RU2607350C1 - Pasta products of preventive purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of pasta products with increased biological value. Pasta products of preventive purpose, containing wheat flour, a functional additive, water, functional additive is cake of cedar nut kernel in an amount of 6–10 % of content of wheat flour, additionally contain dry extract of beet-roots as a colour corrector in amount of 1–3 % of total flour mixture.

EFFECT: invention improves organoleptic properties, enhances biological value of pasta products.

1 cl, 1 tbl, 3 ex

Description

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

A known composition of the test for the production of pasta, containing wheat flour, water and a complex additive comprising pea flour in an amount of 10% by weight of flour, carrot paste in an amount of 8.5% by weight of flour and kefir with a fat content of 3.2% in an amount of 7, 5% by weight of flour (patent RU No. 2466563).

The disadvantage of such pasta is its low organoleptic characteristics due to the presence of a pronounced bean flavor.

The closest in technical essence are pasta with sea buckthorn meal, containing wheat flour, water and a multifunctional additive - a powder obtained from defatted sea buckthorn meal, in the amount of 3-10% by weight of flour (patent RU No. 2548188).

The disadvantage is the low organoleptic characteristics and low preventive properties.

The objective of the invention is to improve the quality of finished products, expanding the range of products for preventive purposes.

The technical result of the invention is to improve the organoleptic characteristics and increase the biological value of pasta.

The technical result is achieved by the fact that prophylactic pasta containing wheat flour, a functional additive, water, as a functional additive, contain cedar kernels in the amount of 6-10% of the content of wheat flour, additionally contain dry beet extract as a color corrector in the amount of 1-3% of the total flour mixture.

Contained in the composition of the cake from the kernels of pine nuts obtained by cold pressing of the kernels of pine nuts, followed by treatment with carbon dioxide at a temperature of 25-30 ° C and a pressure of 70 atm for 8 hours and grinding to a fraction size of not more than 20 microns.

The cake made of pine nut kernels used as one of their components is pretreated with carbon dioxide and ground on a disintegrator to a fraction size of not more than 20 microns to ensure bioavailability. Cedar oil cake is not only a good source of iodine (the average content in oil cake is 1.2 mg / kg), but it also contains provitamin A, alpha-tocopherol, B vitamins (B ₁ , B ₂ , B ₅ , pyridoxine, folic acid ), E, PP, C, K, essential amino acids (lysine, methionine, tryptophan). It is also rich in calcium, iron, magnesium, zinc, phosphorus, copper. Cake from the kernels of pine nuts is a source of vitamin F, represented by essential fatty acids, including saturated fatty acids, as well as extremely unsaturated fatty acids. The caloric content of the cake from the kernels of pine nuts is 430-460 kcal with a protein content of 28-31 g / 100 g, fat - 17-19 g / 100 g, carbohydrates - 30-33 g / 100 g.

The benefits of cake from the kernels of pine nuts are manifested in the absorbing properties and the ability to remove toxins from the human body, as well as cake is widely used in diseases of the gastrointestinal tract, in cases of nervous disorders.

The possibility of compatibility of cake made from cedar kernels with wheat flour during kneading and molding of pasta was investigated, and its optimal concentration with respect to wheat flour in the production of pasta was determined (table). The introduction of cedar cake in an amount of more than 10% of the content of wheat flour contributes to a sharp decrease in viscosity (due to the lack of gluten in it) and the shelf life of the product (due to the presence of fatty acids in the cake that cause the product to run rancid), and less than 6% will not allow achieve a tangible increase in the functionality of manufactured products.

However, the introduction of oilcake negatively affects the color characteristics, which affects the consumer properties of pasta. The dry beet extract used as a color corrector allows not only to give the food a pink color due to the presence of the red dye betaine, but also to enrich it with minerals (iodine, magnesium, potassium, iron, etc.), B vitamins, PP and bioflavonoids. The use of betaine as an antioxidant, hepatoprotective, choleretic and metabolic agent is known.

The combined use of wheat flour, cake from the kernels of pine nuts and dry beetroot extract contributes to enriching the composition not only with important micro and macro elements, but also to obtain a food product balanced in amino acid composition, with increased biological value, and to give it preventive properties.

The initial empirical selection of the optimal ratio in the composition of pasta of all components was confirmed by the technological embodiment to confirm the industrial applicability of the invention.

Preventive pasta is prepared as follows.

Preparation of raw materials. Cake from the kernels of pine nuts is subjected to grinding to a fraction size of not more than 20 microns, and then sieved, weighed. Dry beetroot extract is also weighed and sieved. Wheat flour is weighed, sieved and subjected to magnetic cleaning. The type of kneading by moisture is selected in relation to the specific operating conditions of the enterprise, depending on the quality of the main raw materials and the type of equipment on which pasta is produced. The amount of water per batch is determined by calculation, taking into account the moisture content of flour, functional additives, color corrector.

For the preparation of pasta dough, it is preferable to use balers. Mixing wheat flour, cake from cedar kernels in an amount of 6-10% (according to the proposed recipe for the mass of wheat flour) and dry beet extract in an amount of 1-3% (by weight of the flour mixture) is carried out in a dough mixer for 12-15 minutes before serving. Due to the fact that, in general, the flour mixture has a low gluten content, it is recommended to use water at a temperature of 30-35 ° C. The total duration of kneading the dough after water is 12-15 minutes to obtain a dough homogeneous in consistency and moisture particles.

Cooked pasta dough is pressed. The resulting technological semi-finished product is subjected to cutting to obtain a semi-finished pasta, then blowing, drying, stabilization and cooling. To preserve the quality of pasta throughout the entire period from production to sale, consumers are advised to store products at a temperature not exceeding 30 ° C.

Examples of specific performance.

Example 1. The technological process for the production of preventive pasta is carried out as in the above technology, but the amount of cake from the kernels of pine nuts (according to the proposed recipe for the mass of wheat flour) is 6%, and the amount of dry beet extract to the total flour mixture is 2%.

Example 2. The technological process for the production of preventive pasta is carried out as in example 1, but the amount of cake from the kernels of pine nuts (according to the proposed formulation for the mass of flour) is 8%, and the amount of dry beet extract to the total flour mixture is 3%.

Example 3. The technological process for the production of preventive pasta is carried out as in example 1, but but the amount of cake from the kernels of pine nuts (according to the proposed formulation for the mass of flour) is 10%, and the amount of dry beet extract to the total flour mixture is 1%.

Product Feature

After cooking, pasta retains its shape well, does not stick together, and has a soft pink color. All prototypes comply with GOST 875-92. Experimental studies of the composition confirmed the increased biological value of pasta. In pasta with a 6-10% content of cake from cedar kernels, the amount of protein increases to 16-20% compared to traditional pasta. Products are characterized by a high content of dietary fiber, minerals and vitamins. The energy value of such pasta has increased by 15-18% due to the increased content of carbohydrates and fats in the functional supplement.

Pasta obtained using the proposed composition is easily absorbed by the body, protects the human body from the harmful effects of toxic free radicals, and also has a general strengthening effect, contributes to the elimination of chronic fatigue syndrome.

Designed pasta can be recommended for dietary and preventative nutrition.

Claims (2)

1. Preventive pasta containing wheat flour, a functional additive, water, characterized in that as a functional additive they contain cedar kernels in the amount of 6-10% of the content of wheat flour, additionally contain dry beet extract as a color corrector in the amount of 1-3% of the total flour mixture. 2. Preventive pasta according to claim 1, characterized in that they contain a cake of cedar kernels obtained by cold pressing of cedar kernels followed by carbon dioxide treatment at a temperature of 25-30 ° C and a pressure of 70 atm for 8 hours and grinding to a fraction size of not more than 20 microns.