HU190831B - Method for producing dehydrated vermicellies concentrated with protein of full value - Google Patents

Abstract

Wheat flour is mixed with milk protein concentrate, egg protein or gluten or both, such that the protein additives form at least 30% of the total mass. The homogenised pastry is rolled, mixed with spices or other additives, formed and then dried the usual way.

Description

FIELD OF THE INVENTION This invention relates to a process for the production of protein-rich dry pasta having favorable taste and processing properties.

It is known that dry pasta, alone or in different flavorings, is consumed in large quantities in both mass and individual meals.

The popularity of dry pasta is related to the fact that it can be prepared quickly with a variety of costs. Dried dough is classified as either broad or small, according to their egg content and shape.

Changes in eating habits tend to favor low-calorie meals, which has reduced the use of dry pasta in meals. Dry pasta contains 13-15% protein and is very high in calories. Their protein content is derived from cereal protein and they contain a small amount of essential amino acids (lysine, sulfur-containing amino acids).

In food technology, long-term efforts have been made to increase the protein content of dry pasta production while preserving the dry pasta composition, quality and cooking properties. The protein content of dried pasta may only be increased to some extent by a maximum of 385 g of whole eggs per 1000 g of pure flour.

The protein content of dry pasta can be increased by the addition of gluten, dried egg white, skimmed milk powder or soy flour according to known methods.

Despite its high amino acid content, gluten is not a complete protein because of its low essential amino acid content. The so-called. vital or natural gluten is made from wheat flour. The high gluten content of gluten is beneficial for the dough's elasticity and elasticity, but the cooking properties of the finished dry dough are impaired, and the dough's consistency becomes rubbery, chewy and therefore its enjoyment value is reduced.

The so-called heat treatment devital gluten dry pasta has a better cooking property, but is darker in color than is allowed or usual, which has reduced their commercial value. It is also a disadvantage that the production of devital gluten requires a great deal of expertise, and the quality of the finished product can usually only be checked once it has been incorporated into the dry dough. It is also a disadvantage that devital gluten renders the dough inflexible during cooking.

Dried egg protein-enriched dry pasta has poor cooking properties because the pasta becomes rigid during cooking, easily spread and splits. It also has the disadvantage that the egg protein-rich dry pasta has poor organoleptic properties and has a neutral taste.

The dry pasta used for protein enrichment, made with skimmed milk powder, swells well when cooked, but very easily crumbles and therefore decomposes. As a result, dry pasta made with skimmed milk powder has not become common practice.

It is also known to use soy flour or soy preparations in the preparation of dry pasta. Pretreatment, de-soaking of soy is a delicate operation, its color-retaining properties and its unusual taste inducing effect limit the spread of soy pasta. Hungarian patent specification 183,726 mentions the baking and confectionery industry as one of the uses for whole milk protein concentrates. However, there is no indication that the whole milk protein concentrate is a preferred material component for the preparation of dry pasta. Therefore, it can be stated that increasing the protein content impairs certain properties of the dry dough, increasing the protein content or deteriorating the cooking properties, the texture of the dough is inappropriate or adversely affects the taste of the dough. Until now, it has not been possible to produce a complete pasta with a significant increase in protein content.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a complete protein enriched dry pasta for diabetic purposes having a total protein content of at least 50% greater than a conventional (4 egg) dry pasta composition. It is a further object of the present invention to provide a proteinaceous dry pasta having the same processing, taste and texture as the accepted and required properties of a known dry pasta composition which can be varied according to commercial requirements without loss of quality.

It has been found that a perfectly processed, high protein dry pasta can be produced by combining whole egg protein with milk protein concentrate and optionally vital gluten in the preparation of the dry pasta. According to the composition of the dry pasta thus prepared, the total amount of flour or carbohydrate and other components, raw and auxiliary, excluding the added water, may be reduced to a maximum of 70% by weight, but may be reduced to 40% by weight. containing up to 80% by weight of other carbohydrates and other components. The amount of protein can be increased at the expense of carbohydrates, which is of great importance for the consumption of diabetic, low-calorie diets.

The process of the present invention for the production of proteinaceous dry pasta using cereal flour, vital glutin and egg, characterized in that 55-66% by weight of a mixture of 18-40% by weight of milk protein concentrate and 11-26% by weight of vital gluten and / or egg white solids after mixing. forming the dough and, if desired, flavoring the prepared dough with the addition of a flavoring agent and drying. In the preparation of dry pasta, the cereal flour and solid proteinaceous components are mixed, after mixing, separately dissolved in the egg juice, optionally dissolved in the homogenized flour protein mixture. The proper dough content can be adjusted by adding 28-301% water, which is the original water content of raw materials such as flour, egg juice and milk-white concentrate. In the preparation of dry pasta, after kneading, the dough is stretched, molded, possibly dried and then dried. Small amounts of skimmed-milk powder, lupine protein or dehydrated lupine flour may also be used in lower amounts. However, soy protein concentrate can also be added to protein compo-21

190,831 nens. Instead of whole egg juice, an aqueous emulsion of whole or part powder or whole egg powder may be used. Prior to shaping, vegetables, herbs, dried pulp or quick-frozen derivatives thereof, germs or natural and authorized artificial food colorings, vitamin-containing substances or extracts thereof (carotene or tocopherol) may be added to the dough, if desired. As cereal flour, 5 to 20% by weight of edible wheat bran may be added. The dough thus prepared can be processed in the same way as a traditional dough, and does not require any special technological operations when forming or drying. The dough products produced by the process have excellent organoleptic properties and an attractive appearance. During cooking, the dough remains elastic, smooth and firm, does not split or crumble, does not leave uncooked parts inside, does not stick after rinsing, can be served well, has a pleasant smell and taste, characteristic of egg noodles.

The process according to the invention has the advantage that its carbohydrate content is reduced, in addition to flour, the other raw material components are protein-based. Compared to the average 15% protein content of conventional dry pasta, the protein-rich pasta of the invention contains more than 22% protein and the diabetic pasta variant has more than 30% protein. It also has the advantage of being formulated to meet the most varied commercial needs, with easy access to its raw material components and consistent quality of finished goods.

The process is described in more detail in the following embodiments.

Example 1

Protein-enriched dry pasta is weighed with 660 g of screened flour, 220 g of milk protein concentrate and 100 g of vital gluten. The mixture is blended dry in a kneading machine. Then, in a separate container, 200 g of whole egg juice is prepared and this (dry matter content 20-22% by weight) is added to the blended protein blend to form a dough. The consistency of the dough is adjusted by adding 130-150 g of water. The finished dough is dried after molding.

Example 2

Protein-free dry pasta is made by adding 75 g of milk protein concentrate and 60 g of vital gluten to 220 g of sifted flour. The solid components are homogenized by stirring. Then 5 g of common salt dissolved in 120 g of water are added to make a dough. The dough is rested, molded and then dried to a water content of 25-30% and finally dried.

Example 3

For the production of diabetic dry pasta for 270 g of sifted flour 70 g of edible wheat bran meal

100 g of milk protein concentrate, 40 g of vital gluten are added and the components are unified. In a separate container, dissolve 30 g of egg white powder and 45 g of whole egg powder in 250 g of water. Adding this to a mixture of solid components, a dough is prepared. The dough is hereinafter referred to as "dough 1". process as in the example.

Example 4

To make gluten-poor diabetic dry pasta, 220 g of milk protein concentrate is added to 340 g of screened flour. The solid components are homogenized and 200 g of whole egg juice (dry weight content 20-221%) is added to the homogenized mixture and the dough is kneaded. The dough is shaped and packed after drying.

Example 5

To make flavored diabetic dry pasta, 340 g of screened flour is added 100 g of egg protein concentrate and 30 g of vital gluten, and the solid components are unified. Then, 45 g of whole egg powder is dissolved in 70 g of water, unified with the solid ingredients and 25 g of previously dried egg white dissolved in 90 g of water, and the latter is kneaded into a dough with the flour-protein mixture. The dough is mixed with 10 g of dried minced spinach, and after resting, the dough is stretched, shaped, dried, and finally dried and packaged.

Example 6

To make a protein-rich dry paste, add 550 g of milk protein concentrate, 60 g of lupine protein to 550 g of sifted flour and mix until uniform. Then, 35 g of egg white powder (dried egg white) is dissolved in 180 g of water and this solution is added to a mixture of solid components to form a dough. After molding, the dough is dried.

Claims (6)

Claims A process for producing proteinaceous dry pasta using cereal flour, vital glutin and egg, characterized in that the dough is formulated from a mixture of 55-66% by weight of cereal flour with 18-40% by weight of milk protein concentrate and 11-261% of vital gluten and / or egg white solids. and if desired, flavoring the prepared dough with the addition of a flavoring agent, and then dried. Method according to claim 1, characterized in that the cereal flour and the solid proteinaceous components are unified, optionally after addition of common salt and water dissolved in the egg juice, and the mass is uniformly repeated. Process according to claim 1 or 2, characterized in that, as cereal flour - more than 31% of cereal flour Based on 190 831 pounds - 5-20 +% wheat bran meal is used. 4. The method of claim 3, wherein the protein enrichment is by addition of skimmed milk powder, lupine protein, de-starch flour or soy protein concentrate. 5. A process according to any one of claims 1 to 4, characterized in that the unified dough is stretched, shaped and dried and then dried. 6. A process according to any one of claims 1 to 6, characterized in that vegetables, herbs, dried, paste or quick-frozen derivatives thereof, germ extracts, natural or authorized artificial food colorings, flavorings or flavor enhancers or extracts thereof are added to the dough. Without drawing Published by the National Office of Inventions Responsible for publishing: Zoltán Himer, Head of Department Collected by the Printing Industry (878343/09) 89-0010 - Dabasi Nyomda, Budapest - Dabas Director: Csaba Bálint Director