Method for manufacture of macaroni products

FIELD: food-processing industry, in particular, obtaining of macaroni products.

SUBSTANCE: method involves producing macaroni products from dispersed wheat grain (soft white spring wheat) by wetting the latter in water at temperature of 40°C at grain-to-water ratio of 1:1, with the use of enzyme preparations of cellulolytic action, i.e., Celloviridin or Pentopan 500BG, utilized in an amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in an amount of 0.2 g per 100 g of grain in order to provide pH medium optimal for action of enzyme preparations, said medium providing pH value of 4-5, for time sufficient for achievement of moisture content of 32-33% by grains.

EFFECT: wider range of raw material stock for producing of macaroni products and improved quality and microbiological purity of macaroni products.

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The invention relates to food industry, in particular for pasta production, and can be used in the production of macaroni products of high nutritional value.

A known method for the production of pasta, in which pre-soaked in water until naklevyvaniya their germ whole grain wheat after otseivaniya excess water is dispersed and mixed with a thickener in an amount less than 20 wt.%, as a thickener use different types of flour and/or various types of polysaccharides (RF patent No. 2138970).

The disadvantage of this method is that during a long soak is a partial germination of grain and a significant change in its protein-proteinase and carbohydrate complexes, resulting, in particular, reduces the amount of laundered gluten, and its physical properties weaken, which subsequently has a negative impact on the quality of pasta. In addition, prolonged soaking leads to the fact that a large part of the dry matter of grain goes into the water, which reduces its nutritional value and, as a consequence, the nutritional value of products, and significantly reduced microbiological purity of wheat.

The problem to which the invention is directed, is the expansion of the resource base on what I pasta production, the expansion of the range of pasta products, enhancing its nutritional value, production of macaroni products of high quality and microbiological purity, conforming to the requirements of applicable Regulations.

This is achieved by a method for production of pasta, involving soaking whole grains of wheat, its dispersion, the preparation of the dough, forming the dough pasta, drying, unlike the prototype using a grain of wheat type III (spring white-grained), soaking grains is carried out in water at a temperature of 40°With the ratio of grain and water 1:1 with the use of enzyme preparations cellulolyticus action - cellovyridin G3x or Pentopan 500BG in the amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in an amount of 0.2 g per 100 g grain to create a pH equal 4-5, during the time necessary to achieve the wheat grain moisture 32-33%.

The production of pasta made of whole wheat unlike pasta from a variety of flour helps to keep them in the peripheral part of the grain, rich in dietary fibre, protein, vitamins and minerals.

Use when soaking the grain in water temperature 40°intensifies the absorption of moisture grain and grain humidity reaches 32-33% after 5 hours the soaking, while at a water temperature of 20 and 30°this is much slower: more than 8 and 6 hours, respectively.

Use when soaking grains enzyme preparations cellulolyticus action - cellovyridin G3x and Pentopan 500 BG even more intensified the process of achieving grain moisture 32-33%, which indicates the initial stage of the process of enzymatic hydrolysis of cellulose and hemicellulose that are included with cell wall membranes, and increase access of moisture to other component parts of the wheat kernel, providing more rapid swelling.

To create the optimum pH for the activity of a selected enzyme preparations, namely pH 4-5 was used ascorbic acid. On the one hand, the pH level helps to slow down the growth of microbiological contamination of wheat grain that can have a positive effect on the microbiological purity of the finished pasta from the dispersed grains because the decrease in pH reduces the activity of enzyme systems microflora (table 2). On the other hand, the very ascorbic acid in the pasta industry, typically used as an improver for hardening of the structure of gluten and as a whole pasta dough, which in this case in conjunction with reducing the duration of soaking helps improve the rheological properties of pasta dough (table 3).

With increasing enzyme dosage of the drug in the presence of ascorbic acid the achievement of the moisture content of the grain mass is equal to 32-33%, occurs for a shorter time. So, when using the enzyme preparation of cellovyridin G3x in the amount of 0.08; 0,24; 0,4; 0.56 g per 100 g of grain soaking time was just over 4 hours; 3,5; of 3.0 and 2.6 h, respectively. When using enzyme preparation Pentopan 500 BG in the amount of 0.002; 0,004; 0,006; 0.008 g per 100 g of grain - 4,0; 3,0; 2,6; and 2.3 h, respectively.

A significant reduction in the time consuming process of soaking the grains with the use of enzyme preparations cellulolyticus action has a positive effect on the quality of the finished grain pasta. The main indicator of the cooking properties of the finished product - loss of solids in the cooking water is not exceeded (according to GOST R 51865-2002 not more than 9% for products made of bread flour). This indicator is lower the higher the dosage of enzyme preparation (table 1).

The proposed method is as follows.

Example 1. The washed wheat soaked in water temperature of 40°using enzyme preparation of cellovyridin G3x in the amount of 0.08 g per 100 g of grain and ascorbic acid in the amount of 0.2 g per 100 g of grain until the grain moisture 32-33%. Duration is soaking grains is 4.2 hours. Grain moisture 32-33% is subjected to double dispersion obtained grain weight additionally mix in a mixing bowl trough pasta press, are compressed. Wypracowanie uncooked pasta is subjected to cutting, drying and cooling.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 2. Soaking grains of wheat carried out as in example 1, but the enzyme preparation of cellovyridin G3x contribute in the amount of 0.24 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% is 3.5 hours.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 3. Soaking grains of wheat carried out as in example 1, but the enzyme preparation of cellovyridin G3x contribute in the amount of 0.4 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% is 3.0 hours.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 4. Soaking grains of wheat carried out as in example 1, but the enzyme preparation of cellovyridin G3x contribute in the amount of 0.56 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% 2.6 hours.

The organoleptic indicators and narocnejsich ready pasta are shown in table 1.

Example 5. Soaking grains of wheat carried out as in example 1, but using an enzyme Pentopan 500 BG in the amount of 0.002 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% is 4.0 hours.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 6. Soaking grains of wheat carried out as in example 1, but using an enzyme Pentopan 500 BG in the amount of 0.004 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% is 3.0 hours.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 7. Soaking grains of wheat carried out as in example 1, but using an enzyme Pentopan 500 BG in the amount of 0,006 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% 2.6 hours.

The organoleptic indicators and cooking properties of the finished pasta are shown in table 1.

Example 8. Soaking grains of wheat carried out as in example 1, but using an enzyme Pentopan 500 BG in the amount of 0.008 g per 100 g of grain. The soaking of wheat grain to a moisture content of 32-33% 2.3 hours.

The organoleptic indicators and cooking properties of the finished pasta is given in that the face 1.

This method allows you to expand the raw material base for the production of pasta, choice of pasta products, get pasta high nutritional value, high quality and microbiological purity.

Method for the production of pasta, involving soaking whole grains of wheat, its dispersion, the preparation of the dough, forming the dough Makar is the R products their drying, characterized in that use wheat grain type III (spring white-grained), soaking grains is carried out in water at a temperature of 40°With the ratio of grain and water 1:1 with the use of enzyme preparations cellulolyticus action - cellovyridin G3x or Pentopan 500 BG in the amount of 0.56 g or 0.008 g per 100 g of grain, respectively, and ascorbic acid in the amount of 0.2 g per 100 g of grain to create a pH equal 4-5, during the time necessary to achieve the wheat grain moisture 32-33%.