finished products with minerals. Corrective and enrichment additives are diluted in water intended for kneading dough. When mixing pasta, it is advisable to use water with a temperature of 30-45 ° C, while first the correction additive is stirred until it is completely dissolved within 1-2 minutes, and then the enrichment additive is diluted.

Then, wheat flour and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. Water is taken in the amount necessary to obtain a dough with a moisture content of 30-33%. All components are mixed until pasta is formed for 12-15 minutes, then the products are molded.

Examples of the method.

Example 1

Produce pasta from 100 kg of premium wheat flour.

Enrichment and corrective additives are prepared. To prepare the enrichment additive, the raw root of the scorzoner is ground in an amount of 5 kg to a puree state. The enrichment additive is a puree homogeneous mass, without large inclusions, light in color, with a particle size of 200 microns. A corrective additive, consisting of 0.005 kg of ascorbic acid and 0.005 kg of iodized salt, is dissolved in water intended for kneading pasta with a moisture content of 32%. Then in the resulting solution we dilute 5 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until pasta is formed for 13 minutes, then molding, cutting, drying and stabilization are carried out.

The chemical composition of the root of the scorzoner is presented in tables 1, 2.

Example 2

Carried out analogously to example 1, only for the preparation of an enrichment additive, the raw root of the scorzoner is crushed in an amount of 10 kg to a puree state, with a particle size of 200 microns. The corrective additive, consisting of 0.01 kg of ascorbic acid and 0.01 kg of iodized salt, is dissolved in water (t - 35 ° C), intended for kneading pasta with a moisture content of 33%. Then in the resulting solution we dilute 10 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until pasta is formed for 14 minutes, then the products are molded. Molded products are scalded for 30-50 seconds, then the products are sent to the device for pre-drying for 2-3 minutes until a moisture content of 28% is reached. The sale of products is carried out in raw form.

Example 3

Carried out analogously to example 1, only for the preparation of an enrichment additive, the raw root of the scorzoner is crushed in an amount of 15 kg to a puree state, with a particle size of 200 microns. The corrective additive, consisting of 0.075 kg of ascorbic acid and 0.15 kg of iodized salt, is dissolved in water (t - 40 ° C), intended for kneading pasta dough, with a humidity of 31%. Then, in the resulting solution, we dilute 15 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until pasta is formed for 15 minutes, then the products are molded, cut, dried and stabilized. Or, after molding, the products are scalded for 40 seconds and sent to the device for pre-drying for 3 minutes until a moisture content of 28% is reached.

Example 4

Produce pasta from 100 kg of premium wheat flour.

Enrichment and corrective additives are prepared. To prepare the enrichment additive, the root of the scorzoner is dried, dried in a sublimation unit in the amount of 3 kg to a particle size of 160 μm. The enrichment additive is a loose product of beige color, without extraneous taste and odor. The corrective additive, consisting of 0.003 kg of ascorbic acid and 0.003 kg of iodized salt, is dissolved in water intended for kneading pasta with a moisture content of 33%. Then, in the resulting solution, we dilute 3 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until pasta is formed for 12 minutes, then the products are molded, cut, dried and stabilized.

Example 5

Carried out analogously to example 4, only for the preparation of an enrichment additive, the scorzoner root, dried in a sublimation unit in the amount of 5 kg, is crushed to a particle size of 160 μm. A corrective additive consisting of 0.005 kg of ascorbic acid and 0.005 kg of iodized salt is dissolved in water intended for kneading pasta with a moisture content of 32%. Then in the resulting solution we dilute 5 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until pasta is formed for 13 minutes, then molding, cutting, drying and stabilization are carried out. Or, after molding, the products are scalded for 50 seconds and sent to the device for pre-drying for 3 minutes until a moisture content of 28% is reached.

Example 6

Carried out analogously to example 4, only for the preparation of an enrichment additive, the scorzoner root, dried in a sublimation unit in the amount of 5 kg, is crushed to a particle size of 160 μm. A corrective additive, consisting of 0.025 kg of ascorbic acid and 0.05 kg of iodized salt, is dissolved in water intended for kneading pasta with a moisture content of 31%. Then in the resulting solution we dilute 5 kg of enrichment additive.

Wheat flour (100 kg) and water with corrective and enrichment additives dissolved in it are dosed into a pasta press mixer. All components are mixed until the formation of pasta dough for 14 minutes, then carry out the molding of products, cutting, drying and stabilization. Or, after molding, the products are scalded for 45 seconds and sent to the device for pre-drying for 3 minutes until a moisture content of 28% is reached.

The quality indicators of pasta, presented in tables 3, 4, allow us to conclude that, in comparison with the closest analogue, the modes indicated in the claims are the most effective in terms of the content of inulin, pectin, fiber and minerals. Tables 3, 4 show the use of raw scorzoner root or scorzoner root dried in a freeze-drying plant, with the enrichment additive in the first case being added in the amount of 5-15% by weight of flour, in the second case 3-5% by weight of flour for production preventive pasta.

The introduction of mashed potatoes or freeze-dried powder scorzoners contributed to an increase in the elasticity of pasta by an average of 5-20% compared with the control sample (Fig.1, 2), which positively affected the consumer properties of pasta.

Reducing the dosage of the enrichment additive does not provide the prophylactic properties of pasta, and increasing the dosage above these limits impairs the physicochemical properties of pasta.

Pasta produced by the proposed method with the use of an enrichment additive obtained by grinding the raw root of scorzoner or scorzoner root dried in a sublimation unit, as well as with the addition of a corrective additive including ascorbic acid and iodized salt, using the sequence of operations and precisely indicated in the formula intervals of values, have better characteristics compared to pasta developed by a known method.

Table 1 Enrichment Chemical Composition Name of culture Mass fraction,% moisture protein fat starch inulin pectin fiber ash Raw Scorzoner Root 74,2 1.9 0.3 1,1 14.8 1.7 1.8 1.4 Scorzoner root dried in a sublimation unit 5,6 6.8 1,0 4.0 49.5 5.9 6.5 5.3

table 2 The mineral composition of the enrichment additive Name
of culture Mass fraction, mg / 100 g R Fe TO Sa Na Mg Mn Raw root
scorzoners 84 45 140 153 148 81 3 Root
scorzoners
dried in
sublimation
setting 310 168 510 548 535 295 eleven

Table 3 Physico-chemical quality indicators of pasta with enriching and corrective additives (ascorbic acid 0.3% iodized salt 0.5%) The name of indicators Pasta without additives (control) The introduction of enrichment additives in the amount,% by weight of wheat flour Raw Scorzoner Root Scorzoner root dried in a sublimation unit 5 10 fifteen 3 four 5 Color white white with a cream tint white with a cream tint white with a cream tint white with a beige tint white with a beige tint white with a beige tint Surface condition smooth, without roughness Kink glassy The form appropriate to the type of product Taste characteristic of this product Smell characteristic of this product Condition of products after cooking do not stick together do not stick together do not stick together do not stick together do not stick together do not stick together stick together Humidity% 12.8 13.0 12.7 13.0 11.8 12,4 12,2 Acidity, degrees 1.8 1.8 2.0 2.2 1.8 2.0 2.0 Preservation of the shape of welded products,% 96 97 98 one hundred 97 96 96 Dry matter transferred to cooking water,% 5,4 5.2 4.9 4.6 5,6 6.0 6.2

Table 4 The chemical composition of pasta with enrichment and corrective additives (ascorbic acid 0.3%, iodized salt 0.5%) The name of indicators Pasta without additives (control) The introduction of enrichment additives in the amount,% by weight of wheat flour Raw Scorzoner Root Scorzoner root dried in a sublimation unit 5 10 fifteen 3 four 5 Mass fraction,% Moisture 12.8 13.0 12.7 13.0 11.8 12,4 12,2 Protein 10.80 10.75 10.72 10.68 10.6 10.58 10.53 Fat 1,1 1,1 1.09 1,07 1.09 1.09 1.09 Starch 67.7 66.9 66.11 65.3 65.79 65.16 64.53 Inulin 0 0.83 1.48 2,31 1,63 2.28 2.81 Cellulose 0.1 0.17 0.25 0.34 0.29 0.35 0.42 Pectin 0 0,085 0.17 0.25 0.18 0.24 0.29 Ash 0.55 0.56 0.57 0.58 0.69 0.74 0.79 Mass fraction, mg% Sa 21 23.44 25.8 28.3 36.81 42.08 47.35 R 81 81.31 81.56 81.85 87.87 90.16 92.45 Na 3 5.55 7.9 10.65 18.96 24.28 29.6 Fe 1,6 2,36 3.12 3.88 6.59 8.26 9.93 TO 123 123.92 124.84 125.76 134.6 138.48 142.36 Mg 16 17,2 18,4 19.6 24.37 27.16 29.95 Mn 1,5 1,53 1,56 1,59 1.78 1.88 1.98

Claims (3)

1. Method for the production of pasta, characterized in that the wheat flour is mixed with water, where a corrective additive containing ascorbic acid in the amount of 0.1-0.5% by weight of the enrichment additive, iodized salt in the amount of 0.1-1, 0% by weight of the enrichment additive, and an enrichment additive obtained by grinding the raw root of the scorzoner or scorzoner root dried in a sublimation unit, while the enrichment additive in the first case is added in the amount of 5-15% by weight of flour, in the second case 3- 5% by weight of flour, after which further mixing of the components is carried out until a dough is formed and the products are molded. 2. The method according to claim 1, characterized in that the grinding of the root of the scorzoner dried in a sublimation unit is carried out to a particle size of less than 180 microns. 3. The method according to claim 1, characterized in that the water is added in an amount necessary to obtain a dough with a moisture content of 30-33%, while the water temperature is 30-45 ° C.

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