RU2265371C1 - Dough composition for macaroni products - Google Patents

Abstract

FIELD: food-processing industry, in particular macaroni production.

SUBSTANCE: dough composition for obtaining of macaroni products contains wheat flour, water, and chicken meat or veal meat used in an amount of 15% by weight of flour. Meat additives are ground to 325±25 micron sized particles.

EFFECT: improved physicochemical, structural-mechanical and cooking properties of macaroni products.

3 tbl, 2 ex

Description

The invention relates to the food industry and can be used in the production of pasta of high biological value.

The known composition of the test for the production of pasta [1], containing wheat flour and water in an approximate ratio of 3: 1, depending on the moisture and quality of the main raw material.

A disadvantage of the known composition is that for the preparation of the dough, wheat flour is used, obtained by grinding the central part of the endosperm of the grain, characterized by a high starch content and low protein content. The amino acid composition of the protein is unbalanced; The rate of such essential amino acids as lysine and threonine is 44 and 75%, respectively.

The problem to which the invention is directed, is to create a test for the production of pasta of high biological value with improved organoleptic, physico-chemical and structural-mechanical and cooking properties.

This is achieved by the fact that the composition of the dough for the production of pasta containing wheat flour and water, unlike the prototype, contains chicken meat in an amount of 15% by weight of flour or veal in an amount of 15% by weight of flour.

The use of new prescription components allows you to increase the protein content and balance the proteins of pasta by amino acid composition (table 1). As a control sample, pasta produced according to a traditional recipe, i.e. from wheat flour and water.

The protein content in products with the addition of chicken meat is 14.35 g / 100 g, i.e. 38.0% more than in the control sample (10.4 g / 100 g); in products with the addition of veal - 16.25 g / 100 g, i.e. 56.3% more than in the control sample. It should be noted that the lysine content in samples with meat additives is almost 2 times higher than in the control sample.

Thus, when introduced as a prescription component of a meat supplement, the resulting pasta is characterized by a high content of protein and essential amino acids.

Example 1. To obtain a test for the production of pasta, chicken meat in an amount of 1.5 kg per 10 kg of flour is washed, cut into small pieces, and crushed until the particle size of the meat additive is not more than 325 ± 25 μm. Finely ground chicken meat is pre-mixed with water.

Wheat flour is pre-sieved.

The type of batch is selected in relation to the specific working conditions of the enterprise, depending on the assortment of products manufactured, the quality of the main raw materials, the type of equipment on which products are produced, etc.

The amount of water per batch is determined by calculation, taking into account the moisture content of flour and chicken meat.

To produce pasta, batch pasta presses are used.

The prepared flour and a mixture of water and minced meat are fed into the first trough of the dough mixer, after which the homogeneous in moisture content, finely crumpled dough enters the second trough of the dough mixer connected with the screw chamber.

Pressed pasta is dried in cupboard dryers using rational drying conditions.

Example 2. The technological process for the production of pasta is carried out as in example 1, but as a meat supplement, veal is used.

The veal is washed, cleaned from the tendons as necessary, cut into small pieces, crushed until the particle size of the meat additive is not more than 325 ± 25 μm. Finely ground veal is pre-mixed with water.

The dough for the production of pasta with the addition of chicken and veal meat is characterized by high rheological parameters (table 2), which, in our opinion, is associated with a change in the structure of the dough. Large-sized particles of meat products are, as it were, embedded in the bulk of the wheat dough as a result of pressing, and in this case the so-called reinforcement process is observed, that is, hardening the structure of the dough, increasing its resistance to external load.

The produced pasta is characterized by a high content of protein and basic essential amino acids (table 1); good physico-chemical, strength and cooking properties (table 3): the main indicator of the cooking properties of pasta samples with meat additives is the loss of dry matter in the cooking medium - 16.55-27.27% lower compared to the control sample; have a smell and taste characteristic of a meat supplement, as well as an attractive appearance.

In the production of this type of pasta, it is desirable to use wheat flour with a raw gluten content of not less than 28%.

The use of meat additives in amounts of less than 15% by weight of flour does not significantly increase the protein content in pasta and improve its amino acid composition.

The use of meat additives in amounts of more than 15% by weight of flour can lead to a significant decrease in the content of raw gluten in the dough (less than 26%), which will entail a sharp decrease in the quality of the dough and finished products.

The analysis of microbiological indicators and safety indicators of pasta with meat additives showed that they fully comply with the requirements of SanPiN 2.3.2.1078-01.

Thus, the proposed composition of the test allows you to get pasta of high biological value with high quality, microbiological purity and safety.

Claims (1)

The composition of the dough for the production of pasta, containing wheat flour and water, characterized in that it additionally contains chicken meat or veal in an amount of 15% by weight of the flour, while the meat additives are crushed to a particle size of not more than 325 ± 25 μm.