RU2848331C1 - Instant pasta products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to production of instant pasta products. Instant pasta products contain wheat flour of durum wheat in amount of 55 %, white flax grains in amount of 10 %, camelina flour in amount of 10 % and drinking water in amount of 25 %.

EFFECT: pasta products have enhanced functional properties, increased nutritive value and high organoleptic indices and expands the range of instant pasta products.

1 cl, 4 tbl

Description

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

Pasta products are known that contain wheat flour, drinking water, and are distinguished by the fact that they additionally include flaxseed and buckwheat flour and a premix consisting of vitamins B1, B2, B6 and macro- and microelements: iron, iodine, selenium, zinc, while the original components for pasta are taken in the following ratio, wt. h:

wheat flour 40.9-43.0 buckwheat flour 3.7-4.7 flaxseed flour 1.0-2.0 premix 0.1 drinking water 52.2

[Patent No. 2624210, A23L 7/109].

The disadvantages of these pasta products are their low biological value and low organoleptic properties.

Buckwheat is considered an allergen. For this reason, people prone to food allergies to grains should consume buckwheat flour with caution. The high fiber content can exacerbate gastrointestinal problems and cause constipation.

A premix is a mixture of various vitamins, minerals, amino acids, and other nutrients added to animal feed and food products to improve their quality and nutritional value. However, despite its benefits, premix use can also have negative effects. Some premix components can cause allergic reactions in people with sensitivities to certain substances, may interact with medications taken by the person, reducing their effectiveness or causing side effects, and may interfere with the absorption of other nutrients from food. Excessive premix consumption can cause digestive problems such as diarrhea, nausea, and bloating.

The closest in technical essence to the claimed invention is 1. A method for preparing pasta products, which involves kneading dough from flour, a liquid phase and an enriching additive, shaping the products and drying, characterized in that a mixture is used as an enriching additive, including Jerusalem artichoke powder and iodized salt, taken in a ratio of (9.9-98.5): (1.5-90.9) parts by weight, while the enriching additive is added in an amount of 0.1-20% of the flour weight. 2. The method according to claim 1, characterized in that wheat and/or corn and/or rye and/or rice and/or buckwheat and/or oat flour is used as flour. 3. The method according to claim 1 or 2, characterized in that wheat germ is additionally added at the dough preparation stage. 4. The method according to any one of claims 1-3, characterized in that at the stage of dough preparation, eggshells or edible chalk are additionally added [Patent No. 2166863, A23L 1/16, A23L 1/30].

The disadvantages of this method are low functional properties, low nutritional value and low organoleptic properties of pasta.

The technical result of the claimed invention is the expansion of the range of instant pasta products, the enhancement of functional properties, the increase of nutritional value, and the improvement of organoleptic properties.

The technical result is achieved in that instant pasta products containing durum wheat flour and drinking water additionally contain white flaxseed flour and camelina flour, with the following ratio of the initial components, wt. %:

Durum wheat flour 55 White flaxseed flour 10 Camelina flour 10 Drinking water 25

The use of durum wheat flour, which contains high levels of complex carbohydrates with a low glycemic index, does not stimulate insulin production, and does not lead to weight gain. Unlike regular soft wheat flour, whose main component is starch, this enhances the product's functional properties. Dough made from durum wheat flour is firm and elastic, and pasta does not fall apart, holds its shape, and has a pleasant flavor, enhancing the product's organoleptic properties.

The addition of white flaxseed flour to the formula holds the record for highest lignan content—natural hormones similar in composition to female hormones. White flaxseed flour is rich in beneficial antioxidants, packed with trace elements, and contains large amounts of B vitamins, vitamins A, K, E, PP, sodium, calcium, iron, potassium, zinc, and selenium. Omega-3, Omega-6, and Omega-9 fatty acids, as well as polyunsaturated fatty acids, ensure the proper functioning of body systems. The high protein content helps strengthen muscle mass. White flaxseed flour is also rich in fiber and helps cleanse toxins and excess cholesterol, improves digestion, and maintains normal blood sugar levels, all of which enhance the product's functional properties and nutritional value. By adding flaxseed flour to the dough, it acquires a rich creamy or yellowish hue, which is associated with more natural and healthy products. The texture of instant pasta is improved by its high fiber content, making it more elastic and resistant to overcooking, which improves the organoleptic properties of pasta.

The introduction of camelina flour into the composition gives the pasta a pleasant nutty aroma and piquant taste, which improves the organoleptic properties, the vitamins B, E, D, K and retinol contained in it, macro- and microelements (iron, potassium, calcium, magnesium, copper, phosphorus, zinc), antioxidants, Omega-3 and Omega-6 fatty acids, does not contain gluten, improves the functioning of the gastrointestinal tract and digestion processes, helps to improve the metabolism in the body, neutralizes free radicals in the body, preventing the development of chronic diseases such as cancer and cardiovascular diseases, helps to stabilize blood sugar levels, has an immunostimulating effect, and is low in calories and is suitable for dietary nutrition, camelina flour is rich in fiber and is a good source of protein, which is necessary for the growth and restoration of tissues in the body, which helps to increase the functional properties and nutritional value of the product.

Pasta is prepared as follows. All raw materials according to the recipe are removed from containers and packaging, inspected (substandard raw materials are removed), and weighed on electronic scales. Durum wheat flour, which must comply with GOST 31463-2012, is used in pasta production. Durum wheat flour for pasta. Specifications, edible flaxseed flour "Pleza" and camelina flour "VASKhNiL."

Flour is delivered in bags. Preparation for production involves sifting, magnetic cleaning, and weighing. Sifting removes foreign matter (lint, burlap particles, caked flour lumps, etc.). Sifters equipped with metal screens with openings ranging from 1.0 to 1.6 mm are used for this purpose. To remove metallic impurities, the sifted flour passes through a system of magnetic catchers located along the flour flow path. Automatic batch scales are used for weighing the flour. The prepared flour is fed to the dough mixer for mixing. Sifted durum wheat flour, white flaxseed flour, and camelina flour are simultaneously loaded into the mixer and mixed for 10-20 minutes. Drinking water at a temperature of 75-85°C is then added via a dispenser, as calculated.

The mixing process takes 15-20 minutes. The final stage of dough preparation before shaping is its final "maturation," which involves uniform mixing in a special distributor for 10-15 minutes. This "maturation" phase is related to the colloidal nature of the dough mass. Under the influence of low mixing speed, the internal shear stresses that arise during intensive kneading are relaxed (distributed), while simultaneously forming the dough structure and its rheological properties. These properties are necessary for withstanding the subsequent dynamic loads that occur during rolling. From the distributor, after "maturation," the dough enters a system of rotating rollers, where it takes the form of a flat ribbon ranging from 5-6 mm thick to 0.8 mm at the end of rolling. The rolled dough exits the last pair of rollers and is then fed into a special device, where it is cut into thin ribbons of varying cross-sections. Formed pasta, consisting of narrow strips of dough strands twisted into a spiral, is fed into a steam chamber via a mesh conveyor at a controlled speed. During this slow motion, the raw pasta undergoes hydrothermal treatment with superheated steam. During this high-temperature steam treatment, the pasta is cooked through, creating a cooked, moisture-saturated, and volume-expanded capillary-porous structure. The general parameters for hydrothermal steam treatment of instant pasta are as follows:

- steaming time - 105-160 s;

- temperature in the chamber - 98-100°С;

- humidity of the semi-finished product after steaming - 50-68%.

The formation of pasta briquettes and their arrangement is carried out in two stages:

- portion cutting of strips into briquettes;

- placing briquettes into molds.

The first stage involves cutting the pasta strips into portions of a given length and weight using calibration rollers and a rotary knife.

The second stage involves folding the cut pasta sheet along its long edge. The folded sheets are placed into the molds on the frying chamber's conveyor, where the portions are fixed by width.

Heat treatment of briquettes is carried out by drying with heated air at a temperature of 65-80°C for 15-30 minutes.

After heat treatment, the briquettes are sent for cooling and inspection.

Cooling is carried out in a ventilation chamber that ensures cooling of the product to a specified temperature:

- maximum moisture content of the product at the outlet is 5.5-6.0%;

- processing temperature 36-38°C for 3 minutes.

Inspection of instant pasta is carried out by visual and tasting assessment.

Next, the pasta is packaged and stored. Instant pasta is stored in clean, dry, well-ventilated, pest-free, odor-free, covered warehouses protected from precipitation, with a relative humidity of up to 70% and a temperature of up to 30°C.

Example. All raw materials according to the recipe are removed from containers and packaging, inspected (substandard raw materials are removed), and weighed on electronic scales. Durum wheat flour, which must comply with GOST 31463-2012, is used in the production of pasta. Durum wheat flour for pasta. Specifications, edible flaxseed flour "Pleza" and camelina flour "VASKhNiL".

Flour is delivered in sacks. Preparation for production involves sifting, magnetic cleaning, and weighing. Sifting removes foreign matter (lint, burlap particles, caked flour lumps, etc.). Sifters equipped with metal sieves with openings ranging from 1.0 to 1.6 mm are used for this purpose. Automatic batch scales are used for weighing the flour. The prepared flour is fed to a dough mixer for mixing. 55 kg of sifted durum wheat flour, 10 kg of white flaxseed flour, and 10 kg of camelina flour are added to the mixer simultaneously. The mixture is mixed for 10 minutes, then 25 kg of drinking water at 80°C is added using a dispenser. Mixing time is 15 minutes. The final stage of dough preparation before shaping is its final "maturation," which involves uniform mixing in a special distributor for 10 minutes. This "maturation" phase is related to the colloidal nature of the dough mass. Under the influence of low mixing speed, the internal shear stresses that arise during intensive kneading are relaxed (distributed), while simultaneously forming the dough structure and its rheological properties. These acquired properties are necessary for withstanding the subsequent dynamic loads that occur during rolling. Next, from the distributor, after "maturation," the dough is fed into a system of rotating rollers, where it takes the form of a flat ribbon ranging from 5-6 mm thick to 0.8 mm at the end of rolling. The rolled dough exiting the last pair of rollers is then fed into a special device, where it is cut into thin ribbons of varying cross-sections. Formed pasta, consisting of narrow strips of dough strands twisted into a spiral, is fed into a steam chamber via a mesh conveyor with adjustable speed. During this slow motion, the raw pasta undergoes hydrothermal treatment with superheated steam at a temperature of 100°C. During this 130-second treatment, the superheated steam cooks the pasta, producing a cooked, moisture-saturated, and volume-enhanced capillary-porous product. The moisture content of the semi-finished product after steaming is 60%.

Next, the pasta strips are cut into portions of a specified length and weight using calibrating rollers and a rotary knife, and the cut pasta sheets are folded along their long sides. The folded pasta sheets are placed into molds on the frying chamber conveyor, where the portions are fixed in width.

Heat treatment of briquettes is carried out by drying with heated air at a temperature of 70°C for 30 minutes.

The pasta is then cooled in a ventilation chamber at a temperature of 38°C for 3 minutes, with a maximum product moisture content of 6.0%. After cooling, the instant pasta is inspected visually and by tasting.

Instant pasta is then packaged and stored. Store in clean, dry, well-ventilated, pest-free, odor-free, covered warehouses protected from precipitation, with a relative humidity of up to 70% and a temperature of up to 30°C.

Table 1 shows the organoleptic properties of instant pasta in comparison with the prototype.

An analysis of organoleptic indicators shows that the claimed instant pasta products have high organoleptic indicators in comparison with the prototype.

Table 2 shows the physicochemical properties of instant pasta.

An analysis of the physicochemical properties shows that the instant pasta products comply with the requirements of GOST 31749-2012, General Specifications. Instant pasta products possess high nutritional value.

Table 3 provides data on the nutritional and energy value of instant pasta.

Nutritional and energy value analysis demonstrates that the instant pasta products we claim possess high nutritional value. The protein isolates contained in camelina flour contain a complete set of essential amino acids, demonstrating their high nutritional value. The well-balanced amino acid composition of white flaxseed flour and camelina flour makes them valuable ingredients for food production.

Table 4 provides data on the vitamin and mineral value of instant pasta.

The average content of macro- and microelements, vitamins in the declared instant pasta products complies with the principles of food combinatorics and FAO WHO recommendations and confirms the high nutritional value of the declared pasta product.

These pasta products boast improved organoleptic properties due to the use of durum wheat flour. The dough is elastic and resilient, and the pasta does not fall apart, holds its shape, and has a pleasant taste. The addition of white flaxseed flour to the composition gives the dough a rich creamy or yellowish hue, which is associated with more natural and healthy products. The texture of the instant pasta is improved due to the high fiber content, making it more elastic and resistant to overcooking. The addition of camelina flour imparts a pleasant nutty aroma and piquant flavor.

The declared pasta products have high nutritional value due to the addition of white flaxseed flour and camelina flour to the composition, which contribute to the enrichment of the product with proteins with an increased content of valine, lysine, threonine, arginine, glycine, potassium salts, calcium, magnesium, iron, and many vitamins.

The declared pasta products have high functional properties due to the use of wheat flour from durum wheat varieties containing many complex carbohydrates, which have a low glycemic index, therefore they do not stimulate insulin production and do not lead to weight gain; Due to the introduction of white flaxseed flour into the composition, which holds the record for the content of lignans - natural hormones similar in composition to female hormones, it is rich in beneficial antioxidants, saturated with microelements, contains a large amount of B vitamins, vitamins A, K, E, PP, sodium, calcium, iron, potassium, zinc and selenium, Omega-3, Omega-6 and Omega-9, polyunsaturated fatty acids that ensure the proper functioning of the body's systems, and a large amount of protein helps to strengthen muscle mass, white flaxseed flour is also rich in fiber and helps cleanse the body of toxins and excess cholesterol, improves digestion and maintains normal blood sugar levels; Due to the introduction of camelina flour into the composition, which includes vitamins B, E, D, K and retinol, macro- and microelements (iron, potassium, calcium, magnesium, copper, phosphorus, zinc), antioxidants, Omega-3 and Omega-6 fatty acids, it does not contain gluten, improves the functioning of the gastrointestinal tract and digestion processes, helps improve the metabolism in the body, neutralizes free radicals in the body, preventing the development of chronic diseases such as cancer and cardiovascular diseases, helps stabilize blood sugar levels, has an immunostimulating effect, and is low in calories and is suitable for dietary nutrition, rich in fiber and is a good source of protein, which is necessary for the growth and restoration of tissues in the body.

These instant pasta products are recommended for general public consumption, as well as for specialized nutrition, particularly for people suffering from dysbacteriosis and diabetes, as the presence of vitamins, macro- and microelements in their composition helps improve the functioning of the immune and digestive systems.

The declared instant pasta products were manufactured, tested, and underwent extensive tasting in laboratory conditions at the departments of agronomy, selection and seed production, and food products and food biotechnology of the Federal State Budgetary Educational Institution of Higher Education Omsk State Agrarian University.

Claims (2)

Instant pasta products containing durum wheat flour and drinking water, characterized in that they additionally contain white flaxseed flour and camelina flour in the following ratio of the original components, wt. %: Durum wheat flour 55 White flaxseed flour 10 Camelina flour 10 Drinking water 25