RU2723325C1 - Multi-grain noodles - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Multigrain noodles characterized by fact that it is obtained from 70 wt. % of wheat bakery flour and 30 wt. % of whole-milled multi-grain flour, which is a mixture of oat, barley and rye flour, wherein content of barley flour in total dry flour composition is 7–15 wt. %, oat - 3–9 wt. %, rye flour - 7–12 wt. %, at manufacture of noodles the technology of gradual rolling-out of dough is used, at which thickness of dough decreases from 10 mm on the first rolling-out shaft to 1.3-0.9 mm on the eighth rolling shaft, wherein rolling is carried out at ambient temperature of 25 ± 3 °C, and also a sparing drying mode is used with temperature not exceeding 45 ± 3 °C.EFFECT: invention widens range of noodles, which has optimal structure of dough, namely, elasticity, and also has high organoleptic properties of end product.4 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of pasta, namely noodles.

In the field of pasta production, including noodles, baking wheat flour is usually used as the main raw material. Wheat flour pasta contains a lot of carbohydrates and is a source of energy. But the nutritional and biological value of such pasta is not high. In the production of wheat baking flour, a large part of the shell (bran) is removed, which leads to a decrease in dietary fiber and micronutrients.

In order to increase the nutritional and biological value of pasta, namely, to increase the content of amino acids, vitamins, minerals and dietary fiber, various components, both cereal and non-cereal, are added to the raw materials.

So, there is a known method of preparing a dough composition from oat and wheat flour (options) and a dough composition obtained by this method (options) according to patent RU 2352121, published on 04/20/2009. The invention provides three options for a method for preparing dough compositions. According to the first method, a water-flour mixture is prepared with a ratio of wheat flour and water 1: (1-2), it is kept for at least 40 minutes at a temperature of 32-35 ° C and kept in a centrifugal field of a precipitation centrifuge with a separation factor within 240- 300 with the formation of two components - starch with a moisture content of 30-60% and dough with a starch content of 56.9 g in terms of 100 g of dry matter. Oat flour is added to the dough at the rate of 22.1 g per 100 g on a dry matter basis to obtain a dough composition. According to the second method, the water-flour mixture is kept in the field of centrifugal forces of a precipitation centrifuge with a separation factor of 380-800, the starch content in the dough is 22.9 g in terms of 100 g of dry matter. Oatmeal is added to the dough at the rate of 56.1 g per 100 g on a dry matter basis to obtain a dough composition. According to the third method, the water-flour mixture is kept in the field of centrifugal forces of a precipitation centrifuge with a separation factor of more than 900, the starch content in the dough is 7.9 g in terms of 100 g of dry matter. Oat flour is added to the dough at the rate of 71.1 g per 100 g on a dry matter basis to obtain a dough composition. The invention also provides for three variants of the dough compositions obtained by the above methods.

A known method for the production of pasta according to patent RU 2358453, published on 06/20/2009. The method involves the use of a mixture of wheat flour of the highest grade and oatmeal obtained by grinding whole oat grains in a ratio of 60: 40-50: 50 using a cold type of kneading dough with water temperature for kneading dough 25 ° C and humidity dough equal to 37 -38%, kneading pasta dough, pressing it, cutting a technological semi-finished product to obtain a semi-finished pasta, cutting, blowing, drying, stabilizing the semi-finished pasta and cooling the pasta.

Known pasta according to patent RU 2171592, published on 08/10/2001. Pasta made from flour, wheat bran and water. They contain wheat flour of the highest, first or second grade or seeded rye flour, as well as wheat bran in an amount of 45-100 parts by weight. per 100 parts by weight flour.

Known multi-grain pasta (patent RU 2663615), containing about 70% flour from durum wheat and 20-30% whole-grain multi-grain flour of non-wheat crops from the total dry weight of the flour in the absence of added water, while non-wheat crops are oat groats and barley groats. The technology for the production of pasta includes the stage of mixing the flour mixture with water at a mixing temperature of 35-40 ° C, while the water content is not more than 35%. The formation of pasta occurs by pressing and forcing the product through the matrix at high pressure with preliminary evacuation.

This solution is the closest to the claimed solution and therefore selected by the applicant as a prototype.

Multi-grain pasta according to this patent have high nutritional and biological value and high organoleptic properties. However, the technology for producing pasta described in a known patent is applicable to tubular pasta and is not suitable for making noodles related to ribbon pasta. In the technology described in the prototype, the formation of pasta occurs by pressing and forcing the product through the matrices, and the technology for making noodles should include the stage of rolling the dough. In addition, it is advisable that the drying of noodles due to its small cross-sectional dimensions be carried out in a more gentle manner compared to tubular pasta.

The problem to which the invention is directed, is to create a multi-grain noodle with the content in its composition whole-grain multi-grain flour.

Effect: the creation of multi-grain noodles with high nutritional and biological value, high organoleptic properties and a high content of vitamins.

Another technical result is the expansion of the range of pasta.

To solve the problem indicated by the applicant, the multi-grain noodles, according to the invention, are obtained from 70 wt.% Wheat baking flour and 30 wt.% Whole-grain multi-grain flour, which is a mixture of oat, barley and rye flour, while the content of barley flour in the total dry weight of the flour is 7-15 wt.%, oat - 3-9 wt.%, rye - 7-12 wt.%, while in the manufacture of noodles using the technology of gradual rolling of the dough, in which the thickness of the dough is reduced from 10 mm on the first rolling shaft to 1.3-0.9 mm on the eighth roll shaft, while rolling is carried out at an ambient temperature of 25 ± 3 ° C, and also gentle drying mode is used with a temperature not exceeding 45 ± 3 ° C. The temperature of the dough during rolling is from 30 to 32 ° C. Additionally, multi-grain noodles may contain whole-ground buckwheat flour in an amount of not more than 10 wt.% In the total weight of the dry composition of the flour, while for the production of buckwheat flour, buckwheat is used, obtained from steamed buckwheat grain by separating the fruit shells from the kernel.

The term "baking wheat flour" implies that it is produced from soft wheat varieties.

The use of whole-ground multi-grain flour, in particular oat, barley and rye, helps to increase the content of nutrients useful for the body: dietary fiber (by 55%), micro- and macronutrients (magnesium by 127%, phosphorus by 81%, iron by 53%, B1 by 41%, B2 by 55%), as well as increasing the biological value of the product (lysine by 47%, methionine and cystine by 16%).

Increasing the content of dietary fiber has a positive effect on the functioning of the gastrointestinal tract and reduces the risk of diseases of the digestive system, and also provides a feeling of satiety, thereby preventing excessive food intake.

Soluble dietary fiber promotes the extraction of bile acids and increase their excretion from the body, therefore, they affect the metabolism of cholesterol in the body.

Vitamins and minerals contained in whole-ground multi-grain flour are involved in metabolism and strengthen the body's immune system.

Proteins are the structural basis of all body cells and provide their activity. Proteins in the human body are formed from food proteins, which, as a result of digestion, are broken down to amino acids, absorbed into the blood and used by cells. So, lysine is associated with the process of hematopoiesis, leucine and isoleucine are necessary for the normal functioning of the thyroid gland, phenylalanine - the thyroid gland and adrenal glands, methionine affects the metabolism of lipids, provides antitoxic function of the liver and plays a large role in the activity of the nervous system.

An increase in the content of limiting essential amino acids in multi-grain noodles contributes to an increase in their biological value compared to noodles made only from wheat flour.

The percentage of whole-ground whole-grain flour in the total dry weight of the flour (barley 7-15 wt.%, Oat 3-9 wt.%, Rye 7-12 wt.%) Allows the protein balance of pasta according to amino acid composition, increase the content of dietary fiber by 55%.

The baking wheat flour used in the composition contains gluten vegetable protein, which provides binding ability and elasticity during the dough processing process, and also contributes to the formation of an optimal noodle structure with a good familiar taste.

The content of premium baking wheat flour in an amount of about 70 wt.% Of the dry flour composition provides the optimal taste and structure of the noodles.

The use of gluten-free buckwheat flour in the composition of multi-grain noodles allows to reduce its amount in the product, and also helps to increase the nutrient content of the noodles that are beneficial for the body. The claimed buckwheat flour content of not more than 10 wt.% Provides the optimal structure and elasticity of the dough. High levels of buckwheat flour can lead to brittle noodles.

Using in the manufacture of noodles the technology of gradual rolling of the dough at an ambient temperature of 25 ± 3 ° C ensures the optimal structure of the dough, its elasticity during the processing process, and, therefore, the optimal structure and high organoleptic properties of the final product. The temperature of the dough during rolling can vary from 30 to 32 ° C. When the temperature rises above 32 ° C, the consistency of the dough changes, it becomes sticky, which leads to sticking to the cutting knives and a change in shape and size due to stretching under its own weight during the drying process. When the temperature rises above 50 ° C, the dough will be liquefied. When the temperature drops, especially below 20 ° C, the dough will not be elastic, which will lead to difficulty or stop the process.

Use in the manufacture of noodles gentle drying mode with a temperature not exceeding 45 ± 3 ° C (depending on the size of the noodles and performance), prevents loss of vitamins during drying. In addition, this drying mode provides an optimum moisture content of the final product of 12-12.5%. A lower drying temperature will lead to increased humidity of the product and its subsequent deterioration. At a higher temperature and the same time the drying step takes place, the noodles will be dried out, the product will become brittle. At a higher temperature and a reduction in the drying time, the noodles will dry out non-uniformly, the top layer will be overdried, the inside will be wet, and subsequently, when redistributing moisture during storage, the noodles may crack.

The following is an example illustrating the invention.

For the production of multi-grain noodles, a mixture of cereals is used: barley, oat and rye, and the mixture can also be supplemented with buckwheat. Oatmeal is a kernel, freed from flowering films, unpolished. Barley groats is a kernel, partially freed from flower films, unpolished. Rye groats are the core, partially freed from the fruit and seed membranes. Buckwheat is produced from steamed buckwheat grain and is a kernel freed from fruit shells. When steaming, buckwheat groats acquires a brown color and a brighter flavor, which favorably affects the organoleptic properties of the final product.

Oat, barley and rye cereals from storage silos are fed through auger batchers to a mixing auger, magnetically cleaned of metal-magnetic impurities and transferred to a hopper via a discharge pneumatic conveying line.

Next, the cereal mixture is transferred to the multi-grain flour production line, which includes four torn and two grinding systems. The cereal mixture is crushed to the required grinding size and sifted through sieves, while in the finished multi-grain flour the content of particles larger than 450 microns should not exceed 2%.

The resulting multi-grain flour, consisting of whole-ground components of oat, barley and rye cereals, is fed into silos of a bulk storage warehouse. Further, the multi-grain flour passes through the metering screws into the mixer screw, to which baking flour is also fed from the silo with the following quality indicators: sieve residue 140 μm not more than 5%, whiteness not less than 60 cu, mass fraction of ash not more than 0.55%. Moreover, the content of baking wheat flour is about 70 wt.% Of the total dry weight of the flour in the absence of added water, and the content of multi-grain whole-ground flour is 30%.

The total mixture is magnetically cleaned, sieved and fed to the noodle production line.

The resulting mixture enters the mixer, where it is mixed with a 2-4% saline solution, while the water content is not more than 20%. The optimum temperature of the water when mixing is considered to be 25-30 ° C. Due to this, the optimum water-absorbing ability of the flour, a uniform distribution of moisture in the flour is achieved.

Then the finished dough gets into a horizontal continuous dough mixing machine (homogenizer), where the process of intensive mixing and swelling of the dough takes place.

After the homogenizer, the dough enters the receiving tank of the first roll shaft, and a total of eight roll rolls are installed on the line. The dough is gradually rolled out, air is removed from it, the dough is compacted.

The dough is rolled out at an ambient temperature of 25 ± 3 ° C, while the temperature of the dough during rolling can vary from 30 to 32 ° C, which is regulated by the temperature of the water used. Starting from the first roll shaft, the thickness of the dough is reduced from 10 mm to 1.3-0.9 mm on the eighth roll shaft. The technology of gradual rolling of the dough provides the optimal structure of the test, and therefore, the optimal structure and high organoleptic properties of the final product. After the eighth rolling roll, dough rolled to a thickness of 1.3-0.9 mm passes through the knives, where it is cut to a width of 3 mm or 2 mm and hung on metal rods that are evenly distributed on the dryer chains.

In the manufacture of multi-grain noodles, a gentle drying mode is used. The drying process is 3.5-4 hours in time and is carried out in five drying zones.

The drying parameters are shown in table 1.

Table 1. Drying parameters.

Parameters
drying Primary drying Main drying Final drying Cooling Zone 1 Zone 2 Zone 3 Zone 4 Zone 5 Temperature ° C 25-32 32-38 39-45
(no more than 48) 38-42 30-37 Relative humidity 55-65 79-83 74-80 68-73 55-65 35-43

Primary (preliminary) drying is carried out in two zones and allows you to fix the external frame of raw products, fix the shape of the products and not allow them to lose their appearance during the drying process. The temperature in the primary drying zones is 25-38 ° C.

The main drying zone with a temperature of 39-45 ° C allows you to quickly remove moisture with a loss in the proportion of water in noodles up to 16-18%.

Final drying activates a gentle moisture loss mechanism with a less intense degree of drying in temperature (38-42 ° C) and humidity (55-65%) to uniformly dry the noodles to 12-12.5% humidity.

Thus, the maximum drying temperature does not exceed 48 ° C.

The final step in the production of multi-grain noodles is to cool the noodles to a storage and packaging temperature of 28-29 ° C. After this, the noodles are ready for cutting and packaging.

Finished multi-grain noodles may have a thickness of 0.75-1.2 mm, depending on the preferences of consumers.

Examples of dry compositions of multi-grain noodles are shown in table 2.

Table 2.

Ingredient Example 1 Example 2 Example 3 Barley flour, wt.% 12 fifteen 7.5 Oatmeal, wt.% 9 3 7.5 Rye flour, wt.% 9 12 7.5 Buckwheat flour, wt.% - - 7.5 Baking wheat flour, wt.% 70 70 70

Thus, the use of whole-ground multi-grain flour, which is a mixture of oat, barley and rye flour, and in particular, buckwheat flour, helps to increase the content of nutrients useful to the body: dietary fiber, micro- and macronutrients, as well as increase the biological value of the product .

Using in the manufacture of noodles the technology of gradual rolling of the dough at an ambient temperature of 25 ± 3 ° C ensures the optimal structure of the dough, its elasticity during the processing process, and, therefore, the optimal structure and high organoleptic properties of the final product.

The gentle drying mode with a temperature not exceeding 45 ± 3 ° C allows minimizing the loss of vitamins, prevents increased brittleness and ensures optimal humidity of the final product, which helps to increase its organoleptic properties.

The proposed multi-grain noodles have high nutritional and biological value and are characterized by a good structure and high organoleptic properties. In addition, the invention allows to expand the range of pasta.

Claims (4)

1. Multi-grain noodles containing about 70 wt.% Whole wheat flour and about 30 wt.% Whole-grain multi-grain flour, which is a mixture of oat, barley and rye flour, while the content of barley flour in the total dry weight of the flour is 7-15 wt. wt.%, oatmeal - 3-9 wt.%, rye - 7-12 wt.%, while in the manufacture of noodles using the technology of gradual rolling of the dough, in which the thickness of the dough is reduced from 10 mm on the first rolling shaft to 1.3-0 , 9 mm on the eighth roll shaft, while rolling is carried out at an ambient temperature of 25 ± 3 ° C, and also gentle drying is used with a temperature not exceeding 45 ± 3 ° C. 2. Multi-grain noodles according to claim 1, characterized in that the temperature of the dough during rolling is from 30 to 32 ° C. 3. Multi-grain noodles according to claim 1, characterized in that it further comprises whole-ground buckwheat flour in an amount of not more than 10 wt.% In the total weight of the dry flour composition. 4. Multi-grain noodles according to claim 3, characterized in that for the manufacture of buckwheat flour use buckwheat obtained from steamed buckwheat by separating the fruit shells from the kernel.