RU2137398C1 - Method of producing instant macaroni products - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves preparation of dough with moisture content no less 28% from flour of cereal and legume crops in ratio 1:(0.01-0.30) mas.pts. Used as cereal flour is flour with gluten content no less 23% or flour with weak gluten. Kneading is carried out by preliminary mixing of dry components and adding water and surface-active substance in the amount of 0.05-0.10% to flour mass. The dough is formed and treated with steam. Half-finished product is dried by convective method using steam and heated fat, and prepared products are packed. EFFECT: increased dough plasticity; reduced losses of macaroni dry substances in boiled water. 4 cl, 3 ex

Description

 The invention relates to the production of pasta, and in particular to methods for the production of instant pasta.

 A known method for the production of pasta, which can be brought to readiness by adding boiling water. The method involves preparing a soup mixture containing meat and / or vegetable extract, monosodium glutamate and one or more flavoring substances. In particular, such a soup mixture contains protein components (meat powder, protein extract), vegetable components (onion powder, seeds or white celery root, dry tomato powder), fat component, potato or other starch. This soup mix is used for kneading dough or is introduced into the dough already when kneading. Pasta is formed from dough (UK patent N 1069635, A 23 L 1/16, 1967).

 Since in production it is often necessary to use flour with a low gluten content or with low gluten (for example, baking flour in accordance with TU 8RF 11-95-91), to ensure the required characteristics of the finished products (cooking time until ready, elasticity and durability of pasta after cooking) as the main raw materials use protein-containing components: milk proteins, dry gluten of wheat flour, soybean processing products.

 A known method for the production of quick cooking pasta, in which to strengthen gluten, use whey (a. C. USSR N 1338834, A 23 L 1/16, 1987). In this case, heat-treated whey is used, as well as modified starch obtained by extrusion in the presence of whey.

The method includes mixing flour with a starch-containing product obtained by washing gluten from wheat flour, and heat treating the mixture in an extruder at 180-200 ^° C and a pressure of 5.8 - 8.0 MPa for 1-3 minutes, followed by wetting the resulting milk product serum with a moisture content of 16-18%. Kneading the dough and molding is carried out in an extruder at 120-150 ^o C and a pressure of 4.0 to 7.0 MPa for 2-5 minutes

 The use of whey in this method allows to increase the nutritional value of the product due to the fact that the milk protein contained in the whey is retained by active starch groups, and the amount of substances passing into cooking water is reduced.

 However, the method differs in the duration and complexity of the preparation of raw materials. In addition, the disadvantages include the use of perishable raw materials - whey.

 The closest to the claimed technical essence and the achieved result is a method for the production of instant pasta, involving the use of a mixture of corn, soy, wheat flour in the ratio (45-85) :( 15-40) :( 0-30) wt.h. Moreover, the starch in this mixture is partially gelatinized, which ensures quick preparation of the product. Hydrophilic colloids and other common ingredients may be added to prepare the products: eggs, protein, mineral salts and other additives (UK patent N 1280555, A 23 L 1/16, 1972).

 Obtained by this method, the product contains a significant amount of nutrient protein substances introduced with soy. At the same time, the introduction of up to 40% of legume flour is accompanied by an increase in the loss of dry substances in cooking water, which eliminates the enrichment of the product with valuable raw materials.

 In addition, the use of large quantities of legume flour results in a sticky dough with low ductility, which is unsatisfactory in the process of forming a semi-finished product.

 The technical result of the invention is to give the semi-finished product the necessary plastic properties and reduce the loss of dry matter from pasta to cooking water. The technical result is achieved by the fact that in the method for the production of instant pasta, including the preparation of dough from flour of flour and flour of legumes, mineral salts and water, molding of a semi-finished product, its drying and packaging, flour with a gluten content of less than 23% is used as grain flour or flour with weak gluten, while cereal flour and legume flour are taken in a ratio of 1: (0.01-0.3) parts by weight, a food surfactant is used in addition to ve 0.05-0.10% by weight of flour. The dough is prepared with a moisture content of at least 28% by pre-mixing the dry components and the subsequent addition of a surfactant and water. After molding the semi-finished product, it is treated with steam, and the semi-finished product is dried by convection using steam or heated fat.

 The formation of the semi-finished product can be carried out by rolling on rolls.

 During molding, the surface of the dough can be treated with a food-grade surfactant.

 When forming, it is better to use rolls, the surface of which is also treated with a food-grade surfactant.

 The method is carried out in accordance with the following examples.

 Example 1

 A mixture of baking wheat flour with a gluten content of 19% and semi-defatted soy flour, taken in the ratio (1: 0.01), parts by weight, is sieved through a sieve and passed a thin layer (6-8 mm) through specially installed magnetic traps.

 50 kg of a mixture of wheat flour and soy flour are loaded into the dough mixer, 0.9 kg of table salt, 0.09 kg of sodium glutamate and granulated sugar are added, lightly mixed, then 16 l of water are added and glycerol monostearate dispersed in distilled water taken in the amount of 0.1% by weight of flour.

 After mixing, a crumbly dough with a moisture content of 30% is formed.

 The finished dough through the dispensing mechanism is fed into the molding mechanism, where the resulting test tape with a thickness of 3 mm is cut into separate strips of the semi-finished vermicelli.

When forming a semi-finished product, the dough does not stick to the rolls. The semi-finished product is steamed on a conveyor with steam at a temperature of 100 ^o C for one and a half minutes. Then cooled, cut into portions and dried using steam. The finished product is packaged.

 Example 2

 Wheat flour with weak gluten (an indication of IDK is 110 units) and soy flour, taken in the ratio (1: 0.05) parts by weight, are sifted through a sieve and passed through magnetic traps.

 50 kg of a mixture of wheat and soya flour are loaded into the mixer, 0.9 kg of table salt, 0.005 kg of ammonium hydrogen phosphate, 0.09 kg of granulated sugar are added. The components are mixed until a homogeneous mass. The "Emultin M-501" dispersed in water, taken in an amount of 0.05% by weight of flour, is added to the mass, then 15 liters of water are poured, providing a moisture content of dough of 28%.

 Kneading is carried out for 15 minutes, obtaining a crumbly dough that is uniform in moisture, color and consistency.

The dough is served to form a semi-finished product on the rolls of the surface, which are treated with a surfactant - glycerol monostearate. When forming a semi-finished product, the dough does not stick to the rolls. Semi-finished noodles are steamed with a temperature of 98 ^o C, cooled and cut into portions. Portions of the semi-finished product are placed in molds and subjected to frying in fat with a temperature of 145 ^o C. Get dried pasta, which is then packaged.

 Example 3

 A mixture of baking wheat flour with a gluten content of 21% and soy flour, taken in the ratio (1: 0.30) wt. hours, taken in an amount of 50 kg, is loaded into the mixer, add 0.9 kg of sodium chloride, 0.005 kg of ammonium hydrogen phosphate, 0.09 kg of granulated sugar and mix until smooth. Then add 0.1% to the mass of flour distilled monoglycerides and water in an amount providing a moisture content of dough 32%.

 Further processing of the test is carried out analogously to example 2, but when molding on the surface of the test, distilled monoglycerides are additionally applied with a thin layer. Ready dough is packed.

Claims (4)

 1. A method for the production of instant pasta, including the preparation of dough from cereal flour and leguminous flour, mineral salts and water, the formation of a semi-finished product, its drying and packaging, characterized in that flour is used as cereal flour with a gluten content of less than 23% or flour with a weak gluten, while cereal flour and legume flour are taken in a ratio of 1: (0.01-0.30) parts by weight, food surfactant is additionally used to prepare the dough in an amount of (0.05-0 , 10)% to the mass of flour , Dough is prepared with a moisture content not less than 28% by premixing dry components and then adding the surfactant and water, after shaping semifinished it is steamed, and dried semifinished product is carried out by convection method using steam or hot fat.  2. The method according to p. 1, characterized in that the molding of the semi-finished product is carried out by rolling and cutting on rolls.  3. The method according to p. 1 or 2, characterized in that during molding the surface of the dough is treated with a food-grade surfactant.  4. The method according to p. 2, characterized in that when forming use rolls, the surface of which is treated with a food-grade surfactant.