TH13077C3 - The production process of spaghetti with sesame protein supplement. - Google Patents

Abstract

The production process of spaghetti with sesame protein supplement. This invention consists of sesame residue preparation, sesame powder preparation. Sesame protein preparation And preparation of spaghetti In which the use of sesame residue Remaining from the sesame juice extraction process Bring to prepare sesame powder And extracted to make sesame protein to be used as an ingredient in spaghetti Resulting in a spaghetti with sesame protein added Which adds value to Food for spaghetti

Claims (4)

Disclaimer (all) which will not appear on the advertisement page: Amendment 21/11/2016 1. The production process of sesame protein supplement spaghetti noodles. The steps are as follows. A. Preparation of sesame residue Use the sesame residue to clean. Then the sesame residue was baked with a 60 degree Celsius dryer until the final moisture was 5-10%. B. Preparation of sesame powder. The sesame residue is ground thoroughly. With a grinder, then sifted Used to extract the oil. Remaining in residue using food grade hexane In the ratio of sesame to hexane 1: 8 (weight by volume) by agitator. Filter the extracted sesame seeds. Then evaporate hexane out by setting it aside Before baking in a hot air incubator Until the final moisture content of the sesame residue does not exceed 5% and the oil content in the sesame residue does not exceed 5%. And sifted through a sieve C. Preparation of sesame protein Remove the oiled sesame powder. To dissolve in distilled water, the ratio of sesame flour to distilled water 1:10 (weight by volume) adjusted pH to 9 with sodium hydroxide solution. Mix and stir too The stirrer at a temperature of 4 degrees Celsius is centrifuged. Separate the top clear part, adjust pH 4.5 with hydrochloric acid solution. To precipitate proteins Centrifuge the resulting solution To separate the sesame protein sludge And washed with distilled water and adjusted pH to 7 with sodium hydroxide solution. Then the sesame protein was dried. D. Preparation of spaghetti noodles. Take a ratio of durum wheat semolina to sesame protein 5-10% of the total flour content and mix it with 40-60% water, mix well and knead in a kneading machine to make dough for 10 minutes. Let the dough rest for 15 minutes and transfer the dough to the Extruder, spaghetti from the machine. It is cut into strips 30 cm long and then dried in a hot air incubator at 50 degrees Celsius for 2.5 hours. Packed in a sealed bag. 2. The production process of spaghetti with sesame protein supplement according to claim 1, where the sesame residue used It can be selected from black sesame residue, white sesame residue, or red sesame residue. 3. The production process of sesame protein supplement spaghetti, according to claim 1, where the ratio of durum wheat to semolina to Sesame protein in the spaghetti line preparation The most suitable spaghetti line is 10% 4. The production process of spaghetti with sesame protein supplement according to claim 1, where the amount of water used in the process of preparing the noodles Optimal spaghetti is 60% ------------------------------------------- 1. The production process of the spaghetti noodle with sesame protein supplement. The steps are as follows. A. Preparation of sesame residue Use the sesame residue to clean. After that, the sesame residue was baked in a hot air oven at 60 degrees Celsius until the final moisture was 5-10%. B. Preparation of sesame powder. The sesame residue is ground thoroughly. With a grinder, then sifted Used to extract the oil. Remaining in residue using food grade hexane In the ratio of sesame to hexane 1: 8 (weight by volume) by agitator. Filter the extracted sesame seeds. Then evaporate the hexane by setting it aside. Before baking in a hot air incubator Until the final moisture content of the sesame residue does not exceed 5% and the oil content in the sesame residue does not exceed 5%. And sifted through a sieve C. Preparation of sesame protein Remove the oiled sesame powder. To dissolve the distilled water, the ratio of sesame flour to distilled water 1:10 (weight by volume) adjusted pH to 9 with sodium hydroxide solution. And disturbed The stirrer at a temperature of 4 degrees Celsius is centrifuged. Separate the top clear part, adjust pH 4.5 with hydrochloric acid solution. To precipitate proteins Centrifuge the resulting solution To separate the sesame protein sludge And washed with distilled water and adjusted pH to 7 with dissolved sodium hydroxide Then the sesame protein was dried. D. Preparation of spaghetti noodles. Take a ratio of durum wheat semolina to sesame protein 5-10% of the total flour content and mix it with 40-60% water, mix well and knead in a kneading machine to make dough for 10 minutes. Let the dough rest for 15 minutes and transfer the dough into the Extruder machine, the spaghetti from the machine. It is cut into strips about 30 cm long and then dried in a hot air incubator at 50 degrees Celsius for 2.5 hours. Packed in a closed bag. 2. The production process of spaghetti with sesame protein supplement according to claim 1, where the sesame residue used With choices of black sesame seed, white sesame seed, or red sesame paste 3. The production process of spaghetti with sesame protein supplement according to claim 1, where the ratio of wheat flour durum semolina to Sesame protein in the spaghetti line preparation The most suitable is 10%. 4. The production process of spaghetti with sesame protein supplement according to claim 1, where the amount of water used in the process of preparing the noodles The most suitable spaghetti is 60%.