RU2375915C2 - Pasta production method and pasta - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pasta contains preliminary processed diet wheat cereal bran, wheat flour of high or first grade and water. It is produced by following: paste is produced out of prepared dough by pressing using matrix, cooled, dried and blowed over with air. Mixing of flour and brat is performed in two stages. Preliminary and secondary mixing. Forming of pasta dough is also performed in two stages. On first stage obtained homogenous dry mixture is dosed and supplied into kneading chamber where water warmed up to 38-45°C is also supplied. Mixing is performed during 10-12 minutes. Crumb-like dough mass is obtained. On the second stage secondary mixing is performed during 3-5 minutes. Pasta dough is obtained, supplied into extrusion barrel where dough cooling is performed. Pasta dough is supplied into matrixes for pressing pasta under pressure. On both stages mixing is performed in vacuum with vacuum depth 700-730 MPa. After that pasta drying is performed. Drying is performed in three stages by drying of pasta from outside, by hot air blowing, than by hot air blowing at 45-50°C with simultaneous mixing of pasta and final drying of pasta at 95-100°C.

EFFECT: pasta production method and pasta are described.

2 cl

Description

The invention relates to the food industry, in particular to the production of pasta.

Known fast cooking pasta and a method for their production, in which milk whey is used to strengthen gluten, using heat-treated whey, as well as modified starch obtained by extrusion in the presence of milk whey (SU 1338834 A1, 09/23/1987).

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 moistening 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.

A disadvantage of the known technical solution is the duration and complexity of the preparation of raw materials, as well as the use of perishable raw materials - whey.

Closest to the proposed are pasta and a method for their production, which use flour of the first, first or second grade, or seeded rye flour, as well as wheat bran and water, moreover, wheat bran is taken in a ratio of 45-100 parts by weight. per 100 parts by weight flour. In addition, they contain additional enrichment and / or flavoring additives (RU 2171592 C1, 2001.08.10).

The method consists in kneading the dough from a mixture of flour with bran and water and further processing it into pasta using the usual technology, including pressing the products using a matrix, cooling them, drying them and blowing them under normal parameters. Enriching and flavoring additives based on root crops, and / or herbs, and / or nightshade, and / or legumes, and / or mushrooms, the nutritional and taste properties of which are best combined with the properties of pasta, can be introduced into their composition to improve consumer properties .

The presence of bran in the composition of pasta is undoubtedly a positive point, since bran enrich pasta with fiber, pectin and other polysaccharides, B vitamins, choline, vitamin E and digestible minerals, primarily calcium and magnesium compounds.

However, the known technical solution has its drawbacks, and above all, the use of conventional food bran, which can have negative consequences if they are consumed excessively as a result of the presence of foreign inclusions, microorganisms, spores, etc., since bran is a by-product grinding wheat, consisting of shells of grain. In addition, the addition of bran in the amount of 45-100 wt.h. per 100 parts by weight flour leads to increased absorption of water during cooking, which affects the condition of the product after cooking (products swell, stick together, acquire a specific taste of bran). All this reduces the organoleptic characteristics of the finished product.

It is known that our diet is poor in fiber. We eat mainly refined, easily digestible foods, which leads to an increase in the number of diseases. One way to fix this is to add bran to your food. The main value of bran is a high content of dietary fiber, which is a necessary component in the diet: regulate the intestines, increase the excretion of cholesterol and toxins, have a hypoglycemic effect in diabetes. Bran helps to suppress appetite and reduce weight. Currently, scientists have carried out a sufficient amount of work that allows us to say with maximum certainty that dietary fiber is an integral component of a healthy human diet.

The objective of the present invention is to eliminate the above drawbacks and improve the quality of finished pasta with exclusively dietary properties, therapeutic and prophylactic effect, high taste and nutritional properties and manufactured using modern technology, which allows to obtain a finished product close to classic pasta.

The technical result consists in obtaining high-quality pasta, firstly, through the use of wheat bran bran, their optimal composition in pasta dough, and secondly, by strengthening the structure of the product by removing air bubbles from pasta dough during molding.

The technical result is achieved in that in a method for the production of pasta, including mixing the components, forming pasta, forming pasta by pressing the products using a matrix, cooling, drying and blowing air, according to the invention, the mixing of flour and bran is carried out in two steps to obtain homogeneous composition of the mixture: pre-mixing of the components in the flour pipe when moving and feeding into the cyclone and final in the cyclone by air flow, yes it is carried out the formation of pasta dough in two stages, for this, at the first stage, the obtained homogeneous dry mixture is dosed and fed into the mixing chamber, where at the same time water is heated to a temperature of 38-45 ° C in an amount of 30-32%, mixing is carried out for 10 -12 minutes and get a crumbly dough mass, and in the second stage carry out additional mixing of this crumbly dough mass for 3-5 minutes to obtain pasta dough and feed it into a screw chamber with a water temperature of 28-30 ° C in the cylinder a container where the dough is cooled to a temperature of 55-60 ° C, after which the cooled pasta dough is sent to the matrices for pressing the pasta under a pressure of 125-145 bar, and at both stages the mixing is carried out under vacuum with a vacuum depth of 700-730 MPa, then drying the pasta in three stages, while in the first stage the pasta is dried for at least 3 minutes outside by blowing hot air at a temperature of 45-55 ° C, in the second stage it is dried with a stream of hot air at a temperature of 45- 50 ° C while stirring the pasta for 40-45 minutes, and at the third stage, the pasta is finally dried at a temperature of 95-100 ° C and a relative humidity of not more than 70% for 280-300 minutes with their further stabilization and cooling to ambient temperature.

The technical result is also achieved by the fact that the pasta obtained by the above method is made from premium or first grade flour, dietary bran with a moisture content of 7% and water.

Diet wheat bran with a moisture content of 7% is obtained from wheat bran with a moisture content of 14%, passing them through the Barkhan microwave installation, where they are dried and disinfected from pathogenic microbes and microorganisms in the temperature range from 40 to 250 ° C. This temperature regime is maintained by combining the energy of microwave radiation and the energy of tubular fuel elements (tens) that produce infrared radiation. The use of this technology allows you to get bran diet moisture 7%.

It is known that the rate of introduction of protein fortifiers and vegetable additives most common in pasta production usually does not exceed 5 wt.% By weight of flour.

Experimentally revealed the optimal ratio of wheat diet bran in the mixture for pasta, which is 5-30 wt.% By weight of flour. It is this ratio that makes it possible to increase the therapeutic and prophylactic effect of the finished product on the human body, depending on the degree of the disease, and to obtain a product according to its taste properties, as close as possible to classic pasta.

The addition of dietary wheat bran less than 5 wt.% Does not increase the amount of fiber, vitamins and trace elements and, therefore, does not have a therapeutic effect on the human body.

The addition of dietary wheat bran above 30 wt.% Is not advisable, since the process is deteriorating, organoleptic indicators (very dark color, a sharp smack of bran) and physical and chemical parameters decrease (the percentage of preservation of the shape of the cooked products decreases and the percentage of dry matter transferred into cooking water).

Using the proposed technology of two-stage mixing of the components of the mixture provides a homogeneous (homogeneous) mixture, which significantly affects the quality of the final product.

The preparation of pasta dough in two stages with preliminary and additional stirring under vacuum with subsequent molding contributes to the production of raw pasta with increased strength up to 40% with respect to pasta prepared using conventional technology.

Three-stage drying in automatic mode with preset parameters for temperature and humidity ensures the production of high-quality pasta with a hardened structure by 20%.

The optimal selection of technological parameters and methods of the method, carried out in a certain sequence, solves the problem posed in the invention, aimed primarily at improving the quality of the finished product with therapeutic and prophylactic properties.

It should be noted that both proposed objects are connected by a single inventive concept and are aimed at achieving the same task.

Macaroni was prepared as follows.

Example No. 1.

They took pre-sifted and passed through magnets wheat flour of the highest grade or second grade with a moisture content of 14.5% in an amount of 20 kg, which amounted to 65 wt.% Of the total content of ingredients and 1 kg of previously obtained wheat diet bran with a moisture content of 7%, which amounted to 5 wt. .%.

Mixing flour and bran was carried out in two steps to obtain a homogeneous mixture. For this purpose, preliminary mixing of the components of the mixture in the flour pipe was carried out when moving and feeding into the cyclone, and the final one in the cyclone by air flow. Next, the pasta dough was formed in two stages, at the first stage the obtained homogeneous dry mixture was dosed and in an amount of 21 kg was fed into the mixing chamber, where at the same time water was heated to a temperature of 38-45 ° C in an amount of 6.3 kg, which amounted to 30 wt.%, mixing was carried out for 10-12 minutes and a crumbly dough mass was obtained, and in the second stage, additional mixing of this crumbly dough mass was carried out for 3-5 minutes to obtain pasta dough and feeding it into the screw chamber with a water temperature of 28-30 ° C in the screw cylinder, where the dough was cooled to a temperature of 55-60 ° C, after which the cooled pasta dough was sent to a matrix for pressing pasta under a pressure of 125-145 bar, and at both stages the mixing was carried out under vacuum with a vacuum depth of 700-730 MPa. To obtain products of a certain length, they were cut using a cutting device. After that, a three-stage drying of pasta was carried out. At the same time, at the first stage, pasta was dried outside for at least 3 minutes by blowing hot air at a temperature of 45-55 ° С, at the second stage, it was dried with a stream of hot air at a temperature of 45-50 ° С while stirring the pasta for 40- 45 minutes, and at the third stage, the pasta was finally dried at a temperature of 95-100 ° С and relative humidity of not more than 70% for 280-300 minutes with their further stabilization and cooling to ambient temperature.

Example No. 2. The technology for preparing pasta was carried out analogously to example No. 1, while taking the following composition of the starting components, in wt.%:

premium wheat flour or first grade 54 wheat bran diet fifteen water 31

Example No. 3. The technology for preparing pasta was carried out similarly to examples No. 1 and No. 2, while taking the following composition of the starting components, wt.%:

premium wheat flour or first grade 38 wheat bran diet thirty water 32

Products obtained according to one of the three above examples, when cooked until cooked, as well as ordinary pasta, retain consumer properties, namely: do not lose shape, do not stick together, do not form lumps, do not fall apart.

Pasta with wheat bran bran taste classic pasta and have undoubted health benefits.

At the pasta complex of OJSC “Melkombinat”, Tver, an experimental batch of pasta (vermicelli, horns, feathers, noodles, curly products) was produced using the new technology using the new composition, which is documented by test reports, certificates of conformity, and a sanitary and epidemiological report and an expert opinion on TU 9149-010-00933051-06 "Pasta with the addition of diet bran."

Claims (2)

1. Method for the production of pasta, including mixing the components, forming pasta, forming pasta by pressing the products using a matrix, cooling, drying and blowing air, characterized in that the mixing of flour and bran is carried out in two steps to obtain a uniform composition mixtures, preliminary mixing of the components in the flour pipe when moving and feeding into the cyclone and final in the cyclone by air flow, then the pasta is formed a hundred in two stages, for this, in the first stage, the obtained homogeneous dry mixture is dosed and fed into the mixing chamber, where water, heated to a temperature of 38-45 ° C, in an amount of 30-32% is simultaneously supplied, stirring is carried out for 10-12 minutes and get a crumbly dough mass, and in the second stage carry out additional mixing of this crumbly dough mass for 3-5 minutes to obtain pasta and feed it into a screw chamber with a water temperature of 28-30 ° C in the screw cylinder, where the dough is cooled to temperament Ura 55-60 °, after which the cooled pasta dough is sent to the matrix for extruding pasta under a pressure of 125-145 bar, and at both stages the mixing is carried out under vacuum with a vacuum depth of 700-730 MPa, then the pasta is dried in three stages, at the same time, at the first stage, pasta is dried for at least 3 minutes outside by blowing hot air at a temperature of 45-55 ° С, at the second stage, it is dried with a stream of hot air at a temperature of 45-50 ° С with simultaneous stirring of pasta for 40-45 min, and at the third stage is carried out final drying pasta at a temperature of 95-100 ° C and a relative humidity of 70% for 280-300 minutes with their further stabilization and cooled to ambient temperature. 2. Pasta, characterized in that they are obtained by the method according to claim 1, while they are made from flour of the highest or first grade, bran wheat diet moisture of 7% and water.