Method for preparing of fast-cook macaroni products

FIELD: food-processing industry, in particular, preparing of macaroni products, which do not require further cooking process.

SUBSTANCE: method involves providing kneading dough while introducing complex additive composed of two parts, with first part including ascorbic acid and/or citric acid and/or salts thereof, which are introduced in conjunction with carbonates thereof, and second part including sulfites, surfactants and/or amino acids, with first and second parts of complex additive being used in weight ratio of (6.0-84.0):(16.0-94.0). Complex additive is used in the ratio of 0.005-1.5% by weight of flour. Owing to using of complex additive, macaroni product has structure allowing product to be prepared for 5-6 min by pouring hot water or bouillon having temperature of 85-100°C.

EFFECT: stabilized shape of macaroni products, simplified production and reduced production costs.

4 cl, 4 tbl, 9 cl

The invention relates to the food industry and can be used for pasta production that does not require cooking, to cook them enough to withstand them for 5-6 min; water or broth temperature 85-100C. A known method for the production of macaroni products of fast preparation according to the technology proposed by the Swiss company Buhler including kneading dough from flour and liquid phase, forming semi-finished product by extrusion, drying it and hygrothermal treatment such as steaming, alter-native form of starch and final drying (Vasin M.I. and others - "pasta Production: fast cooking and do not require boiling in the USSR and abroad", info cniitei bakery-Bakery and industry", M, 1990, p.4).

There is also known a method of production of macaroni products of fast preparation, including kneading dough from flour and liquid phase, forming prefabricated cold extrusion, drying, hydrothermal processing, and products made from flour with the addition of mashed potatoes to 15%, and NaCl - up to 3.5%, can be entered and other aromatic and/or nutritional supplements (Vasin M.I. and others - "the Production of pasta quick cooking and do not require boiling in the USSR and abroad" - an overview of cniitei bakery - Bakery and pasta industry", M., 1990, p.7-10).

In the known methods used hygrothermal processing of pasta after kneading additional stage of the process of production, which leads to its appreciation to the introduction of additional equipment, increased footprint, and the cost of the finished product.

During the process of steaming is possible adhesion of products to the bars of the cell and loss of their stable form, which leads to deterioration of the quality of pasta. Sometimes to prevent clumping of pasta and sticking them to the bars in the cell steaming install additional equipment - brushes - turners, obecause mesh propriately, which also leads to the complexity of the process and cost of production.

The introduction to the recipe of pasta dry mashed potatoes though slightly increases the efficiency of steaming, but reduces the content of cracoviensia proteins, which leads to deterioration of the consistency of the pasta dough, instability of the shape of products and loss of solids during cooking, so the recipes pasta fast food nowadays are extremely rare. In addition, the introduction of mashed potatoes in the recipe requires additional equipment - feeders, the protractor is related funds additional storage space with defined storage conditions - temperature and humidity, or equipment for the preparation of dry mashed potatoes - this is an additional process that leads to significant cost and process, and finished products.

The objective of the invention is the production of macaroni products fast food by introducing into the dough additive for giving them such a structure, in which the preparation of the products is carried out for a period of not more than 5-6 minutes when dispensing hot water or broth temperature 85-100C, the achievement of a stable form of pasta, as well as the simplification and cheapening of the process.

This object is achieved due to the fact that the method of production of pasta fast food with a wall thickness of not more than 1.00 mm includes kneading dough from flour and liquid phase, forming semi-finished product by extrusion and drying the mixture in the dough introduce the complex additive complex structure, and the first part of the complex agent comprises ascorbic acid and/or citric acid and/or their salts, are administered in the amount of salt of carbonic acid and/or salt of phosphoric acid and helps to give them the structure, permitting water or broth quickly is to sonicate inside of the product, provides rapid denaturation of proteins and starch gelatinization during cooking; the second part additive contributes to the preservation of the structure of pasta, past cooking, includes salts of sulfurous acid with the addition of surfactants and/or amino acids, while the first and second parts of complex substances are taken in the ratio- (6,0:84,0):(16,0-94,0), the complex can be mixed with flour or introduced into the dough dry for kneading, or in liquid form in amounts of from 0.005 to 1.5% by weight of flour.

The complex additive can be applied to the media, which can use the polysaccharide and/or protein-containing substance, and/or salt, and/or iodized salt, as well as polysaccharide use of native starch and/or modified starch and/or pectin and/or alginate, and/or native cellulose, as a protein-containing substance use milk and/or soy protein.

In a comprehensive Supplement for the production of macaroni products of fast preparation can additionally add vegetable powders - beets, carrots, pumpkins, allowing you to give color pasta.

And when kneading can pay flavoring and/or aromatic additives and can also be packaged separately and included in the packing of pasta.

The technical result of the claimed invention to provide a pasta fast food, the production of which hygrothermal treatment can not be applied, and the effect that is achieved at the stage of steaming, performs the complex, the introduction of which contributes to the rapid denaturation of the protein and the gelatinization of starch during cooking of pasta, and the builders that comprise additives, prevent cooking of the products, providing them with a stable shape. The complex allows to obtain pasta good appearance, as it prevents them from darkening in the production process, and the introduction of vegetable powders and flavors allows you to extend the range of products by adding color pasta and original taste.

The achievement of the technical result is due to the fact that the first part of a comprehensive supplements including ascorbic acid and/or citric acid and/or their salts, are administered in the amount of salt of carbonic acid and/or phosphoric acid, provides structural changes of a protein chain, and to provide a porous structure pasta, allowing water or broth to quickly penetrate into the product, while in the process of cooking products is proishodit rapid denaturation of proteins and starch gelatinization. The second part of an additive comprising a salt of sulphurous acid, which is added to the surfactant and/or amino acids, contributes to the preservation of the structure of pasta, the past of cooking. To enhance the synergistic action of the components of the additives of the first and second parts of the complex supplements are taken in the ratio- (6,0:84,0):(16,0-94,0). With a fraction of the first part of the complex is not sufficient to change the structure of a protein chain and the processes of protein denaturation and the gelatinization of the starch will be slow. With a fraction of the second part of complex additives pasta, past of cooking, will not be satisfactory culinary properties. The complex can be mixed with flour or introduced into the dough dry for kneading or in liquid form in amounts of from 0.005 to 1.5% by weight of flour.

For more accurate dosing and improve the manufacturability of complex additive may be applied to the media, which can be used polysaccharide and/or protein-containing substance, and/or salt, and/or iodized salt, as well as polysaccharide use of native starch and/or modified starch and/or pectin and/or alginate, and/or native cellulose, as a protein-containing substance used in the comfort of dairy and/or soy protein.

To give a different color pasta of different colors in a comprehensive Supplement for the production of pasta fast food additionally add vegetable powders - beets, carrots, pumpkin.

For flavor and aroma of pasta, already completed cooking can be used flavoring and/or aromatic additives. However, they can additionally be made or when kneading dough, or separately rasfasovyvaetsya and included in the package of pasta.

The method is as follows. In a mixing bowl trough dispense flour, liquid phase, and the complex additive complex structure, and the first part of the complex agent comprises ascorbic acid and/or citric acid and/or their salts, are administered in the amount of salt of carbonic acid and/or salt of phosphoric acid and helps to give them the structure, permitting water or broth to quickly penetrate into the product provides rapid denaturation of proteins and starch gelatinization during cooking; the second part additive contributes to the preservation of the structure of pasta, past cooking, includes salts of sulfurous acid with the addition of surface-active substances and/or amino acids, while the first and second parts of the complex supplements we take the ratio of - (6,0:84,0):(16,0-94,0). The complex can be mixed with flour or introduced into the dough dry for kneading, or in liquid form in amounts of from 0.005 to 1.5% by weight of flour. Then estudiavan formed into semi-finished and dried.

The complex can be applied to the media, which can be used polysaccharide and/or protein-containing substance, and/or salt, and/or iodized salt, as well as polysaccharide use of native starch and/or modified starch and/or pectin and/or alginate, and/or native cellulose, as a protein-containing substance use milk and/or soy protein.

In a comprehensive Supplement for the production of macaroni products of fast preparation can additionally add vegetable powders - beets, carrots, pumpkins, and others that give color pasta.

Taste and/or aroma additives may be additionally included or kneading dough, or can rasfasovyvaetsya separately and included in the package of pasta.

The following examples illustrate the present invention. The complex is prepared by mechanical mixing of the two parts in the estimated correlations are presented in table 3, and in the first part consists of a substance in accordance with table 1, while the second part of the additive input is t matter in accordance with table 2. To improve the manufacturability of complex additives can be pre-mixed with a carrier. The composition of the medium is given in table 4, while in the complex additive may optionally be made vegetable powders.

Example 1.

In a mixing bowl machine put the flour, the complex additive in an amount of 0.1% by weight of flour and liquid phase, the amount of which allows you to get the dough with a moisture content of 28%, produce a batch of dough. After kneading pasta formed through the matrix and dried.

Example 2.

In a mixing bowl machine put the flour, a comprehensive Supplement taken in an amount of 0.005% by weight flour, dissolved in water, the amount of which allows you to get the dough with a moisture content of 32%. Then pasta molded and dried. The brewing time is pasta, cooked according to the proposed method, is not more than 5-6 minutes, when brewed with hot water or broth destruction of form products is not observed.

Example 3.

In a mixing bowl machine put the flour, previously mixed with a complex additive, taken in an amount of 1.5% by weight of flour. The liquid phase add up to achievement test humidity of 32%. Then pasta molded and dried.

Example 4.

The method is carried out as in example 1, but additionally for kneading dough make aromatic additives.

Example 5.

Example 6.

The method is carried out as in example 3, but additionally for kneading dough contribute flavour.

Example 7.

The method is carried out as in example 1, but additionally in the composition of the additive is injected powder beet.

Example 8.

The method is carried out as in example 2, but additionally in the composition of the additive is injected powder carrot.

Example 9.

The method is carried out as in example 3, but additionally in the composition of the additive is injected powder pumpkin.

Received pasta fast food have a wall thickness of not more than 1.00 mm, pleasant appearance and taste, have a structure that ensures their readiness when dispensing water or broth temperature 85-100C for a period of not more than 5-6 minutes, and when brewing pasta celebrated their stable form. In the proposed method, the cooking time of pasta when brewed with hot water or broth for about 5-6 minutes - no more than the cooking time of pasta, past hygrothermal processing (cooking time also 5-6 minutes), while making some additives, such as mashed potatoes in an amount up to 15%, the structure collapses pasta and the Delia - products become sticky, decreases their elasticity, they lose their appearance, and the broth becomes cloudy, which is not observed in the proposed method. Pasta quality of the proposed method is not inferior to the quality of pasta fast food using groceries processing, but technological operations during the process simpler due to the absence of a fairly time-consuming process steps. From the experimental data we can conclude that the proposed method of production produces a pasta fast food without the use of hygrothermal treatment, with the introduction of an additive complex structure contributes to making products such structure that enables water or broth to quickly penetrate into the product and to maintain a stable form of products and their brewing hot water or broth temperature of 85-100°not increased and is not more than 5-6 minutes. In addition, pasta, obtained by the proposed method, have an attractive appearance, color, taste and do not darken during storage.

1. Method for the production of pasta fast food with a wall thickness of not more than 1.00 mm, including kneading dough from flour and liquid phase, forming semi-finished product by extrusion and drying, characterized in that when kneading the dough introduce a comprehensive Supplement that consists of 2 parts, the first includes ascorbic acid and/or citric acid and/or their salts, are administered in the amount of salt of carbonic acid and/or salt of phosphoric acid; the second part of the additives include salts of sulfurous acid with the addition of surfactants and/or amino acids, while the first and second parts of the complex supplements take in the ratio(6,0:84,0):(16,0-94,0), the complex additive is used in amounts of from 0.005 to 1.5% by weight of flour.

2. The method according to claim 1, characterized in that the complex additive is applied to the carrier, which is used as the polysaccharide and/or protein-containing substance, and/or salt, and/or iodized salt, as well as polysaccharide use of native starch and/or modified starch and/or pectin and/or alginate, and/or who provide cellulose, as a protein-containing substance use milk and/or soy protein.

3. The method according to claim 1 or 2, characterized in that the complex additive for the production of pasta fast food additionally add vegetable powders.

4. The method according to claim 3, characterized in that as a vegetable powders use powders beets, carrots, pumpkin.