RU2650901C1 - Dough composition for noodle products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, to noodle production. Composition of a dough for the noodle production, containing wheat flour, drinking water and a biologically active additive is proposed, and it contains a high-quality wheat flour, and as a biologically active additive, a vegetable and/or fruit powder, obtained by drying the feedstock in two stages is used, at the first stage the drying is carried out to a residual moisture content of 30–35 % at a temperature of up to 90 °C, and in the second stage – up to a residual moisture content of 6–8 % at a temperature not exceeding 40 °C, with simultaneous disintegration of the processed materials. In this case, the content of wheat flour of the highest grade is up to 97 % of mass and the content of vegetable and/or fruit powder is from 3.0 to 8.0 % by weight.

EFFECT: invention provides for the production of noodle products of the high nutritional value.

3 cl, 1 tbl, 2 ex

Description

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

The known composition of pasta (GOST R 51865-2010 - Pasta. General specifications), which contains flour from hard and / or soft wheat and / or wheat flour and drinking water, as well as chicken eggs, egg products and / or vegetables dried as an additional raw material.

A disadvantage of the known composition of pasta should be recognized that to increase the nutritional value of pasta, recipe components are used as additional raw materials, which increase either the biological value of pasta (chicken eggs and egg products) or the mineral and vitamin value (dried vegetables). Only their joint use increases the nutritional value of pasta. In addition, the use of chicken eggs in industrial production requires compliance with special sanitary and technical measures, which limits their use in pasta production.

Known (RU, patent 2244445) is the composition of the production of pasta, which indicates that when kneading dough for pasta, the biologically active food additive "sea buckthorn paste" is used in the form of an aqueous suspension in an amount of 3-15% by weight of flour. The invention provides the enrichment of products with biologically active substances and improves their quality.

The disadvantage of this structure is the insufficient biological value of pasta, because the chemical composition of “sea buckthorn paste” is represented by lipids (44%) and dietary fiber (39%), as well as the limited technical capabilities for the use of the paste related to storage conditions and shelf life.

The closest analogue of the developed composition can be recognized (RU, patent 2462046) the composition of the dough for the production of pasta, which includes wheat flour, water and powder, consisting of a mixture of valerian root, hawthorn fruit, motherwort grass and chamomile flowers in the ratio (g / 100 g mixture) 30: 30: 10: 30, respectively, in an amount of 5% by weight of flour. Additionally, the composition includes a powder consisting of a mixture of valerian root, motherwort herb, rosehips, St. John's wort, plantain leaves and thyme grass in a ratio (g / 100 g of the mixture) 10: 15: 40: 15: 10: 10, respectively, in the amount 15% by weight of flour. In addition, it contains a third powder, consisting of a mixture of chamomile flowers, plantain leaves, calendula flowers, succession grass and yarrow grass in the ratio (g / 100 g of the mixture) 20: 20: 20: 20: 20, respectively, in an amount of 5% to mass of flour.

The disadvantage of this structure can be recognized as an imbalance in the composition of protein substances, the complexity of obtaining the product due to a significant number of additional technological operations, the implementation of which is associated with the use of special equipment. In addition, the limitation of the use of this method is associated with the seasonality of the proposed types of plant materials.

The technical problem to be solved by the present invention is directed, is to obtain pasta of increased nutritional value by introducing vegetable raw materials into the dough.

The technical result achieved by using the developed composition is to increase the nutritional value of pasta, enriching them with food and biologically active substances.

To achieve the technical result, it is proposed to use a dough composition for the production of pasta containing wheat flour, drinking water and a biologically active additive, the composition containing premium baking wheat flour, and vegetable and / or fruit powder obtained by drying of the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to residual moisture 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration of the processed materials.

Preferably, the content of premium wheat baking flour, corresponding to GOST R 52189 or GOST 26574, is up to 97% of the mass.

Mostly the content of vegetable and / or fruit powder is from 3.0 to 8.0% of the mass.

In addition, the dough may additionally contain various prescription components, in particular table salt and yeast.

It is preferable to use powders obtained by drying the feedstock in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with the simultaneous disintegration of processed materials, from carrots, tomatoes, onions, cabbage, mushrooms, pumpkin, potatoes, zucchini, apples, pears, peaches, apricots, etc. The above list does not exhaust the list of fruits and vegetables, powders from which can be used in the preparation of gingerbread. You can use combinations of powders from various vegetables and fruits.

With this method of producing vegetable and fruit and berry powders, the temperature of the feedstock during its disintegration and drying does not exceed 40 ° C, and the moisture removal time is 1-3 minutes. Therefore, the dried products obtained by this method are not inferior in quality to the freeze-dried expensive products (see Table 1, which compares apple powders obtained by freeze-drying and two-stage drying), are rich in vitamins, antioxidants, macro- and microelements, minerals, which the human body is not synthesized and must come from food. Also, dried foods retain their color, taste and smell.

The specified two-stage drying can be carried out using the installation according to RU patent No. 2381657.

The above composition of the dough for the production of pasta is suitable for the preparation of pasta tapes (noodles), filamentary (vermicelli), curly (pressed and stamped), tubular (pasta, horns, feathers).

The invention is illustrated by the following examples of its implementation.

Example 1. Pre-obtained in this way, carrot powder is mixed with wheat flour of the highest grade according to GOST R 52189 in a ratio of 3:97. Kneading the test is carried out in accordance with the machine hardware scheme adopted at the enterprise. The amount of drinking water per batch is calculated based on the moisture content of the test 28-32%. For the production of pasta use pasta presses of periodic or continuous action. Pasta is dried in cupboard dryers using rational drying conditions.

Example 2. Pre-obtained in this way, apple powder is mixed with wheat flour of the highest grade according to GOST 26574 in a ratio of 15: 985. Kneading the test is carried out in accordance with the machine hardware scheme adopted at the enterprise. The amount of drinking water per batch is calculated based on the moisture content of the test 28-32%. For the production of pasta use pasta presses of periodic or continuous action. Pasta is dried in cupboard dryers using rational drying conditions.

Finished pasta has high organoleptic and physico-chemical quality indicators.

Claims (3)

1. The composition of the dough for the production of pasta, containing wheat flour, drinking water and a dietary supplement, characterized in that it contains premium wheat flour, and as a dietary supplement used vegetable and / or fruit powder obtained by drying the original raw materials in two stages, while in the first stage, drying is carried out to a residual moisture content of 30-35% at a temperature of up to 90 ° C, and in the second stage, to a residual moisture content of 6-8% at a temperature not exceeding 40 ° C, with simultaneous disintegration tion of the processed materials. 2. The composition according to p. 1, characterized in that the content of premium wheat flour is up to 97% of the mass. 3. The composition according to p. 1, characterized in that the content of vegetable and / or fruit powder is from 3.0 to 8.0% of the mass.