WO2025023815A1 - Procédé de fabrication de pâte pour macaronis - Google Patents
Procédé de fabrication de pâte pour macaronis Download PDFInfo
- Publication number
- WO2025023815A1 WO2025023815A1 PCT/KZ2023/000014 KZ2023000014W WO2025023815A1 WO 2025023815 A1 WO2025023815 A1 WO 2025023815A1 KZ 2023000014 W KZ2023000014 W KZ 2023000014W WO 2025023815 A1 WO2025023815 A1 WO 2025023815A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dough
- millet
- pasta
- flour
- kneading
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 26
- 235000019713 millet Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000004898 kneading Methods 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 12
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 12
- 235000012735 amaranth Nutrition 0.000 claims abstract description 12
- 239000004178 amaranth Substances 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 235000004240 Triticum spelta Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000000935 antidepressant agent Substances 0.000 description 1
- 229940005513 antidepressants Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
Definitions
- the invention relates to the food industry and can be used in the production of pasta.
- a method for producing pasta is known (Patent KZ No. 30686, MIC A23L 1/16, A23L 1/162, published on 15.12.2015), which involves kneading dough from wheat flour and water with the addition of either corn flour in an amount of 10% of the flour weight in the dough, or oat flour in an amount of 10%, or soy flour in an amount of 10%, or chickpea flour in an amount of 10%, or lentil flour in an amount of 7.5%, or amaranth flour in an amount of 10%, or flaxseed flour in an amount of 7.5%, or carrot powder in an amount of 4%, or pumpkin powder in an amount of 5%, or apple powder in an amount of 3% of the flour weight in the dough, pressing the resulting dough through a screw pasta press, cutting and drying the raw products.
- the disadvantage of this method is insufficient structural and mechanical parameters, as well as unstable color, which can change from yellow to gray or brown.
- a method for producing pasta is known (Patent RU No. 2446708, MIC A23L 1/16, published on 10.04.2012), which involves preparing dough in a flour mixer from gluten-free types of flour from the following series: rice flour, buckwheat flour, corn flour; water; additional raw materials from the following series: starch, pea flour, millet, soybean, lupine, amaranth, vegetable and fruit powders; a corrective additive in the form of a mixture of polysaccharide, whey, ascorbic acid, citric acid and sulfurous acid salts. Mixing is carried out at a dough moisture content of 30-35
- the closest in technical essence to the proposed invention is a method for preparing pasta dough (Patent RU No. 2770018, IPC A23L 7/109, A23L 7/113, published on 14.04.2022), which provides for dosing premium wheat flour and an enriching additive in the form of spelt flour and amaranth flour, taken in a ratio of 1:1, kneading the dough in a sealed mixing and vacuum chamber, then vacuuming from 5 to 15 kPa, adding drinking water, mixing, kneading the dough for 90-160 s at a temperature of 30-35 ° C until a homogeneous pasta dough with a moisture content of 28% is achieved, molding, cutting and drying the pasta, with the following ratio of the original recipe components, in kg: premium wheat flour 80; enrichment additive 20; drinking water according to calculation.
- the objective of the invention is to expand the range and obtain pasta products of increased biological value at low cost and with high taste properties.
- the technical result of the invention is to increase the nutritional and biological value, structural and mechanical parameters and organoleptic properties of pasta products.
- the technical result is achieved by the fact that in the method for preparing pasta dough, including dosing premium wheat flour and an enriching additive in the form of amaranth flour, adding water, kneading the dough, shaping, cutting and drying the pasta, unlike the prototype, millet is additionally added to the enriching additive, pre-washed, dried at room temperature for 48 hours, ground to a particle size of 40-50 ⁇ m, and the color of the millet is controlled, salt is additionally introduced, and water is used distilled water, knead the dough for 20-30 minutes, with the following ratio of ingredients, mass%:
- Millet is rich in vitamin B6, which is responsible for metabolic processes, participates in protein synthesis and fat breakdown, regulates blood sugar levels, and is an antidepressant; significant content of phosphorus, which participates in bone formation; sufficient supply of magnesium, which improves blood circulation and cardiac activity; is a source of strengthening bones, teeth, hair and nails; silicon and fluorine; the presence of copper gives muscles and bones elasticity. Millet is able to remove toxins and antibiotics from the body. Products using millet are especially useful for diabetes, atherosclerosis, liver diseases, pancreas, cardiovascular and nervous systems.
- washing millet drying at room temperature for 48 hours, further grinding millet to particle sizes of 40-50 microns will allow you to get a valuable product suitable for dietary nutrition. Due to the low gluten content of ground millet, the use of binding products or an admixture of wheat flour is mandatory.
- Adding salt will help protect pasta from bacteria due to the presence of sodium chloride in the composition.
- Distilled water will ensure the safety of pasta production by eliminating various impurities, heavy metals and minerals.
- the starch grains and protein lumps of flour gradually swell, and the moisture is evenly distributed throughout the dough.
- the dough is kneaded for 20-30 minutes due to the fact that all flour particles must be completely saturated with moisture (plasticized) in order to subsequently obtain products of a uniform color, without white particles of unmixed dough.
- Fig. 1 shows pasta products.
- the proposed method is carried out as follows.
- the recipe components are weighed.
- the millet is washed and dried at room temperature for 48 hours. Then the millet is ground to a particle size of 40-50 microns and its color is checked.
- premium wheat flour, millet, amaranth flour, and salt are mixed and poured into a kneading device. Distilled water is gradually added during the kneading process. The kneading time is 20-30 minutes.
- the millet is washed and dried at room temperature for 48 hours. Then the millet is ground to a particle size of 50 microns on PZM laboratory equipment (Altair Plus). The color of the millet is checked on CHROMA METER CR-410 equipment.
- the pressing process is carried out, which produces products in the form of pasta.
- the raw products are dried at room temperature.
- Example 2 is carried out in the same way as example 1, only the millet is ground to a particle size of 45 microns, the components are taken in the following quantities: premium wheat flour 69.7 kg, millet 1.9 kg, amaranth flour 0.9 kg, distilled water 26.8 kg, and the kneading duration is 25 minutes.
- Example 3 is carried out in the same way as example 1, only the millet is ground to a particle size of 40 microns, the components are taken in the following quantities: premium wheat flour 69.8 kg, millet 1.8 kg, amaranth flour 1.0 kg, distilled water 26.8 kg, and the kneading duration is 30 minutes.
- the invention will make it possible to obtain pasta products with increased nutritional and biological value, as well as high structural-mechanical parameters and organoleptic properties.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
L'invention se rapporte à l'industrie alimentaire et peut être utilisée dans la production de produits de type macaronis. Le résultat technique de l'invention consiste en une augmentation de la valeur nutritive et biologique, des paramètres structurels-mécaniques et des propriétés organoleptiques des articles de type macaronis. Ce procédé de préparation de pâte pour macaronis consiste à doser de la farine de blé de qualité supérieure et un additif d'enrichissement sous forme de farine d'amarante, ajouter de l'eau, malaxer la pâte, la mettre en forme, diviser et sécher les articles de type macaronis; on ajoute en outre du blé dans l'additif d'enrichissement, on effectue au préalable un rinçage, un séchage à température ambiante pendant 48 heures, et un broyage jusqu'à atteindre des particules d'une taille de 40-50 microns, on contrôle la couleur du blé, et on rajoute du sel; on utilise comme eau de l'eau distillée; le malaxage de la pâte se fait pendant 20-30 minutes selon un rapport donné des composants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/KZ2023/000014 WO2025023815A1 (fr) | 2023-07-21 | 2023-07-21 | Procédé de fabrication de pâte pour macaronis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/KZ2023/000014 WO2025023815A1 (fr) | 2023-07-21 | 2023-07-21 | Procédé de fabrication de pâte pour macaronis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2025023815A1 true WO2025023815A1 (fr) | 2025-01-30 |
Family
ID=94375204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KZ2023/000014 WO2025023815A1 (fr) | 2023-07-21 | 2023-07-21 | Procédé de fabrication de pâte pour macaronis |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2025023815A1 (fr) |
-
2023
- 2023-07-21 WO PCT/KZ2023/000014 patent/WO2025023815A1/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2128439C1 (ru) | Способ производства хлебобулочных и мучных изделий с использованием топинамбура | |
| KR20230039034A (ko) | 금화규를 이용한 기능성 떡 제조방법 | |
| RU2592106C1 (ru) | Композиция для производства сахарного печенья функционального назначения | |
| RU2395970C1 (ru) | Способ производства песочного полуфабриката | |
| RU2596213C2 (ru) | Способ производства сбивного хлеба для школьного питания | |
| RU2343709C1 (ru) | Состав для приготовления печенья | |
| CN107549629A (zh) | 一种健康挂面及其制备方法 | |
| WO2025023815A1 (fr) | Procédé de fabrication de pâte pour macaronis | |
| RU2386253C2 (ru) | Способ производства печенья с начинкой | |
| RU2700647C1 (ru) | Способ производства сдобного печенья Сеталика | |
| RU2595153C1 (ru) | Способ производства ржано-пшеничного хлеба повышенной пищевой ценности | |
| RU2595147C2 (ru) | Способ производства сбивного хлеба | |
| RU2651285C1 (ru) | Сухая смесь для производства кексов профилактического назначения | |
| RU2631684C1 (ru) | Песочное печенье профилактического назначения | |
| RU2555572C1 (ru) | Способ производства хлеба | |
| RU2706543C1 (ru) | Способ производства заварных безглютеновых пряников | |
| RU2519859C2 (ru) | Способ производства хлеба чечевичного | |
| RU2650903C1 (ru) | Состав для производства мучных кондитерских изделий | |
| CN106490468A (zh) | 优蛋白五谷杂粮挂面及其制作方法 | |
| RU2799533C1 (ru) | Способ производства безглютеновых макаронных изделий | |
| RU2222223C2 (ru) | Способ производства макаронных изделий с использованием нетрадиционного сырья-амаранта | |
| RU2783970C1 (ru) | Способ производства зернового хлеба | |
| RU2720687C1 (ru) | Способ производства безглютеновых хлебцев | |
| RU2824820C1 (ru) | Способ производства кексов функциональной направленности | |
| RU2814242C1 (ru) | Способ производства безглютенового кекса |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23946827 Country of ref document: EP Kind code of ref document: A1 |