Method for manufacturing macaroni products

FIELD: food industry.

SUBSTANCE: while dough mixing one should apply food biologically active additive named "sea buckthorn paste" as an aqueous suspension at the quantity of about 3-15% against flour weight. The innovation provides enrichment of products with biologically active substances.

EFFECT: increased quality of food products.

2 ex, 4 tbl

 

The invention relates to food industry, in particular macaroni.

Known method for improving the quality of pasta by giving the products a yellow or amber color and a smooth surface in the manufacture of all grades of flour. This is achieved by the fact that during the kneading in the flour contribute inhibitors: a mixture of 0.02% citric or ascorbic acid and 0.3% of vegetable oil (see No. 95107627 A, 23 1/16 L, publ. 20.01.97 year).

The disadvantage of this method is the use of chemically pure substances in quantities that do not add value to finished products) to improve consumer properties of the product.

There is also known a method of production of macaroni products of high biological value, using as a liquid when kneading pectin extract containing pectic substances is not less than 0.5% in the amount of 20-25% of the weight of flour. (see U.S. Pat. No. 2081616, A 23 L 1/16, publ. G.).

The disadvantage of this method is the enrichment of finished products only one biologically active substance. In addition, the aqueous extract contains water-soluble pectin, which when cooked turns in the cooking environment.

A method of producing enriched macaroni products with the introduction of prepared dry herbal supplements of natural origin, including such status is engaged as sprouted grains and horsetail, and mineral Supplement in the form of iodized chalk. Herbal Supplement, additionally enriched components such as buckthorn, clover, rhizome wheat grass, nettle leaf, dandelion root and fruits chokeberry, is prepared by fractional temperature-controlled processing in a wet environment, followed by drying (see U.S. Pat. No. 2163455, IPC A 23 L 1/16, publ. 27.02.2001,).

The disadvantage of this method is the high cost of obtaining the product by introducing additional technological operations with the use of special equipment. In addition, the rise is due to the seasonality of receipt of various types of raw material, the frequency of collection varies within 6 months. Storage duration of one of the components of the additive leads to significant accumulation of stocks of raw materials and reduction of its qualitative parameters.

The closest to the technological nature of the claimed invention is a method for pasta with the introduction of sea buckthorn juice in the number 10-12,5% by weight of the flour (see Osipov G.A. the Use of alternative raw materials in the production of pasta. // Materials of international scientific-practical conference “the Consumer market: the quality and safety of goods and services”. Eagle, 2001. - Pp.272-273).

The disadvantage of this method is the inability to ensure the treatment of native sea-buckthorn juice all year round, as in the production of pasta used freshly prepared juice, which is not stable under storage.

The technical result of the invention is the enrichment of finished products with biologically active substances, strengthen the gluten of the dough and making the product an attractive appearance.

This technical result in the implementation of the invention is achieved in that in the known method, including kneading dough from flour and water suspension buckthorn supplements, molding and drying, according to the invention as sea buckthorn supplements use a paste of sea-buckthorn in the amount of 3-15% by weight of the flour.

The hallmark of the proposed method is the use in the production of pasta new food additives - pasta sauces. Pasta sauces received by patent No. 2178976, IPC A 23 L 1/30, publ. 10.02.2002,

The chemical composition of the paste buckthorn presented in table 1.

Table 1
IndicatorsUnitValue
The DM content,%, not less than%25
The residual quantity of alcohol : %0,3
The protein content%2,2
Vit is min mg%60
Carotenoidsmg%75
Includingβ-carotenemg%1,14
Vitamin Emg%40
Pectin%4,1
Organic acids%2,5
Flavonoids%3,05
Fiber%5,6

Add in pasta nutritional supplements paste buckthorn enriches their biologically active substances increases their nutritional value.

In the production of baked goods for kneading in the weight of the resulting dough starts to happen a number of processes. During the kneading of the greatest importance physico-mechanical, colloidal and biochemical processes. Particles of flour when kneading the dough begin to rapidly absorb water, swelling. The adhesion of the formed particles of flour in a solid mass resulting from mechanical impact on the involved mass, leads to the formation of a dough of flour and water. The leading role in the formation of the dough with the inherent properties of elasticity, plasticity and viscosity belongs albumen flour. Water-insoluble protein flour form in the test adhesive is Ovine or so-called gluten frame. On the formation of the skeleton of the test is influenced by the added food additive - pasta sauces. Pasta contains substances that affect gluten flour. These include tannin and pectic substances, and products of oxidative decomposition of fatty acids.

Tannins have the ability to sew protein molecules, which is especially important in the production of flour with low gluten.

A similar effect on the gluten due to the formation of protein-polysaccharide complexes have pectin.

Unsaturated fatty acids paste lipoxygenases are oxidized to peroxides and hydroperoxides, providing a strengthening effect on the gluten flour due to the formation of additional disulfide bonds.

Using sea buckthorn juice, containing a small amount of substances that promote gluten, the technical result specified in the invention is not achieved.

Thus, used in the claimed method Supplement helps improve the biological performance of finished products, but also improves the processing properties of the products by strengthening gluten flour compared to the prototype.

Conducted by the applicant's analysis of the prior art, including searching by the patent and scientific and technical history the entire information and identification of sources containing information about the equivalents of the claimed invention, has allowed to establish that the applicant had not discovered similar, characterized by signs, identical with all the essential features of the claimed invention. The definition from the list of identified unique prototype, as the most similar set of features analogue, has allowed to establish the totality towards perceived by the applicant to the technical result of the distinctive features in the proposed method, set forth in the claims. Thus, the claimed combination of distinctive features of the invention: use of sea buckthorn paste contributed to improve the quality of product, line extension, enrichment finished products with biologically active substances.

Therefore, the claimed invention meets the conditions of “novelty” and “inventive step”.

In the pilot study, it was found that the optimal dose of the introduction of a paste of sea-buckthorn is 3-15% by weight of the flour. With the introduction of sea buckthorn paste less than 3% is not achieved technical result specified in the invention. The increase in the input of the additive in excess of 15% increases the biological value of products, but this increases the transition of dry substances in varac the th water and products become distinct taste and smell of sea buckthorn and consumer properties are not reduced, however, the products become specific organoleptic characteristics that are not desirable.

The chemical composition of pasta, obtained according to the invention, and organoleptic characteristics of the prototype and the invention is provided in the table. 2 and 3.

The chemical composition of pasta.

Table 2
IndicatorsValue
Carotenoids, mg%2,5
The fat content, %3,42
Pectic substances, %0,67
Fiber, %1,4
Ash, %0,82
Tannins, %0.092
Table 3
IndicatorsThe placeholderThe invention is a dosage of 12%)
Organoleptic
ColorYellow-orangeCreamy-yellow
SurfaceSlightly rough
BreakVitreous
Form Correct, the corresponding nameCorrect, the corresponding name
Smell and tasteWith a slight taste of sea buckthornWith a slight odor and taste of sea buckthorn
State after cookingProducts do not lose their shape, not glued together, do not form lumpsProducts do not lose their shape, not glued together, do not form lumps

As can be seen from tables 2 and 3, the proposed method in comparison with the known technical solutions provides products of high nutritional and biological value, due to the presence of lipids, presents essential fatty acids, dietary fiber, including pectin, carotenoids and other bioactive substances. This allows us to recommend this product to extend the range of products prophylactic use.

The proposed method is as follows: preparing a suspension of sea buckthorn paste with the calculated amount of water. Use sea buckthorn pasta, prepared according to patent No. 2178976, then carry out kneading dough from flour and water suspension. Of dough, molded products, which are subjected to drying.

The proposed method is characterized by the following examples of specific performance.

Example 1.

To cook pasta per 100 kg of bread flour 1st grade (humidity which is 14.5%, the temperature of the flour 15° (C) the amount of sea buckthorn was the 5.25 kg of Pasta sauces prepared in aqueous suspension, in order to prevent delamination, must be subjected to agitation (water temperature 60° (C) and was used for kneading dough. Temperature and humidity test, 32% and 42°respectively.

After kneading the dough is formed by punching through the matrix in the form of noodles, the product is cut to length and laid on cassette for drying. After drying the product is cooled and stabilized directly on the tapes.

Pasta was produced at the installation of the MIND-0,4 under the following process parameters: the duration of the kneading for 15 minutes, the temperature of the dough after kneading is 30°in pragmatichnoj chamber 50°C. the drying time is 60 min at 40°C, relative air humidity in the dryer 60%.

Ready pasta are characterized by the following quality indicators. Pasta have a yellowish-cream color, slightly rough surface, vitreous fracture, the correct form, with a slight odor and taste of the fruit of the sea buckthorn. After cooking products do not lose their shape, not glued together, not about atout clods.

When this additive reduces the amount of solids passing into the cooking water for 20,63%.

Physico-chemical characteristics:

The moisture content of 1.2%

Acidity 5°N

Example 2

For cooking pasta with 15%addition of “pasta sauces” on 100 kg of bread flour of I grade (humidity which is 14.5%, the temperature of the flour 15° (C) the amount of sea buckthorn was 17,65 kg of Technological operations and parameters similar to example 1.

Ready pasta are characterized by the following quality indicators. Pasta have a creamy color, slightly rough surface, vitreous fracture, a proper name form with a stronger smell and taste of sea buckthorn. After cooking products do not lose their shape, not glued together, do not form clods.

Physico-chemical characteristics of the finished goods

The moisture content of 1.2%

Acidity 9,1°N

Data from experimental studies of the chemical composition of pasta are shown in table 4.

The chemical composition of pasta

Table 4
IndexContent (on dry matter)
 Example 1Example 2
Carotenoids, mg% ST0,832,5
The fat content, % SV2,053,42
Pectic substances, % SV0,220,67
Cellulose, % SV0,771,4
Tannins, % SV0,0340,092

Method for the production of pasta, including the preparation of an aqueous suspension with the introduction of sea buckthorn supplements, mixing it with the flour, kneading, molding and drying, characterized in that as sea buckthorn supplements use a paste of sea buckthorn, containing in its structure at least 25% of dry substances, including protein content of 2.2%, pectin 4.1%), fiber 5,6%, flavonoids 3,05%, vitamin C 60 mg%, carotenoids 75 mg%, vitamin E 40 mg%, while the paste is used in the amount of 3-15% by weight of flour.



 

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SUBSTANCE: while dough mixing one should apply food biologically active additive named "sea buckthorn paste" as an aqueous suspension at the quantity of about 3-15% against flour weight. The innovation provides enrichment of products with biologically active substances.

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