WO2020263207A2

WO2020263207A2 - Gluten/gluten free pasta enriched with fish meat and fishbone powder

Info

Publication number: WO2020263207A2
Application number: PCT/TR2020/050544
Authority: WO
Inventors: Eylem Ezgi FADILOĞLU; Özlem EMİR ÇOBAN; Mehmet Zülfü ÇOBAN
Original assignee: Yaşar Üni̇versi̇tesi̇; Firat Üni̇versi̇tesi̇ Rektörlüğü
Priority date: 2019-06-24
Filing date: 2020-06-23
Publication date: 2020-12-30
Also published as: TR201909343A2; WO2020263207A3

Abstract

The invention is related to the preparation of gluten/gluten- free pasta enriched with fish and fishbone powder mixture.

Description

DESCRIPTION

GLUTEN / GLUTEN FREE PASTA ENRICHED WITH FISH MEAT AND

FISHBONE POWDER

Technical Field of the Invention

The invention is related to the method of enriching gluten / gluten-free pasta, which is an important food product in the world trade, with fish and fishbone powder that have high nutritional value.

Known State of the Art (Prior Art)

The demand for pasta has been increasing, especially due to the tendency of young generations towards fast and easy-to-prepare foods and their affordable prices. However, nutritionists report that due to the high carbohydrate content of extruded products, care should be given to their consumption. Therefore, there is an ever-increasing awareness about the consumption of healthy foods.

Seafood is a rich source of protein and especially lipids including omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as vitamins (A, D, B6, B 12) and minerals (iron, zinc, iodine, selenium, potassium and sodium). Fish and fishbone are foods rich in calcium. For a balanced and healthy diet, it is beneficial to consume fish and seafood at least 2-3 times a week due to its nutritional value and its therapeutic and preventive effects on certain diseases.

Sea and freshwater fishes are foods that are rich in calcium. It has been stated that fishbone intake increases calcium bioavailability and can be an important source of calcium, especially in populations with low intake of dairy products.

Although fish has high nutrient content and is an healthy food, the time needed for the preparation and cooking, its smell and economic factors drive people to prefer red meat, chicken and similar meat products as alternative to fish.

Increase in fish consumption has crucial importance for our country both for the economy and for health of the people. In countries where the importance of balanced diet is not anymore under discussion, the food sector is searching for new products that are easy to prepare and that can satisfy sensory expectations of the consumers and they continue their R&D activities in order to increase the protein content in foods to meet protein deficiency. With its nutritional and sensorial properties, its low cost and ease of preparation, pasta ranks second after bread in the world and in Turkey.

According to Turkish Food Codex Pasta Communique, pasta is a product obtained by shaping and drying the dough prepared by adding water to the Triticum durum wheat semolina and it is called with different names like plain, whole wheat, flavored, enriched and fortified.

Seasoned pasta; It is a product obtained by adding meat and meat products, eggs, milk and dairy products, vegetables, legumes, flours, Triticum aestivum and Triticum compactum wheat products, other cereal products, fibers, spices flavors to the pasta dough and/or dried pasta prepared from Triticum durum wheat semolina according to the manufacturer's guidelines.

New alternative foods including fish and fish bones have been developed, especially for children and adolescents, pregnant and lactating women, people with cardiovascular diseases to consume fish more easily and lovingly.

In the current state, fish additive pasta production by enriching the pasta with fish and purifying from fishy odor exists. Since the processing time in this pasta production involves extra processing steps such as minimizing the fish and soaking in odor removal, preparation of the product takes long time, and due to the dissolution process, the water-soluble sarcoplasmic protein causes fat and mineral losses.

For these reasons, there is a need to produce pasta that do not permit fast and easy loss of nutritional values such as protein, fat and minerals as well that is enriched with fish and fish bones which contain high calcium.

Brief Description of the Invention and its Aims

The primary aim of the invention is to increase the nutritional value of gluten/gluten-free pasta by combining with calcium-rich fishbone and fish powder.

This invention lead to a product that is suitable to changing consumption habits of intensive business life, fast, practical and easy to prepare

This invention aims to increase the animal protein consumption which is missing in the name of adequate and balanced nutrition and which should be increased by pasta enriched with fish and fishbone powder.

The invention aims to increase the intake of protein, vitamins and minerals which are very beneficial for human health and found in the structure of fish meat and fishbones with the consumption of pasta. The aim of the invention is to provide a food rich in protein and calcium to the people who has lactose intolerance, and to make consumers who do not like fish love pasta with fish.

The invention also aims to offer gluten-free pasta rich in protein and calcium for people with gluten intolerance or celiac disease.

With the invention, an innovative product which will be very useful for children in the age of growth and development has been obtained, as the nutritional value of pasta will increase with the enrichment of fish and fishbones powder, which are loved and consumed by children.

Definitions of the parts/aspects/sections forming the invention

In order to better explain the preparing method of fish meat and fishbone added pasta developed according to present invention, the parts/sections/factors are numbered separately and the description of each number is given in below.

1. Removal of fillet, skin and bone

2. Washing with Water and Removal of excess water from Fillet and Fishbone

3. Soaking of Fish Fillets in Hygienic Ice Water Containing Acetic Acid

4. Soaking of Fishbone in Hygienic Ice Water Containing Acetic Acid

5. Removal of Water in Fillet by Pressing Process

6. Drying of Fish Fillet in Oven (40-70 °C)

7. Drying of Fishbone in Oven (40-70 °C)

8. Obtaining Powder by Grinding Dried Fish Fillet

9. Obtaining Powder by Grinding Dried Fishbone

10. Mixing of Powder Fillet and Fishbone

11. Replacement of Triticum Durum Wheat Semolina or Gluten Free Cereals by at Least 1% of Powder Mixture in Pasta.

12. Shaping the Kneaded Dough by Passing it Through the Pasta Machine and Storing it in 2 Different Ways

13. Storage of Fresh Pasta at -18 °C

14. Storage of Dried Pasta (until 45 °C humidity: 5-6%) at 4-7 °C Detailed Description of the Invention

First of all, Fresh / Frozen fish (sea or freshwater) are removed from the head, tail, internal organs, skin, fins and fillets are obtained, then the fishbone is removed and separated). After the fillets and bones are washed and filtered, they are kept separately in hygienic ice water (0- 2 °C) containing at least 1% acetic acid (E260) to remove the odor components and the components that spoil the product between 0-4 °C for 1 hour. Then the excess water in fish fillet is removed by pressing. Following this process, fish meat and fish bones are dried separately at 40-70 °C for 24-48 hours. Then the fish meat and fish bones are transferred separately in powder form by grinding. Then both of them are mixed. The mixture is added to the pasta dough by replacing it with at least 1% Triticum durum wheat semolina or gluten-free cereals. Pasta dough prepared in line with manufacturer's guidelines is shaped by passing it through the pasta machine, is stored in deep freezer (-18 ⁰ C) and at (+4) - (+ 7) °C after drying (at 45 °C humidity: 5-6%)

Claims

1. A preparation method of gluten/gluten-free pasta added fish meat and fish bone, wherein it comprises the following steps:

• Keeping of fish fillets and fish bone structures at least 1 hour at 0-4 °C in hygienic ice water (0-2 °C) containing at least 1% acetic acid to remove the odor components and the components that spoil the product,

• Separation of water in the fish meat by pressing,

• Drying of fish meat and fish bones separately at 40-70 °C for 24-48 hours,

• Obtaining Powder by grinding of fish meat and fish bones separately,

• Mixing of ground and powder meat and fish bones,

• Addition of the mixture to the pasta dough by replacing it with at least 1% Triticum durum wheat semolina or gluten-free cereals,

• Shaping the pasta dough by passing it through the pasta machine,

• Storage of fresh pasta in deep freeze (-18 °C) and / or storage at (+4) - (+ 7) °C after drying (at 45 °C until humidity: 5-6%).