RU2769733C1 - Noodle products intended for persons of gerontological profile, and method for their production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of noodle products. A mixture for the manufacture of noodle products intended for geriatric patients contains lentil flour, pea and/or bean and/or chickpea flour, onion and/or beet powder, turmeric and/or paprika and/or marjoram and dried kelp in the following ratio of initial prescription components, wt.%: lentil flour - 15-60, pea and/or bean and/or chickpea flour - no more than 50, onion and/or beet powder - no more than 15, turmeric and/or paprika and/or marjoram - no more than 5, kelp dried - the rest. The method for the production of noodle products using the above mixture is characterized by the fact that when preparing noodle product dough, 4-8 chicken eggs or 50-150 g of egg powder, previously diluted in a small amount of water, are added to 1 kg of the mixture. The water intended for kneading the dough is brought to a temperature of 35-45°C, the humidity of the dough is adjusted to 25-32% before pressing, the dough is kneaded for 7-15 minutes. The noodle product is pressed out on equipment equipped with a system for vacuuming and cooling the pressing chamber to obtain a semi-finished noodle product. Drying of the semi-finished noodle product is carried out at a heat carrier temperature in the range from 55 to 90°C, for 3-3.5 hours until the final moisture content of the product is 12-14%.

EFFECT: invention provides optimization of the nutritional value of the finished product, which is intended for nutrition of the elderly.

3 cl, 6 tbl, 3 ex

Description

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

Gerodiet food products are food products intended for the complex treatment and maintenance of the general health of the elderly and senile. Ensuring the body's needs for nutrients and energy, normalizing the functional state of organs and metabolic processes disturbed due to physiological aging and concomitant diseases is the main goal of nutrition for the elderly.

Healthy nutrition involves supplying the body with certain amounts of energy and nutrients (protein, fat, carbohydrates, dietary fiber, minerals and vitamins), depending on the physiological and age needs of a person. However, the content of macro- and micronutrients in individual food products, as a rule, does not satisfy the necessary human needs [Blinkova, L.N. Organizational aspects of nutrition of the elderly / L.N. Blinkova // Food Issues. - 2014. - T. 83, No. S3. - S. 13.

Sinyavsky Yu.A. Prospects for the development of functional geroprotective food products based on non-traditional raw materials / Yu. A. Sinyavsky, A.M. Bassymbekova, V.G. Vyskubova [et al.] // Food Issues. - 2014. -T. 83, #S3. - S. 125.

Gradual reduction of the total calorie intake as the body ages is one of the most important requirements of gerodietics. Reducing the calorie content of food is an adaptive need of old age. It should also be taken into account that the age-related features of metabolic processes in old age require greater individualization of nutrition. Recommendations on the energy needs of food for older people are consistent with the known processes that characterize aging: a decrease in the value of basal metabolism, the value of active (muscle) body weight, a slowdown in the intensity of metabolic processes, physiological reactions and other vital signs of the body [Van den Brink, A. S. Dietary Approaches to Stop Hypertension (DASH), and Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) Diets Are Associated with Less Cognitive Decline and a Lower Risk of Alzheimer's Disease-A Review / A. C. Van den Brink, E. M. Brouwer-Brolsma, A. A. M. Berendsen , O. van de Rest // Advances in Nutrition. 2019, no. 10(6), p.1040-1065, doi: 10.1093/advances/nmz054].

In the process of aging, the body's ability to assimilate proteins decreases, as a result of which endogenous losses of protein, mineral components of food and vitamins increase. The development of vitamin deficiency in the elderly can lead to maladjustment of enzyme systems and related disorders of oxidative processes, which, in turn, can cause chronic hypovitaminosis conditions. These disorders contribute to the appearance of signs of premature aging of the body. Thus, along with other factors, the nutritional factor is of great importance for the prevention of metabolic disorders in the elderly [Starodubova A.V. Nutrition for the prevention of neurological diseases in the elderly / A.V. Starodubova, Yu.R. Varaeva, S.D. Kosyura // Clinical Gerontology. - 2018. - V. 24, No. 9-10. - S. 52-54].

The anti-atherosclerotic orientation of the diet is also important. It can be achieved, on the one hand, by reducing the total energy value of nutrition, and on the other hand, by including in the diet products that have a positive effect on the processes of lipocholesterol metabolism. To normalize it, it is recommended to increase the proportion of vegetable fats (compared to animals) in the daily diet.

The most important task is to provide the body of the elderly with the necessary amount of vitamins and minerals. The annual increase in the number of elderly people suffering from osteoporosis dictates the need to correct the macro- and microelement composition of the diet. The lack of vitamins B1 and B2 is observed in 40% of the population of our country who have crossed the 50-year age limit. B6 deficiency is experienced by 10-30% of pensioners. Ascorbic acid is not enough in the body of 60% of people over 50, retinol (A) - 40%, vitamin B12 - 20%. The most unfavorable picture is with vitamin E. According to numerous studies, about 80% of pensioners experience its deficiency. The body of an elderly person should receive such minerals as calcium, magnesium, iron, iodine, selenium. [Sahni, S. Dietary Approaches for Bone Health: Lessons from the Framingham Osteoporosis Study / S. Sahni, K. M. Mangano, R. R. McLean, M.T. Hannan, D. P. Kiel // Current Osteoporosis Reports, 2015, no. 13(4), p.245-255. doi: 10.1007/sl 1914-015-0272-1]. In this regard, it is necessary to provide an additive in the form of a vitamin-mineral complex (VMC).

Separately, it is necessary to highlight iodine deficiency - a dangerous phenomenon for the human body in old age, which can lead to serious consequences. To avoid it, you need to properly compose your diet and make sure that it contains foods rich in iodine.

Products that meet the requirements for a gerodietary diet involve the use of components that can satisfy the needs of an aging organism in deficient macro- and micronutrients.

In accordance with the requirements for gero-dietary nutrition for the production of pasta, the following components were adopted: pea, bean, lentil, chickpea flour, as well as additives - dried kelp (crushed or in powder form), beetroot, onion powders, spices (paprika, turmeric, marjoram) and vitamin-mineral complex. In order to preserve the structure of pasta during cooking, dry egg powder or a fresh chicken egg was added to the recipes.

The nutritional value of raw materials is determined by their chemical composition: the content of proteins, carbohydrates, vitamins and minerals.

Data on the nutritional value of the selected raw materials are presented in tables 1, 2 and 3.

Laminaria contains high concentrations of iodine. In addition, kelp also contains biologically active substances that are important for metabolic processes, macro- and microelements (molybdenum, copper, cobalt), as well as vitamins that help absorb iodine.

The inclusion of even a small amount of vegetable powders (up to 10%) in product formulations can provide the body with the necessary nutrients and biologically active substances, such as natural sugars, pectins, dietary fibers, organic acids, anthocyanins and carotenoids. At the same time, these components affect the organoleptic properties of the finished product: their taste, color and aroma.

Known composition of the test for the production of pasta (patent RU 2466563, publ. 11/20/2012), including wheat flour and water, a complex additive, including pea flour in the amount of 10% by weight of flour, carrot paste in the amount of 8.5% by weight of flour and kefir with a fat content of 3.2% in the amount of 7.5% by weight of flour, while the content of raw gluten in wheat flour is at least 28%, and the temperature of the water used for kneading the dough does not exceed 45°C.

The disadvantage of these pasta is the presence of wheat flour, which reduces the nutritional value of finished products in terms of protein content, in addition, the addition of kefir can adversely affect the microbiological safety and shelf life of the finished product.

Multi-grain pasta products are known (patent RU 2663615, publ. 08/07/2018), containing about 70% durum wheat flour and 20-30% whole-grain multi-grain flour of non-wheat cereals from the total mass of the dry flour composition in the absence of added water, while non-wheat grain crops are oatmeal and barley groats.

The disadvantage of these pasta products is the presence of wheat flour and the absence of flour from leguminous crops, which reduces the nutritional value of finished products in terms of protein content.

Closest to the claimed technical essence and the achieved result is the composition of the dough for the production of pasta (patent RU 2289952 publ. 27.12.2006), containing wheat flour and water, while it additionally contains protein-containing additives - flour of legumes, namely, or flour pea in an amount of 10% by weight of wheat flour, or lentil flour in an amount of 10% by weight of wheat flour, or a complex additive consisting of bean flour in an amount of 2.5% by weight of wheat flour and rowanberry puree in an amount of 7.5% of mass of wheat flour, while the content of crude gluten in wheat flour should not be lower than 28%.

The disadvantage of these pasta is the presence of wheat flour, which reduces the nutritional value of finished products in terms of protein content.

The technical problem solved using the developed technical product is to improve the pasta recipe.

The technical result of the invention is to optimize the nutritional value of the finished product intended for nutrition of the elderly.

The achievement of the technical result is ensured by the fact that for the preparation of pasta dough, a composition containing lentil flour, pea and/or dried kelp is used in the following ratio of the initial prescription components, wt. %:

Lentil flour 15-60 Dried kelp rest

Pasta may also additionally contain pea and/or bean and/or chickpea flour in an amount of not more than 50 wt. %, onion and/or beetroot powders in an amount of not more than 15 wt. %, as well as turmeric and/or paprika and/or marjoram in an amount of not more than 5 wt. %.

Also, to achieve the specified technical result, it is proposed to use the developed method for the production of pasta using the mixture according to claim 1. When implementing the developed method for preparing pasta dough, 4-8 chicken eggs or 50-150 g of egg powder, previously diluted in a small amount of water, the water intended for kneading the dough is brought to a temperature of 35-45 ° C, the humidity of the dough is adjusted to 25-32% before pressing, the dough is kneaded for 7-15 minutes, the pasta is pressed out on equipment equipped with a vacuum system and cooling the pressing chamber to obtain a semi-finished pasta product with an average equivalent diameter or wall thickness of the semi-finished pasta product of at least 1 mm, drying the semi-finished pasta product is carried out at a coolant temperature in the range from 55 to 90 ° C, for 3-3.5 hours to the final moisture content of the product is 12-14%.

In a preferred embodiment of the developed method, water is used in an amount of 50-100 ml.

When preparing pasta, lentil flour and one or more items from the group of flour of leguminous crops (peas, beans, chickpeas), kelp, beetroot and / or onion powders, spices (paprika, turmeric, marjoram). Flour from leguminous crops (peas, lentils, beans, chickpeas) is produced according to the technology of grinding varietal flour of legumes. The size of the resulting flour is controlled by sieves No. 045 according to TU 14-4-1374 (remainder no more than 5%) and No. 43 PA-70 according to GOST 4403 (passage not less than 50%) according to TU 9293-011-00932169-96 "Pea varietal flour ". Dried edible kelp thallus crushed according to TU 9284-039-00462769-02 or crushed to a particle size of 100 µm and sifted through a 55PA-50 sieve. Beet and onion powders are obtained by disintegration-convective-conductive drying [Application RU 2016 108 124 A IPC A23V 7/00; В02С 21/00 Disintegration-convective-conductive drying unit - a device for obtaining powders from various types of agricultural raw materials and wild plants / Gustinovich V.G., Chernykh V.Ya., Godunov O.A. Published 09/14/2017 Bull. No. 26]. Spices: paprika according to GOST R ISO 7540-2008 (Powdered ground paprika. Specifications), turmeric according to GOST ISO 5562-2017 (Spices. Whole and ground turmeric (powdered) Specifications), marjoram according to GOST 21567-76 (marjoram herb) . When preparing pasta dough, 4-8 chicken eggs are added to 1 kg of flour mixture (GOST 31654-2012. Food chicken eggs. Specifications) or 50-100 g of egg powder (GOST 30363-2013 Liquid and dry food egg products. Specifications) previously diluted in a small amount of water (50-100 ml). The water intended for kneading the dough was brought to a temperature (35-45°C). The required moisture content of the dough before pressing is 26-34%. Dough kneading time - 7-15 minutes. Extrusion of pasta must take place on equipment equipped with a system for vacuuming and cooling the pressing chamber. The average equivalent diameter or wall thickness of the semi-finished pasta must be at least 1 mm. Drying of the semi-finished pasta is carried out at a coolant temperature in the range from 55 to 90 ° C, for 3-3.5 hours until the final moisture content of the product is 12-14%.

The invention can be illustrated by specific examples of the production of pasta.

Example #1

4000 g of lentil flour, 4000 g of pea flour, 1000 g of onion powder, 400 g of kelp, 100 g of turmeric and 100 g of paprika are placed in the mixing bin of the pasta press. 800 g of egg powder is diluted with approximately the same amount of water at a temperature of 40-45 ° C, then the resulting mixture is added with the remaining amount of water necessary to achieve a dough moisture content of 28%. The dough kneading time is 10 minutes. Drying of the semi-finished pasta is carried out at a heat carrier temperature in the range from 55 to 90 ° C, for 3-3.5 hours until the final moisture content of the product is 13%. Example #2.

Lentil flour in the amount of 3000 g, pea flour in the amount of 2000 g, bean flour in the amount of 2000 g, onion powder in the amount of 500 g, beetroot powder in the amount of 200 g, kelp in the amount of 500 g are placed in the mixing bin of the pasta press. 650 g of egg powder are diluted with approximately the same amount of water at a temperature of 35-40 ° C, then the resulting mixture is added with the remaining amount of water necessary to achieve a dough moisture content of 28%). Dough kneading time -12 min. Drying of the semi-finished pasta is carried out at a heat carrier temperature in the range from 55 to 90 ° C, for 3-3.5 hours until the final moisture content of the product is 13%.

Example #3

Lentil flour in the amount of 4000 g, pea flour in the amount of 2000 g, chickpea flour in the amount of 2000 g, onion powder in the amount of 400 g, kelp in the amount of 400 g, 100 g of marjoram are placed in the mixing bin of the pasta press. 700 g of egg powder is diluted with approximately the same amount of water at a temperature of 40-45 ° C, then the resulting mixture is added with the remaining amount of water necessary to achieve a dough moisture content of 30%. Dough kneading time - 7 min. Drying of the semi-finished pasta is carried out at a heat carrier temperature in the range from 55 to 90 ° C, for 3-3.5 hours until the final moisture content of the product is 13%.

The organoleptic evaluation of pasta was carried out according to the method described in GOST ISO 7304-94 "Semolina and pasta from durum wheat" (organoleptic evaluation of the culinary properties of spaghetti).

The assessment of the appearance of pasta according to the developed recipes is shown in table 4.

The evaluation of the cooking properties of pasta according to the developed recipes is presented in table 5.

The estimated content of the main nutrients and energy value per 100 g of pasta intended for gerontological persons produced by the proposed method are shown in table 6.

Table 6 - Chemical composition and energy value of pasta produced by the proposed method, per 100 g of the finished product

The average content of iodine (I) in 100 g of the product is 2.47 mg.

Claims (4)

1. A mixture for the manufacture of pasta intended for persons of geriatric profile, characterized in that it contains lentil flour, pea and/or bean and/or chickpea flour, onion and/or beet powder, turmeric and/or paprika and/or marjoram and dried kelp in the following ratio of the initial prescription components, wt. %: lentil flour 15-60 pea and/or bean and/or chickpea flour no more than 50 onion and/or beetroot powders no more than 15 turmeric and/or paprika and/or marjoram no more than 5 dried kelp rest 2. A method for the production of pasta using a mixture according to claim 1, characterized in that when preparing pasta dough, 4-8 chicken eggs or 50-150 g of egg powder, previously diluted in a small amount of water, are added to 1 kg of the mixture, water intended for kneading the dough, bring it to a temperature of 35-45°C, bring the humidity of the dough to 25-32% before pressing, knead the dough for 7-15 minutes, press the pasta on equipment equipped with a system for vacuuming and cooling the pressing chamber to obtain a semi-finished product pasta, drying of the semi-finished pasta is carried out at a heat carrier temperature in the range from 55 to 90 ° C, for 3-3.5 hours until the final moisture content of the product is 12-14%. 3. The method according to p. 1, characterized in that water is used in an amount of 50-100 ml.