RU2839859C1 - Mixture for making pasta - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of pasta products. Mixture for making pasta contains grit of spring durum wheat and grit of high-glassy spring soft wheat at ratio of 75:25 of the total weight of the dry composition.

EFFECT: invention enables to obtain a product with high rheological, cooking, structural and mechanical properties while reducing the cost of the finished product.

1 cl, 5 dwg, 1 ex

Description

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

A method for producing pasta is known (patent SU No. 615913, A23L 1/16, published 25.07.1976, Bulletin No. 27). Pasta is made on the basis of soft highly vitreous wheat flour with the addition of binders, wherein sodium alginate (0.3-2.5%), calcium gluconate or lactate (0.2-1.2%) and potash (0.2-0.8%) are used as binders. The resulting dough mass according to the invention is formed by conventional methods and processed into various pasta products.

The disadvantage of the product made by this method is that the elimination of at least one of the added components leads to a negative effect. Sodium alginate can cause allergic reactions. It is also a product made from soft wheat flour, which boils down, high losses of dry substances, contains a greater amount of easily digestible starch, which increases the caloric content of the product.

A composition for the production of pasta is known (patent RU No. 2430516, A23D 2/00, A23L 1/16, published 10.10.2011, Bulletin No. 28). The composition for the production of pasta contains durum wheat flour (5%), soft baking wheat flour (85%) and chickpea flour (10%). Flour from durum wheat varieties is mixed with soft baking wheat flour and chickpea flour. The amount of water for mixing is determined by calculation, taking into account the moisture content of soft baking wheat flour, durum wheat flour and chickpea flour. The prepared mixture of the three types of flour and water is fed into the first trough of the dough mixer, after which the finely lumpy dough, uniform in moisture, enters the second trough of the dough mixer, connected to the screw chamber. Pasta presses are used to produce pasta. The pressed pasta is dried in cabinet dryers.

The disadvantage of this composition is the use of only soft wheat flour in the dough, since for pasta, a high starch content leads to an increase in the caloric content of the finished product. Also, the introduction of non-traditional raw materials into the recipe affects the appearance and taste of the product, differing significantly from classic pasta.

The composition of the dough for the production of pasta is known (patent RU No. 2289952, A23L 1/16, published on 27.12.2006, Bulletin No. 36). The dough composition contains wheat flour and water as the main components, while it additionally contains protein-containing additives - legume flour, namely pea flour in the amount of 10% of the weight of wheat flour, or lentil flour in the amount of 10% of the weight of wheat flour, or a complex additive consisting of bean flour in the amount of 2.5% of the weight of wheat flour and rowan puree in the amount of 7.5% of the weight of wheat flour. The type of kneading is selected in relation to the specific operating conditions of the enterprise, depending on the range of manufactured products, the quality of the main raw materials, the type of equipment on which the products are manufactured. The amount of water for mixing is determined by calculation, taking into account the moisture content of wheat flour and pea flour. Pasta presses of periodic action are used to produce pasta products. The prepared mixture of flour and water is fed into the first trough of the dough mixer of the press, after which the homogeneous in moisture, finely lumpy dough enters the second trough of the dough mixer, connected to the screw chamber. The pressed pasta products are dried in cabinet dryers, using rational drying modes.

The disadvantage of this dough composition is that the content of raw gluten in wheat flour should not be lower than 28%, since when adding additives, this can lead to a significant decrease in the content of raw gluten in the dough (less than 26%), which will entail a decrease in the quality of finished products. Also, when adding legumes and berry additives, there is a loss of all the useful, taste and color properties of standard pasta products.

The closest in technological essence to the claimed invention are multigrain pasta products (patent RU No. 2663615, A23L 7/109, A23L 7/113, published 07.08.2018, Bulletin No. 26). Dry pasta products contain 70% durum wheat flour and 20-30% whole-grain non-wheat grain flour (40% oatmeal, 30% barley and 30% rye). At the kneading stage, the mixture of cereals, ground to flour no more than 450 microns in size, with durum wheat flour in a ratio of 30:70 is moistened to 35%. Pressing occurs with the removal of excess air mixture by vacuuming for better compaction of the dough at a dough temperature of 45-50°C through matrices with a pressing pressure of 80-100 bar. Drying occurs in several stages of 3-4 hours to 12-12.5% moisture content of the products and cooling of the products after drying to a temperature of 28-29°C with subsequent packaging.

The disadvantage of these pasta products is the addition of non-traditional raw materials to the mixture, which, like other analogues, changes the organoleptic and cooking properties of the pasta products.

The technical result of the invention is the creation of a mixture for the production of pasta products that meet production standards, with reduced cost price with rational use of durum wheat semolina.

The technical result is achieved by the fact that in the proposed technical solution, pasta products are made from a mixture of semolina of spring hard wheat and spring soft highly vitreous wheat with high technological potential at a ratio of 75:25 from the total mass of dry components obtained in a screw mixer, brought in a mixer-kneader to a moisture content according to the calculation and pressing through matrices in a press screw with the removal of excess air mass, drying in several stages with subsequent cooling of the finished pasta products to the storage and packaging temperature.

There is no known solution in the prior art that contains a set of features similar to the proposed solution.

The use of a mixture of semolina of spring durum wheat and semolina of spring soft highly vitreous wheat in a ratio of 75:25 of the total mass of the dry composition of the components for obtaining pasta in the proposed technical solution is optimal and allows obtaining a product with high rheological, cooking, structural and mechanical properties while reducing the cost of the finished product.

Reducing the amount of spring durum wheat semolina to 75% and introducing into the mixture semolina of spring soft highly vitreous wheat in an amount of no more than 25% of the total dry mass of the components maintains the optimal quality indicators of the product, and when introducing less than 25% of spring soft highly vitreous wheat semolina of the total dry mass of the components, it does not provide a positive economic effect. This is due to the fact that this type of raw material with a vitreousness index of 84%, a gluten content of 30-36% and its quality of 1-2 groups is closest in terms of the main quality indicators to spring durum wheat, which allows using it for the production of pasta without compromising quality.

Pasta products made from the mixture according to the proposed technical solution, unlike the prototype, do not differ from standard pasta products made from spring durum wheat in terms of the main quality indicators.

The mixture for making pasta is obtained as follows. The components of the mixture for making pasta from semolina of spring durum wheat and semolina of spring soft highly vitreous wheat in a ratio of 75:25 of the total mass of the dry composition are fed through dosing augers into the auger mixer. The resulting dry mixture, as a result of intensive mixing with water in the mixer-kneader, turns into dough in the form of a loose mass of moistened lumps. Pressing of the dough in the press auger is carried out with the removal of excess air mass by vacuuming through matrices. Drying of the resulting semi-finished products is carried out in several stages until the moisture content of the products is 12-12.5%. The resulting pasta is cooled and then packaged for storage.

An example of a specific mixture for making pasta products using the proposed technical solution. This technical solution allows for the effective use of the potential of modern achievements of Saratov selection in terms of the quality of spring hard wheat and spring soft high-vitreous wheat. Whereas, in regulatory documents for the production of pasta products, the introduction of up to 15% of soft wheat flour in a commercial batch, depersonalized by varietal affiliation, is allowed, since it is believed that exceeding this threshold significantly worsens the quality of the product.

A mixture for making pasta from semolina of spring durum wheat of the "Elizavetinskaya" variety with a vitreousness index of more than 85-90%, a protein content of 14-15%, a gluten content of 28-30% and its quality of at least group 2 and semolina of spring soft highly vitreous wheat of the "Alexandrite" variety with a vitreousness index of 84%, a gluten content of 30-36% and its quality of groups 1-2, with a grinding size of no more than 450 μm and no less than 0.135 μm. The components of the mixture are fed through auger-dosers to a screw-mixer at a ratio of semolina of spring durum wheat to semolina of spring soft highly vitreous wheat of 75:25 from the total weight of the dry composition in the absence of added water. The resulting mixture, as a result of intensive mixing in a mixer-kneader with water, turns into dough in the form of a loose mass of moistened lumps. Pressing of the dough in a press screw is carried out with the removal of excess air mass by vacuuming for better compaction and pressing of the dough through matrices. Drying of the resulting semi-finished products is carried out in several stages to a humidity of 12-12.5% of the resulting pasta, with further cooling for storage and packaging.

Figure 1 shows a graph of the structural properties of pasta samples: sample 1 is a product manufactured using the proposed technical solution; sample 2 is a product manufactured using the prototype.

Table 1 presents comparative data on the cooking properties of pasta products: sample 1 is a product manufactured using the proposed technical solution; sample 2 is a product manufactured using the prototype.

Table 2 presents the organoleptic assessment of pasta products: sample 1 - product manufactured according to the proposed technical solution; sample 2 - product manufactured according to the prototype.

Table 3 presents the protein, fat and carbohydrate content and energy value of pasta products: sample 1 - product manufactured according to the proposed technical solution; sample 2 - product manufactured according to the prototype.

Table 4 shows the estimated economic efficiency of pasta production per 1 ton of finished product: pasta 1 - product according to the proposed technical solution; pasta 2 - product according to the prototype.

The structural properties of pasta products made from a mixture of semolina of spring durum wheat of the Elizavetinskaya variety and semolina of spring soft highly vitreous wheat of the Alexandrite variety are 31% higher than those of pasta products manufactured according to the prototype (Figure 1).

The semolina from spring durum wheat used in the mixture contains gluten, which provides binding capacity and elasticity during the dough processing process, and also contributes to the formation of an optimal structure of pasta with a good, familiar taste. The content of semolina from spring durum wheat in the amount of 75% of the total mass of the dry component mixture provides an optimal taste and structure of pasta without changing the main production parameters (Table 1). Products manufactured according to the prototype, in contrast to products manufactured according to the proposed technical solution, have an increased amount of dry residue, a shorter cooking time and a deterioration in taste characteristics.

Pasta products manufactured according to the proposed technical solution have a regular shape, elastic consistency and a pleasant amber shade, which is also characteristic of pasta made from durum wheat (Table 2). Pasta products manufactured according to the prototype have inclusions of non-wheat origin, which give them a grayish shade and a floury taste.

The energy value of pasta products according to the proposed technical solution and products according to the prototype is within the range of indicators of pasta products made from spring durum wheat (Table 3). In products made according to the prototype, the fat content has increased by 2 times, but the carbohydrate content has significantly decreased, which leads to a decrease in the energy value of the product.

The estimated economic efficiency of production of 1 ton of finished product according to the proposed technical solution is 11.5% higher than that of 1 ton of product manufactured according to the prototype and 5.5% higher than that of pasta made from semolina of spring durum wheat (Table 4). Thus, the cost price of products according to the proposed technical solution is lower than the cost price of products manufactured according to the prototype.

Thus, the composition of the mixture for the production of pasta products from 75% semolina of spring durum wheat and semolina of spring soft highly vitreous wheat in the amount of 25% of the total mass of the dry composition does not worsen the performance of finished products, provides high cooking and organoleptic properties, and also reduces the cost of finished products.

The claimed technical solution is industrially applicable, since it can be implemented using known components that ensure high quality of pasta products.

Claims (1)

A mixture for the production of pasta products containing semolina of spring durum wheat and semolina of highly vitreous spring soft wheat in a ratio of 75:25 of the total dry weight of the composition.

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