PL439224A1 - Pasta and method of producing pasta - Google Patents

Pasta and method of producing pasta

Info

Publication number
PL439224A1
PL439224A1 PL439224A PL43922421A PL439224A1 PL 439224 A1 PL439224 A1 PL 439224A1 PL 439224 A PL439224 A PL 439224A PL 43922421 A PL43922421 A PL 43922421A PL 439224 A1 PL439224 A1 PL 439224A1
Authority
PL
Poland
Prior art keywords
weight
pasta
amount
water
producing
Prior art date
Application number
PL439224A
Other languages
Polish (pl)
Other versions
PL247608B1 (en
Inventor
Natalia Drabińska
Original Assignee
Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk filed Critical Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk
Priority to PL439224A priority Critical patent/PL247608B1/en
Publication of PL439224A1 publication Critical patent/PL439224A1/en
Publication of PL247608B1 publication Critical patent/PL247608B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Noodles (AREA)

Abstract

Przedmiotem zgłoszenia jest makaron i sposób wytwarzania makaronu jako produktu spożywczego ogólnego przeznaczenia, w tym szczególnie dla dzieci, rekonwalescentów oraz osób wymagających wzbogaconej diety witaminowej. Makaron składający się z mąki z pszenicy durum w ilości od 65,0 — 75,0% wagowych, oliwy w ilości w ilości od 2,5 - 3,0% wagowych, soli od 0,2 - 0,5% wagowych, charakteryzuje się tym, że w swoim składzie zawiera 1,5 – 4,0% wagowych liści brokułów poddanych uprzednio procesowi liofilizacji w stosunku do suchej masy makaronu oraz dodatku wody. Sposób wytwarzania makaronu, charakteryzuje się tym, że liście brokułów poddaje się procesowi blanszowania we wrzącej wodzie przez 1 - 3 minut, następnie suszy metodą liofilizacji maksymalnie przez 7 dni do uzyskania suchego materiału zawierającego < 0,5% wody, po czym wysuszony materiał rozdrabnia się i przesiewa przez sito o wielkości oczek ≤ 0,6 mm i tak otrzymane sproszkowane liście brokułów ilości od 1,5 — 4,0% wagowych, oliwę w ilości od 2,5 - 3,0% wagowych, sól w ilości od 0,2 – 0,5% wagowych w drodze mieszania dodaje się do mąki z pszenicy durum w ilości od 65,0 - 75,0% wagowych przy stopniowym dodawaniu wody w temperaturze pokojowej, po czym proces mieszania wymienionych składników i wytłaczania prowadzi się w znany sposób a zyskany makaron można wykorzystywać w formie świeżej lub poddać procesowi suszenia.The subject of the application is pasta and a method of producing pasta as a food product for general use, especially for children, convalescents and people requiring a vitamin-enriched diet. Pasta consisting of durum wheat flour in the amount of 65.0 - 75.0% by weight, olive oil in the amount of 2.5 - 3.0% by weight, salt in the amount of 0.2 - 0.5% by weight, is characterized by It is characterized by the fact that it contains 1.5 - 4.0% by weight of broccoli leaves previously subjected to the freeze-drying process in relation to the dry mass of pasta and the addition of water. The method of producing pasta is characterized in that broccoli leaves are blanched in boiling water for 1 - 3 minutes, then dried by freeze-drying for a maximum of 7 days until a dry material containing < 0.5% of water is obtained, after which the dried material is crushed and sifted through a sieve with a mesh size ≤ 0.6 mm, and the broccoli leaf powder thus obtained in an amount of 1.5 - 4.0% by weight, olive oil in an amount of 2.5 - 3.0% by weight, salt in an amount of 0, 2 - 0.5% by weight is added by mixing to durum wheat flour in an amount of 65.0 - 75.0% by weight with gradual addition of water at room temperature, then the process of mixing the above-mentioned ingredients and extruding is carried out in a known manner and the obtained pasta can be used fresh or subjected to a drying process.

PL439224A 2021-10-14 2021-10-14 Pasta and the method of making pasta PL247608B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL439224A PL247608B1 (en) 2021-10-14 2021-10-14 Pasta and the method of making pasta

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL439224A PL247608B1 (en) 2021-10-14 2021-10-14 Pasta and the method of making pasta

Publications (2)

Publication Number Publication Date
PL439224A1 true PL439224A1 (en) 2023-04-17
PL247608B1 PL247608B1 (en) 2025-08-04

Family

ID=85983188

Family Applications (1)

Application Number Title Priority Date Filing Date
PL439224A PL247608B1 (en) 2021-10-14 2021-10-14 Pasta and the method of making pasta

Country Status (1)

Country Link
PL (1) PL247608B1 (en)

Also Published As

Publication number Publication date
PL247608B1 (en) 2025-08-04

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