DE1131499B - Process for the production of biologically high quality pasta - Google Patents
Process for the production of biologically high quality pastaInfo
- Publication number
- DE1131499B DE1131499B DEG12548A DEG0012548A DE1131499B DE 1131499 B DE1131499 B DE 1131499B DE G12548 A DEG12548 A DE G12548A DE G0012548 A DEG0012548 A DE G0012548A DE 1131499 B DE1131499 B DE 1131499B
- Authority
- DE
- Germany
- Prior art keywords
- pasta
- flour
- production
- grain
- high quality
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000015927 pasta Nutrition 0.000 title claims description 29
- 238000000034 method Methods 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000013312 flour Nutrition 0.000 claims description 26
- 241000209140 Triticum Species 0.000 claims description 14
- 235000021307 Triticum Nutrition 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Description
Verfahren zur Herstellung von biologisch hochwertigen Teigwaren Die Herstellung von Teigwaren aus Weizenmehl der verschiedensten Ausmahlungsgrade oder Weizengrieß ist bekannt. Diesen Teigwaren werden zur Geschmacksverbesserung und zur Verbesserung des Aussehens frisches Hühnerei, Eigelb, Volleipulver oder andere Eiprodukte zugesetzt. Das Aussehen der Teigwaren kann durch Zusatz von Farbstoffen verbessert werden. Auch Kochsalz und ähnliche Stoffe werden üblicherweise zur Geschmacksverbesserung zugegeben.Process for the production of biologically high quality pasta Die Production of pasta from wheat flour of various degrees of grinding or Wheat semolina is known. These pastas are used to improve taste and fresh chicken egg, egg yolk, whole egg powder or others to improve the appearance Egg products added. The appearance of the pasta can be changed by adding coloring agents be improved. Table salt and similar substances are also usually used to improve the taste admitted.
Auch die Herstellung von diätetischen Teigwaren, die neben Weizenmehl noch Roggenmehl, Sojamehl, Trockengemüse, Milchpulver, Milchzucker und/oder ähnliche Rohstoffe enthalten, ist nicht neu. Im einzelnen sei in diesem Zusammenhang auf die gesetzlichen Vorschriften zur Herstellung von Teigwaren und auf die Ausführungsbestimmungen zur Erlangung von Sondergenehmigungen für Teigwaren besonderer Zusammensetzung hingewiesen.Also the production of dietary pasta, in addition to wheat flour nor rye flour, soy flour, dried vegetables, milk powder, milk sugar and / or the like Containing raw materials is not new. In particular, in this context the legal regulations for the production of pasta and the implementation regulations to obtain special permits for pasta with a special composition.
Die nach den bekannten Methoden hergestellten Teigwaren sind entweder, soweit es sich um normale Weizenmehlteigwaren handelt, arm an biologischen Wirkstoffen und Vitaminen, oder, soweit es sich um Sonderteigwaren für diätetische Zwecke handelt, von dunkler Farbe und einem Geschmack, der den Anforderungen, die man an eine Teigware stellen muß, nicht entspricht.The pasta produced by the known methods is either, as far as it is normal wheat flour pasta, poor in biological active ingredients and vitamins, or, as far as special pasta is used for dietetic purposes, of a dark color and a taste that meets the requirements of pasta must put, does not correspond.
Aussehen und Geschmack von Normalteigwaren aus Weizenmehl bzw. Weizengrieß sind stets von dem Ausmahlungsgrad abhängig. Je hellere Weizenmehle für eine Teigware verwendet werden, desto schöner ist diese in der Farbe und desto besser ist ihr Geschmack. Wird an Stelle von niedrig ausgemahlenem Mehl oder von reinem Hartgrieß ein hochausgemahlenes Mehl verwendet, so bekommt die Teigware eine graue Farbe, und ihr Geschmack befriedigt nicht mehr. Auch läßt die Kochfestigkeit der Ware mit zunehmendem Ausmahlungsgrad nach, so daß Teigwaren aus dunklem Weizenmehl küchentechnisch unbrauchbar sind.Appearance and taste of normal pasta made from wheat flour or wheat semolina are always dependent on the degree of grinding. The lighter wheat flours for a pasta are used, the more beautiful it is in color and the better it is Taste. Used in place of low-ground flour or pure hard semolina If a highly ground flour is used, the pasta gets a gray color, and their taste is no longer satisfactory. Also leaves the boil resistance of the goods with increasing degree of grinding, so that pasta made from dark wheat flour is kitchen-wise are useless.
Bekanntlich steht der Vitamingehalt von Weizenmehl mit dem Ausmahlungsgrad in engem Zusammenhang. So sind im frischen Vollkornschrot noch alle Wirkstoffe des Getreidekorns enthalten, während die niedrig ausgemahlenen Mehle sehr wenig Vitamine und vitaminähnliche Stoffe enthalten. Der Grund ist der, daß bei der Vermahlung der vitaminreichste Bestandteil des Getreidekorns, nämlich der Getreidekeim, abgetrennt wird und das niedrig ausgemahlene Mehl damit fast nur noch eine tote Kaloriennahrung ist. Es fehlen also in diesem Mehl die gesamten Wirkstoffe des ruhenden Getreidekeims, darunter neben den Vitaminen auch wichtige Spurenelemente und essentielle An-inosäuren. Eine Teigware, die aus solch niedrig ausgemahlenem Mehl oder Hartgrieß hergestellt wird, ist aus diesem Grund nicht als biologisch vollwertig anzusehen.As is well known, the vitamin content of wheat flour is related to the degree of grinding closely related. So all the active ingredients of the Cereal grains contain very few vitamins, while the low-milled flours and contain vitamin-like substances. The reason is that during the grinding the most vitamin-rich component of the grain, namely the grain germ, is separated and the low-ground flour is almost nothing more than a dead calorie food is. So all the active ingredients of the dormant grain germ are missing in this flour, including vitamins, important trace elements and essential amino acids. A pasta made from flour or semolina that has been ground so low is, for this reason, not to be regarded as biologically wholesome.
Um zu einer biologisch hochwertigen Teigware zu gelangen, hat man versucht, diese aus Vollkomschrot herzustellen. Die Ergebnisse waren jedoch nicht zufriedenstellend, da diese Teigwaren von dunkler Farbe, scheckigem Aussehen und schlechter Kochfestigkeit sind.In order to get a high-quality organic pasta, you have to tries to make them from whole meal. However, the results were not satisfactory because this pasta is dark in color, piebald in appearance and are poor boil resistance.
Man hat weiter versucht, den bei der Vermahlung des Getreidekorns abgetrennten Keim in ganzer Form oder in Form von Mehl den Teigwaren wieder zuzusetzen. Auch diese Versuche brachten aber kein zufriedenstellendes Ergebnis, da der Geschmack der Teigwaren verschlechtert wurde und das Aussehen und die Kochfestigkeit der Ware darunter litten. Solche Teigwaren werden außerdem, bedingt durch den hohen Fettgehalt der zugesetzten Getreidekeimmenge, sehr rasch ranzig und sind dann völlig ungenießbar.Attempts have also been made to grind the grain of the grain to add the separated germ in whole form or in the form of flour to the pasta. However, even these attempts did not produce a satisfactory result because of the taste the pasta has deteriorated and the appearance and cooking strength of the product suffered from it. Such pasta is also due to the high fat content the added amount of grain germs rancid very quickly and are then completely inedible.
Um das Ranzigwerden der mit Keimmehl hergestellten Produkte zu verhindern, hat man die Weizenkeime vollständig entölt.To prevent products made with germ meal from going rancid, the wheat germ has been completely de-oiled.
Gegenstand des Patents 1041341 ist ein Verfahren zur Herstellung von haltbaren, entbitterten Flocken aus Getreidekeimlingsmehl, das bis auf einen Ausmahlungsgrad von etwa 50'1/a hochmüllerisch vermahlen und nach Anteigung mit Wasser in dünner Schicht auf Walzen getrocknet und verflockt wird, das dadurch gekennzeichnet ist, daß man ein bis auf weniger als 4a/1 entfettetes Getreidekeimlingsmehl verwendet und die Trocknung und Entbitterung durch Erhitzen auf etwa 130 bis 140'1 C durchführt. Gegenstand der Erfindung ist ein Verfahren zur Herstellung von biologisch hochwertigen Teigwaren unter Verwendung von Getreidekeimmehl, das dadurch gekennzeichnet ist, daß man Getreidekeime in an sich bekannter Weise durch Pressen teilweise entfettet und hochmüllerisch zu Mehl vermahlt, dieses Mehl gemäß dem Verfahren nach Patent 1041341 behandelt und in Mengen von etwa 3 bis 511/o einem niedrig ausgemahlenen Weizenmehl oder einem Weizenhartgrieß zusetzt und dieses Gemisch in bekannter Weise mit Wasser anteigt und verformt.The subject of the patent 1041341 is a process for the production of Durable, debittered flakes made from grain seedling flour, which is down to one degree of grinding of about 50'1 / a milled by Hochmüller and after pasting with water in thinner Layer is dried and flaked on rollers, which is characterized by that one uses a down to less than 4a / 1 defatted cereal sprout flour and drying and debittering is carried out by heating to about 130 to 140 ° C. object The invention is a process for the production of biologically valuable pasta using grain germ flour, which is characterized in that one grain germ partially degreased and Hochmüllerisch in a manner known per se by pressing ground to flour, this flour treated according to the method of patent 1041341 and in amounts of about 3 to 511 / o of a low ground wheat flour or Wheat semolina is added and this mixture is made into a paste with water in a known manner and deformed.
Die nach dem Verfahren gemäß der Erfindung erhaltenen Teigwaren zeigen überraschenderweise ein helles Aussehen und sind auch im Geschmack von Normalteigwaren nicht zu unterscheiden. Ihre Kochfestigkeit ist sehr gut, und die Haltbarkeit gleicht der von Normalteigwaren.Show the pasta obtained by the method according to the invention Surprisingly a light appearance and are also in the taste of normal pasta indistinguishable. Their boil resistance is very good, and the shelf life is the same that of normal pasta.
Die Wirkung des Verfahrens beruht darauf, daß es entgegen allen Erwartungen möglich ist, durch besondere Vorverarbeitung der Getreidekeimsubstanz diese zur biologischen Aufwertung von Normalteigwaren heranzuziehen, und daß es gemäß der Erfindung gelingt, biologisch hochwertige Teigwaren herzustellen, die alle Bestandteile des ruhenden Getreidekeims enthalten und darüber hinaus doch von heller Farbe und angenehmem Geschmack sind.The effect of the procedure is based on the fact that it is contrary to all expectations is possible through special preprocessing of the grain germ substance this to to use biological upgrading of normal pasta, and that it is according to the Invention succeeds in producing high-quality organic pasta that has all the ingredients of the dormant grain germ and, moreover, of a light color and pleasant taste.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEG12548A DE1131499B (en) | 1953-08-29 | 1953-08-29 | Process for the production of biologically high quality pasta |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEG12548A DE1131499B (en) | 1953-08-29 | 1953-08-29 | Process for the production of biologically high quality pasta |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1131499B true DE1131499B (en) | 1962-06-14 |
Family
ID=7119828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEG12548A Pending DE1131499B (en) | 1953-08-29 | 1953-08-29 | Process for the production of biologically high quality pasta |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE1131499B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004039161A1 (en) * | 2002-10-22 | 2004-05-13 | Peter Schaefer | Enzyme preparation from plant seed shoots for leavening dough |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE301365C (en) * | 1900-01-01 | |||
| CH155757A (en) * | 1931-09-16 | 1932-07-15 | Rosenbaum Elise | Process for the production of foods made from flour, which contain grain germs and nutrients extracted from bran. |
| DE614092C (en) * | 1929-10-19 | 1935-06-01 | Luigi Bernar Dini | Process for the production of a flour preparation with the addition of germ components |
| DE631954C (en) * | 1933-08-05 | 1936-06-30 | Hugo Kuehl Dr | Process for obtaining long-life flour from the germs of plant seeds |
| US2230417A (en) * | 1938-03-02 | 1941-02-04 | Frank G Wellinghoff | Cereal flour and method of making the same |
| CH259819A (en) * | 1946-01-31 | 1949-02-15 | Gorbach Georg Prof Ing Dr | Process for the treatment of cereal seedlings in order to preserve and improve their foaming ability. |
-
1953
- 1953-08-29 DE DEG12548A patent/DE1131499B/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE301365C (en) * | 1900-01-01 | |||
| DE614092C (en) * | 1929-10-19 | 1935-06-01 | Luigi Bernar Dini | Process for the production of a flour preparation with the addition of germ components |
| CH155757A (en) * | 1931-09-16 | 1932-07-15 | Rosenbaum Elise | Process for the production of foods made from flour, which contain grain germs and nutrients extracted from bran. |
| DE631954C (en) * | 1933-08-05 | 1936-06-30 | Hugo Kuehl Dr | Process for obtaining long-life flour from the germs of plant seeds |
| US2230417A (en) * | 1938-03-02 | 1941-02-04 | Frank G Wellinghoff | Cereal flour and method of making the same |
| CH259819A (en) * | 1946-01-31 | 1949-02-15 | Gorbach Georg Prof Ing Dr | Process for the treatment of cereal seedlings in order to preserve and improve their foaming ability. |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004039161A1 (en) * | 2002-10-22 | 2004-05-13 | Peter Schaefer | Enzyme preparation from plant seed shoots for leavening dough |
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