SU1725809A1 - Method for macaroni articles production - Google Patents

Abstract

Usage: in the food industry, the essence of the invention. The method involves mixing wheat flour with an aqueous suspension of herbal additives, kneading dough, pressing it, molding pasta, cutting and drying, the suspension being prepared by mixing tomato products in water in an amount of 0.5-5% and thermally coagulated protein mass obtained from the juice of extreme beetroot, in the amount of 0.3-3% by weight of the mixture calculated on the dry matter. 1 tab.

Description

The invention relates to the food industry and can be used in the production of pasta with vegetable additives to enhance the nutritional and biological value of the finished product.

A known method for the production of pasta, in which, in order to improve the quality and nutritional value of the products, granulated mashed potatoes are added to the flour in an amount of 2-6% of its mass.

The disadvantages of the method include. low biological value of the additive and large losses of dry substances when cooking pasta.

There is also known a method for the production of pasta, in which tomato paste or dried tomato powder is used as vegetable additives in flour at the rate of 3% by weight of pasta solids.

The disadvantages of this method are the high loss of nutrients during cooking products, reducing the quality of products.

The purpose of the method is to improve the quality of the products by reducing the loss of nutrients during cooking.

This goal is achieved by using as an additive a suspension obtained by mixing tomato products in water in an amount of 0.5-5% by weight of the mixture on a dry basis, and thermally coagulated protein mass obtained from red beet juice, in an amount of 0 , 3-3% by weight of the mixture on a dry basis.

The method is carried out as follows.

At first they form a suspension obtained by mixing in water tomato products in the amount of 0.5-5% by weight of the mixture, and thermally coagulated protein mass obtained from the juice of red table alcohol.

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beet, in the amount of 0.3-3% by weight of the mixture calculated on the dry matter. Then the suspension is added to the flour to obtain a test mass with a moisture content of 28-33%, the dough is kneaded, pressed, the pasta is formed, their cutting and drying.

PRI me R 1. Fresh red red beet varieties of Bordeaux are washed, crushed into pieces w squeeze the juice by pressing. The juice is separated from the suspensions, heated to the coagulation temperature of proteins (70-100 ° C), then kept at this temperature for the time necessary to obtain the necessary degree of coagulation (10-60 minutes), and cooled (20 -30 ° C). The coagulated protein mass is separated from the heat-treated juice.

To prepare a mixture containing 96.1% of flour, 0.4% of tomato products and 3.5% of thermally coagulated protein mass calculated on dry matter (the content of tomato products is lower than the thermally coagulated protein of beets, above the recommended level) at a humidity of 28%, take 284 ml of water and 13 g of tomato paste with a dry matter content of 30% and 175 g of protein mass with a solids content of 20% are added to it, then they are thoroughly mixed until a homogeneous suspension is obtained and added to flour weighing 1117 g at a moisture content of 14% . The dough is kneaded, pressed and molded products in the form of horns, which are dried to a moisture content of 13%.

Produce sensory evaluation - surface condition, appearance. colors of products. Cooking behavior, color change, the amount of water absorbed and the loss of solids during cooking are determined.

The results are shown in the table.

Example 2. Thermally coagulated protein mass is prepared analogously to example 1. To prepare a mixture containing 99.2% flour, 0.5% tomato and 0.3% thermally coagulated protein mass calculated on dry matter (lower limit of the recommended values of additives) humidity of dough 30%, take 304 ml of water and add 17 g of tomato paste with a solids content of 30% and 15 g of protein mass with a solids content of 20% to it, then mix it thoroughly until a homogeneous suspension is obtained and put into flour 1153 g at a moisture content of 14%.

Pasta is made and analyzed analogously to example 1. The results are presented in the table,

Example 3. Thermally coagulated protein mass is prepared analogously to example 1. To prepare a mixture containing 97% flour, 2% tomato products and 1% coagulated mass calculated on the dry matter at a moisture content of 32%, 615 ml of water, 67 dry paste substances 30% and 50 g of coagulated protein mass with a solids content of 20% and 1128 g of flour with a moisture content of 14%.

The suspension and pasta are prepared analogously to example 1, and the results are presented in the table.

Example 4 A thermally coagulated protein mass is prepared analogously to example 1 and dried to obtain a powder with a moisture content of 10%. To prepare a mixture containing 92% flour, 5% tomato products, 3% protein mass, calculated on dry matter, at 33% moisture content, Take 334 ml of water, 54 g of tomato powder with a moisture content of 8% and 33 g of powder with coagulated protein mass with a moisture content of 10% and 1070 g of flour with a moisture content of 14%.

The suspension and pasta are prepared analogously to example 1, the results are presented in the table.

Example 5. A thermally coagulated protein mass is prepared analogously to example 1. To obtain a mixture containing 94.3% flour, 5.5% tomato products, 0.2% protein mass with a test moisture content of 32% (the content of tomato products is more and protein mass less recommended values), take 331 ml of water, 60 g of tomato powder with a moisture content of 8% and 20 g of protein mass with a content of 10% solids and 1096 g of flour with a moisture content of 14%.

The suspension and pasta are prepared analogously to example 1, and the results are presented in the table.

Analysis of the experimental data allows us to conclude that the use of the proposed method allows to reduce the loss of solids into the water when cooking pasta by 15.3-20.3% compared with the prototype. In addition, the thermal destruction of the biologically active substances of the red beet, betaine and betanin, which are pigments of the red beet, is reduced. The intensity of pasta color after cooking decreases, which indicates a partial destruction of pigments, i.e. some decrease in the biological value of additives (examples 2-4).

This is due to the fact that high initial concentrations of tomato products and coagulated protein mass in suspension result in partial disaggregation of coagulated beet proteins under the action of organic acids of tomato products, which enhances their linkage to gluten proteins of flour and ultimately reduces the transfer of dry substances into cooking water . The presence of tomato products in pasta leads to an increase in their acidity (for tomato products a pH of 3.7-5.5, and for beetroot pH 6.5-6.9), which protects the biologically active pigments of red beetroot from thermal destruction. This is also facilitated by the presence of a large amount of carotenoids contained in tomato products acting as antioxidants.

Consequently, the quality of pasta is improved by reducing the loss of nutrients and biologically active substances during their cooking. In addition, the quality of the finished pasta is further improved, as the water absorbing capacity increases compared with the prototype by 5-15%. If in pasta the content of tomato products is less than 0.5%, and the coagulated protein mass is more than 3.5% by dry matter, then the acidity of the pasta is insufficient to preserve the red beetroot from the thermal destruction of the pigments, as evidenced by the color change of the pasta after cooking from dark red uniform to dark brown, mottled and indicates the loss of the biological value of the protein supplement (example 1),

If, in pasta, the content of tomato products is higher than 5.0%, and the coagulated protein mass is less than 0.3% in terms of dry substances, although the acidity of pasta is high, however, the appearance of brown spots indicates almost complete destruction of the biological value of the protein additive from - because of its low content (example 5).

In addition, in examples 1 and 5, the dry matter loss increases when cooking pasta and the amount of water absorbed decreases.

Pasta enriched with biologically active substances contained both in tomato products and in the coagulated protein mass of thermally treated red beetroot juice has a therapeutic effect in disorders of fat metabolism, and also contributes to the growth of red blood cells (erythrocytes) and acts as an inhibitor the growth of malignant tumors.

In addition, macaroni, obtained according to the proposed technology, are distinguished by unusual color, which can vary from light pink to dark ruby color, which is especially important for baby food.

The economic effect of using the proposed method is achieved by replacing solid flour with a soft vitreous, by reducing the consumption of flour, as well as by increasing the commodity-technological properties of the finished product and obtaining the socio-economic effect from the use of pasta dietary, therapeutic and prophylactic special purpose.

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Claims (1)

Invention Formula Method for the production of pasta, comprising mixing wheat flour with herbal supplements, moistening the mixture, kneading the dough, pressing it, forming pasta, cutting and drying them, due to the fact that, in order to improve the quality of products by reducing the loss of nutrients during cooking, as an additive, use a suspension obtained by mixing tomato products in an amount of 0.5-5% by weight of the mixture on a dry basis, and thermally coagulated protein mass, obtained from the juice of red beet, in the amount of 0.3-3% by weight of the mixture on dry matter.