UA26068U - Method for making macaroni products - Google Patents

Abstract

A method of making macaroni products of flour includes operations of kneading dough of flour and water, mixing up to homogenous distribution of the dough according to the volume of dough and forming macaroni workpieces being dried by pressing through filters. Dough is kneaded of flour of the following composition: ground grains of amaranth, mixed with ground grains of other crops such as wheat, rye, rice, maize, dehulled grains of millet, buckwheat, oat. Content of the amaranth grain flour is from 2 to 95% of total flour composition, while the dispersity of grinding the grains in the flour is from 2 to 70 micrometers, and part of the flour is made of dried and/or roasted, and/or of germinated grains of amaranth and grains of other crops.

Description

Description of the invention

The method refers to the food industry, more precisely to pasta products, and can be used 2 in the production of pasta from flour at pasta factories.

The achieved level in the field of pasta production is characterized by the following examples.

There is a known method of production of pasta products from soft wheat flour according to (author. St. Mo535763, priority from 06.01.1975, publ. 25.06.78, Byul. Mo23, IPC A2102/08), according to which dough dough is made from wheat flour , form and dry pasta. In order to improve the marketable type, citric acid is introduced at 0.03-0.1 mass.95 of the mass of flour.

The disadvantage of the known method is that the obtained pasta has an insufficient concentration of proteins and an unbalanced composition of amino acids in proteins, a small amount of unsaturated fatty acids, vitamins and trace elements. These shortcomings are directly related to the quality of wheat flour, in particular, to its composition.

A known method of cooking pasta according to

A2102/08)|, according to which acetylated monoglycerides of fatty acids are added to the dough in order to prevent foaming.

The disadvantage of the known method is that the obtained pasta has an insufficient concentration of proteins and an unbalanced composition of amino acids in proteins, a small amount of unsaturated fatty acids, vitamins and trace elements.

The known method of producing pasta products according to

A2102/00), according to which useful components are added to the flour before kneading: dry milk protein preparation - casecid in the amount of 5-69%, as well as iron glycerophosphate 15-1695 wt. and vitamins: B. and Vo 0.5-0.690 wt. each, vitamin RR-5-695 wt. from the weight of the flour. This method is taken as a prototype.

The disadvantage of the known method is that the obtained pasta has an unbalanced composition of amino acids in proteins, a small amount of unsaturated fatty acids, vitamins and trace elements, as a result of which the pasta is not of sufficiently high quality. It is necessary to add proteins, vitamins and trace elements to the flour.

The reason for these shortcomings is the quality of wheat flour from which pasta is made, more precisely, the composition of wheat flour, which contains few proteins, vitamins and trace elements.

The quality of pasta products is determined primarily by the quality of the flour from which they are made. co

Wheat flour of the highest grade, from which pasta is made, has an insufficient amount of proteins and fats, as well as vitamins and microelements, while the amino acids in the proteins of the flour have an unbalanced composition.

Wheat flour has the following composition, in g/100 g o (Se) proteins - 10.3 3 vegetable fats - 11 c carbohydrates - 68.0, including: starch - 67.7 mono and disaccharides - 0.26 fiber -01 With plant fibers -0.1. ;" "The task, the solution of which is aimed at the creation of the described method of production of pasta products, is to improve the health of people, especially the elderly and patients with various diseases, that is, the manifestation of care for old and sick people. ko This task is solved by creating a method of production of pasta products with technical

The result is a higher concentration of proteins and a more balanced composition of protein amino acids in pasta for the needs of the human body, an increased concentration of polyunsaturated and monounsaturated fatty acids, trace elements, vitamins in pasta products due to the use of flour from amaranth grains in b 20 mixture with other flour, which during the production of pasta products provides increased physiological and dietary value of pasta, improvement of organoleptic indicators and the therapeutic and preventive properties of the produced pasta.

The described pasta is made from flour with the following composition: crushed amaranth grains mixed with crushed grains of other crops from a number of crops: mainly wheat, as well as rye, rice, corn, 22 grains of millet, buckwheat, oats cleaned from the shell, while the share of flour from grains of amaranth equals from 2 to 9595 of the total composition of flour, with the dispersion of grain grinding in flour from 2 to 70 micrometers, while part of the flour is made from dried and/or roasted and/or sprouted amaranth grains and grains of other crops.

Amaranth grains, as determined by studies of their chemical and biological composition, are currently one of the most promising and healing crops. With the traditional technology of grain grinding, it is difficult to obtain flour only from amaranth grains by grinding them, that is, rubbing them between the friction surfaces of two large diameter stone discs. This complication is caused by the fact that due to the high content of oil and protein in amaranth grains, as well as the great strength and hardness of amaranth grains, the sticky ingredients of amaranth grains (oil and proteins) grease the rough surfaces of the discs and complicate the grinding process. To eliminate these unfavorable factors, when grinding amaranth grains, grains of other plants are added, which do not contain oil, but instead contain oil adsorbents, for example, fiber, starch. Therefore, from a technological point of view, the described flour does not contain 10095 amaranth flour, but less than 9595. This is a feature of the flour used. Flour from amaranth grains is expensive compared to wheat flour, so its use is advisable as an additive to flour from other grains to add a pleasant taste and smell to products. For example, at a concentration of amaranth flour of more than 295 in wheat flour, a positive effect is already noticeable, which consists in adding a more pleasant taste and smell to products made from flour. The presence of amaranth flour in wheat or other flour provides the taste and smell of hazelnuts and almonds, and the higher the concentration of amaranth flour in the overall composition of the flour, the more clearly the taste and smell characteristic of amaranth are revealed.

Amaranth is a source of vegetable protein and oil of the highest quality due to the high concentration and balanced 7/0 of essential amino acids in the protein and polyunsaturated and monounsaturated fatty acids in the oil, as well as the increased content of vitamins and trace elements. The conducted studies showed that flour from amaranth grains has the following composition in g/100 g: proteins - 20-22, vegetable fats - 10-12, carbohydrates - 55-58, fiber -1-9, vegetable fibers /(- 2- 3.

The amount of valuable protein in amaranth grains of some varieties reaches 22 percent or more, while in wheat flour it is only about 1095. Vegetable oil in amaranth flour contains more than 1095, and in wheat flour only 195, that is, 10 times less. Vitamins and trace elements are significantly less in wheat flour compared to flour from amaranth grains.

For a better understanding of the differences in flour, below are the compositions of flour from amaranth and wheat grains, as well as the average daily human need for protein amino acids, vitamins and minerals:

Table what

The composition of various flours and the average human need, in g/day.

Essential amino acids of proteins in g/100 g of flour:

Name Amaranth flour Wheat flour Human need so

Lysine 12 0.243 3-5 (se)

Tryptophan 0.3 0.096 1.0

Threonine 0.8 0.314 2-3 o

Leucine 1.6 0.814 4-6 (se)

Isoleucine 11 0.410 3-4 s

Valin 1.3 0.385 4.0

Phenylalanine 1.0 0.506 2-4

Methionine 0.95 0.155 2-4

Vitamins in mg/100 g flour human need mg/day «

A - retinol 0.29 0.02 1.5 shsh s E - tocopherol 7 2 10

Vo - thiamine 0.8 0.25 1.8. and » Vo - riboflavin 0.7 0.12 2А

Bv - pyrodoxine 0.8 0.23 21

B - folic acid 0.065 0.020 0.2-0.4 ko B12 - cyanocobalamin 0.001 0.0002 0.003 (ie) C - ascorbic acid 7.3 04 709-100

PP - niacin 6.0 2.2 21 o O - calciferols 20OME ZOME 80OME (is) 20 K - phylloquinones 0.09 0.02 0.25

Mineral substances in mg/100 g flour requirement in mg/day so Potassium 620 176 1500-3000

Sodium 26 10 3000-4000

Calcium 120 24 in

Magnesium 330 4A bo s Phosphorus 900 115 1600

Iron 9.2 21 15

Copper 0.73 0.447 2A in Manganese 2.9 2.23 b

Zinc 2.2 0.61 12

Cobalt 0.007 0.002 0.o8

Molybdenum 0.065 0.017 0.21

Chromium 0.03 0.005 0.3 65 Iodine 0.04 0.015 0.15

Fluorine 012 0.095 2.5 Selenium 0.03 0.003 0.12

Data on the composition of flour are taken from the following sources: 1. Handbook of dietetics. E.A. Beyul, V.N. Budaglavskaya, V.G. Vysotskyi et al. under the editorship. MA. Samsonova, 95 A.A. Pokrovsky - 2nd ed. Processing and add. - M. Medicine, 1992. - 464p. 2. Rational nutrition. V. I. Smolyar, Kyiv, Nauk. Dumka, 1991 - Z68p. 3. Chemical composition of food products. Medicine, Agropromizdat. 1976-1984, Books 1, 2 and 3.

The ratio of amino acids in amaranth flour is exactly what the human body needs most, which indicates a balanced amino acid composition in amaranth flour. the human body is practically devoid of protein reserves. Their only source is food proteins, as a result of which they are an indispensable component of the diet. In human diseases, there is an increased breakdown of proteins, as a result of which it is necessary to replenish them more with food. Proteins, entering the human body, are broken down into 20 amino acids, of which 8 are essential. These amino acids are as follows: lysine, tryptophan, threonine, leucine, isoleucine, valine, phenylalanine, methionine. These amino acids are not synthesized in the human body and are therefore called essential. The described flour with amaranth flour content 9595 contains 2095 proteins. As can be seen from the above table, the described flour contains all the necessary amino acids and precisely in the necessary ratios. At the same time, wheat flour contains significantly less proteins - about 1095, rye flour - about 895, that is, more than 2 times less than in pasta flour. At the same time, wheat and rye flour lack such important amino acids as lysine, tryptophan, and methionine, which leads to a violation of 720 nitrogen balance in the human body and the emergence of diseases.

Imbalance of the amino acid composition in the consumed amino acids of proteins can lead to a number of serious diseases, as well as to stunting of growth in children, decreased appetite, deterioration of nitrogen balance, and fatty liver disease. To fully satisfy human needs for essential amino acids of proteins of the best quality, consumption of only 400-500 grams of the described pasta is sufficient, even in the absence of protein intake from 25 other food components. Of course, this is true with complete assimilation of proteins from food. At the same time, it should be noted that the protein from the proposed flour best suits the needs of the human body due to the balance of its amino acid composition. Pasta made from flour containing flour from amaranth grains has a particularly beneficial effect when included in the diet of sick and elderly people, which is connected not only with the balanced composition of proteins and fats in the flour, but also with the content of the proposed flour in various polyunsaturated fatty acids, enzymes, vitamins, hormones, trace elements and other useful components. (se)

Proteins, as you know, play an extremely important role in human nutrition, because they are the main component of the cells of all organs and tissues of the body. In many developing countries, protein starvation occurs due to a lack of protein in the diet. Proteins are closely related to all life processes: the exchange (Se) of substances, the ability to grow, reproduce, and even to the highest form of movement of matter - thinking. The main purpose of food proteins is the construction of new cells and tissues. For old and sick people, proteins satisfy the need for regeneration of worn-out, aged cells. For these purposes, you need protein, but of a certain balanced composition. The intake of proteins of a certain composition into the body is necessary to maintain the stability of specific proteins of the body, which represent a special value, because these proteins perform subtle and complex "functions in the human body, they are part of hormones, enzymes, antibodies and other formations that participate in the most important with biochemical processes of vital activity. Proteins perform a number of important functions in the human body: with plastic, catalytic, hormonal, transport and specificity functions. Proteins are the main component of all: without exception enzymes and hormones. Specific carrier proteins carry out the transport of various salts and vitamins through the membranes of cells and subcellular structures.

Conducted studies have shown that pasta with the content of amaranth flour 9595 contains 20-22965 g of protein, and 100 grams of dried pasta contains the following amount of essential amino acids in grams: (e) lysine - 1.15, o tryptophan - 0.28 , threonine - 0.76, (is) 250 leucine - 1.54, isoleucine - 1.05, valine - 1.22, phenylalanine - 0.95, methionine 0.92. c As you can see, the proposed flour contains all the necessary amino acids and precisely in the necessary ratios. At the same time, it should be noted that the protein from the proposed flour is best suited to the needs of the human body due to the balance of its amino acid composition. At the same time, the described flour contains proteins and fats of higher quality and in more balanced proportions. The described pasta has 60 advantages in that it does not contain animal cholesterol, which is contained in eggs, because in some cases cholesterol leads to a number of diseases of the cardiovascular system: being deposited in the form of plaques on the inner walls of human blood vessels, it complicates blood circulation and can lead to to heart attack or stroke.

The advantage of the described pasta consists not only in the increased content of particularly valuable and balanced amino acid protein, but also in the high content of valuable vegetable oil, the content of which in bo flour with the maximum percentage content of amaranth flour reaches 1290, while the oil content in flour wheat and rye - about 190.

Vegetable fats contained in the described pasta in the amount - 10-1295, are necessary for the human body not only as a source of energy, but primarily as a building material for the biosynthesis of lipid structures,

In particular, cell membranes in the body. The special attraction of fats is that they contain the most valuable type of fats - polyunsaturated and monounsaturated fatty acids, which are essential nutritional factors. Polyunsaturated fatty acids in flour from amaranth grains are more than 9095 of the total amount of oil.

The largest part of these valuable acids is represented in the described flour in the form of linoleic and linolenic acids, which are not synthesized in the human body. These acids are necessary for metabolism, responsible for the elasticity of blood vessels, which is extremely important for the elderly. These fatty acids, which are rich in the described flour, contribute to the removal of cholesterol from the human body. A person's need for these acids is on average 10-12 grams per day. These polyunsaturated fatty acids (vitamin E) determine the therapeutic effectiveness of diets intended for the prevention and treatment of cardiovascular diseases: they normalize fat metabolism, prevent the development of atherosclerosis, strengthen the walls of blood vessels, prevent 7/5 Fatty liver, etc. The optimal ratio for the body between linolenic and linoleic acids is 1:9, that is, linolenic acid is needed approximately 9 times less than linoleic acid, which strangely coincides with the ratio of these most important fatty acids in the oil contained in the described flour, where this ratio is equal to from 1:8 to 1:10. This factor indicates the balance of the described pasta also in terms of unsaturated fatty acids.

As a result of the above, it is worth recognizing that the described pasta products are important dietary products for the prevention and treatment of the most common disease of the elderly, caused by vascular diseases - atherosclerosis. At the same time, the taste of pasta made from amaranth flour is more pleasant - it is the taste of almonds. Pasta made from this flour has a very pleasant smell, reminiscent of the smell of almonds.

Noting the features of pasta made of amaranth flour, it should be noted separately about the large and, what is especially important, balanced content in this flour of almost all vitamins necessary for a person, especially - such as retinols (vitamin A), calciferols (vitamins O" and Oz), tocopherols (vitamin E), vitamins: C, B", Vb, Vo,

Vi», RR, R, N, DO, |, BE.

Vitamins are vitally necessary organic biologically highly active compounds that perform the function of catalysts-accelerators of metabolic processes. Vitamins are indispensable nutritional factors that provide the most important functions of the body. For example, vitamin A (retinol) increases the body's resistance to infections, provides twilight vision and light perception, reproduction and integrity of the human immune system, and has antitumor effectiveness. Vitamin A is contained mainly in the oil of amaranth flour, and in comparison with flour from wheat, rye, oats, buckwheat, rice, millet, vitamin A in amaranth flour and ise), respectively, in pasta products made from it is many times more. Vitamin Y is necessary for normal absorption of calcium and phosphorus. Insufficiency of calciferols is observed in many young children (rickets), as well as in northerners. Vitamin OS is necessary for people in winter, as well as for bone fractures, osteoporosis, and bone and joint tuberculosis. Flour from amaranth grains contains up to 200

MELOO g of calciferols, which is hundreds of times more compared to the flour of common cereals: wheat, rye « 420. Etc. in c The described pasta made from amaranth flour, obtained from sprouted amaranth grains, is especially rich in vitamin E content, which is one of the main antioxidants. Malfunction in the human antioxidant system and strengthening;" peroxide oxidation in the body is currently considered the most important link in the pathogenesis of various diseases, such as atherosclerosis, hepatitis, muscular dystrophy, tumors, and others. Vitamin E is necessary for the normal functioning of reproductive organs, especially men, as well as the liver and biliary tract.

GI The concentration of vitamin E is many times higher in the described pasta products from amaranth flour compared to flour from wheat, rye, and other crops and reaches 7mg/100g of flour, and in flour from sprouts

Me, the concentration of vitamin E in amaranth grains can reach more than bomg/100g of flour. o Other vitamins: C, B», B, B, B42, PP, P, H, K, M, E in amaranth flour are also contained in higher concentrations compared to flour from other crops (wheat, rye, etc.), as a result of which the pasta is described

Me. amaranth flour in terms of vitamin composition is also significantly superior to pasta made from flour of other crops and is very valuable in the dietary nutrition of sick and elderly people.

The described method of pasta production is as follows.

Pour the calculated amount of amaranth flour into the mixer and pour the calculated amount of water. dv They use flour that has the composition: crushed amaranth grains, mixed with crushed grains of other crops from a number of crops: mainly wheat, as well as in some cases rye, rice, corn, peeled from the shell of millet, buckwheat, oat grains, while a share of flour of amaranth grains is from 2 to 9595 of the total composition of flour, and the dispersion of grinding grains in flour is from 2 to 70 micrometers, while part of the flour is made from dried or roasted, or from germinated, then dried and ground grains of amaranth and grains of other crops .

Knead the dough until uniform by mixing flour and water. Then they make the pasta blanks in a well-known way: pressing at a pressure of more than 40 kg/cm 7, after which the pasta blanks are dried and packaged.

The described method is illustrated by the following examples. 65 Example Mo1

To make pasta, flour and water were loaded into the dough mixer. The flour consisted of: 5090 crushed, roasted amaranth grains with a dispersion of 2-70 micrometers, the rest - wheat flour of hard varieties, with a dispersion of 2-7µm. After mixing the dough to a uniform consistency, macaroni blanks were made with the following dimensions: outer diameter 5 mm and inner diameter 3-4 mm, length - 20 mm, after which the macaroni was dried in the usual way.

Then the macaroni was cooked, stirring, in boiling salted water. Boiled macaroni was discarded in a colander, washed with cold water and served to the table with oil. The finished pasta had a pleasant taste and smell of almonds.

The obtained pasta had an increased (up to 1,595) protein composition, which is close to a balanced composition of 76 amino acids in proteins, an increased content (up to 5,595) of high-quality unsaturated fatty acids, an increased content of vitamins and microelements, as a result of which the pasta was of very high quality. The reason for these positive features of pasta is the quality of the flour from which the pasta was made.

An example of Mo2

The pasta preparation conditions were the same as in Example Mo1, except that the flour contained 9595 ground amaranth flour, 1095 of which was roasted, and 3095 of which was sprouted amaranth flour. The other 595 of the total flour composition was wheat flour.

The finished pasta had a very pleasant taste and smell of roasted almonds.

The obtained pasta had an increased (up to 20,905) concentration of proteins, which had a balanced composition of amino acids in proteins, an increased (up to 1,195) concentration of high-quality unsaturated fatty acids, an increased 2o content of vitamins, especially vitamin E, and trace elements, as a result of which the pasta was very high quality Macaroni was used by sick people who noted an improvement in their health after using the described macaroni for a month at 200-400g per day instead of bread. The reason for these positive features of pasta was the high quality of the flour from which the pasta was made.

An example of MoZ3

The pasta preparation conditions were the same as in Example Mo1, except that the flour contained 295 crushed roasted amaranth grains. The other 98,956 of the total flour composition was wheat flour. at,

The finished macaroni had a pleasant taste and smell of roasted nuts.

The reason for these positive features of pasta was the addition of flour from roasted amaranth grains to wheat flour 295. со со Example Mo4

To make noodles, we took flour of the composition: flour from crushed roasted amaranth grains - 20905, ix, flour from crushed sprouted amaranth grains - 3095, wheat flour - 50905.

Cooking noodles at home.

Dough recipe for noodles: ise)

Flour - 4 teaspoons, p

Eggs - 2 pcs.

Salt - 0.5 teaspoons,

Water, tea glasses - 1.

The method of cooking noodles was as follows. "

Water was poured into the dish, salt and eggs were dissolved and quickly mixed with sifted flour until a uniform stiff dough was obtained. After an hour, the dough was rolled into a thin layer 1.5 mm thick. The noodles were cut into strips with dimensions: width - 2 mm, length - 50-7 mm, after which the noodles were dried until ready. ;" They poured a specified amount of dried noodles into boiling salted water and, stirring, cooked until ready.

The prepared noodles had a pleasant taste and smell of roasted nuts. The noodles contained an increased (up to 1,595) concentration of proteins that had a balanced composition of amino acids in the proteins, an increased (up to 5,595) concentration of high-quality unsaturated fatty acids, an increased content of vitamins and microelements, resulting in very high-quality noodles. o The production of pasta products using amaranth flour refers to dietary products that contribute to providing people with complete proteins, balanced in terms of amino acid composition, polyunsaturated fatty acids and a sufficient amount of vitamins and microelements. c Improving the dietary properties of pasta is achieved by adding amaranth grain flour to the dough to replace part of the usually used flour.

Claims (1)

The formula of the invention p The method of production of pasta products from flour, which includes the operations of kneading the dough from flour and water, mixing until the flour is evenly distributed throughout the volume of the dough and its formation by pressing through filters of dried pasta blanks, which is distinguished by the fact that the dough is kneaded from flour, which has the following composition: crushed amaranth grains mixed with crushed grains of other crops from the row - wheat , rye, rice, corn, cleaned from the shell of millet, buckwheat, oat grains, while the share of flour from amaranth grains is from 2 to 95 95 of the total composition of flour, with the dispersion of grain grinding in flour from 2 to 70 micrometers, and part of the flour is made from dried and/or roasted, and/or from sprouted grains of amaranth and de Grains of other cultures. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 13, 27.08.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - s "so "c) (Se) s shi s ;" name) (22) ((c) b 50 IR e) p. 60 b5