WO2006053450A1 - Teigware mit reduziertem anteil an verdaubarer stärke - Google Patents
Teigware mit reduziertem anteil an verdaubarer stärke Download PDFInfo
- Publication number
- WO2006053450A1 WO2006053450A1 PCT/CH2005/000533 CH2005000533W WO2006053450A1 WO 2006053450 A1 WO2006053450 A1 WO 2006053450A1 CH 2005000533 W CH2005000533 W CH 2005000533W WO 2006053450 A1 WO2006053450 A1 WO 2006053450A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pasta
- starch
- raw material
- dough
- emulsifier
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 67
- 235000019698 starch Nutrition 0.000 title claims abstract description 67
- 239000008107 starch Substances 0.000 title claims abstract description 67
- 235000015927 pasta Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000004480 active ingredient Substances 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000004898 kneading Methods 0.000 claims abstract description 19
- 239000011159 matrix material Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 210000001035 gastrointestinal tract Anatomy 0.000 claims abstract description 9
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 27
- 235000013311 vegetables Nutrition 0.000 claims description 24
- 230000008569 process Effects 0.000 claims description 19
- 235000018102 proteins Nutrition 0.000 claims description 18
- 239000000416 hydrocolloid Substances 0.000 claims description 14
- 239000013543 active substance Substances 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 claims description 6
- 240000008886 Ceratonia siliqua Species 0.000 claims description 6
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 241000388430 Tara Species 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 5
- 229920000926 Galactomannan Polymers 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 229920000294 Resistant starch Polymers 0.000 claims description 4
- 235000021254 resistant starch Nutrition 0.000 claims description 4
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000062793 Sorghum vulgare Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 108010019077 beta-Amylase Proteins 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000000386 microscopy Methods 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000004448 titration Methods 0.000 claims description 2
- 235000019764 Soybean Meal Nutrition 0.000 claims 2
- 239000004455 soybean meal Substances 0.000 claims 2
- 244000068988 Glycine max Species 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 7
- 239000000853 adhesive Substances 0.000 description 6
- 230000001070 adhesive effect Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 235000013406 prebiotics Nutrition 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- 238000003825 pressing Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000010006 flight Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 201000007235 gluten allergy Diseases 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010335 hydrothermal treatment Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000001878 scanning electron micrograph Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- -1 steam Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
Definitions
- the invention relates to a method and a plant for the production of dough products whose starch content is digestible to less than 50% in the gastrointestinal tract. Furthermore, the invention relates to the pasta thus prepared as well as a raw material dry mix for the preparation of these pasta.
- Pasta are considered to be healthy foods because they are made from healthy raw materials.
- diseases which occur increasingly in connection with our modern civilization, such as e.g. Diabetes (diabetes), cardiovascular diseases (atherosclerosis) or tumor diseases, in particular of the large intestine to prevent.
- various changes in our eating habits and / or changes to our staple foods are proposed.
- it is recommended to eat less and thus less, because of the feeling of satiety that occurs before fullness.
- film formers hydrocolloids
- Xanthan e.g. Xanthan
- galactomannan e.g. galactomannan
- inulin e.g. Pasta or bread
- the textural properties of the foodstuffs can be influenced by this measure (organoleptic effect).
- the invention is therefore based on the object of providing a method and a plant which make it possible, starting from raw materials with or without klebereiweiss, to produce high quality pasta which, on the one hand, has the lowest possible glycemic and particularly pronounced prebiotic effect and, on the other hand, optimum cooking properties and appealing organoleptic properties Own properties.
- a flour and / or semolina-containing starch and protein-containing raw material dry mixture are fed together with water, steam and at least one active ingredient to a closed, positively-promoting reactor in which a moistened raw material mixture is prepared by mixing and this an alternating load by kneading and Under the influence of réellestimm ⁇ ter temperature and pressure during a predetermined residence time in the reactor is exposed.
- the starch is partially converted into an open-digested or swellable state in order, together with the protein and the active ingredient, to form a matrix permeating the dough thus obtained.
- the proteins pure or water-soluble proteins are or not included, plays a subordinate role.
- the dough thus obtained is formed into defined dough forms, and the formed dough pieces are dried into pasta.
- the active ingredient is a vegetable emulsifier, which is in particular a monoglyceride and / or a diglyceride. It is advantageous if about 0.5 wt.% To 5 wt.% Of the vegetable emulsifier are added. This achieves optimum density of starch-lipid complexes by incorporating a glyceride chain into an amyloselenoid. With the vegetable emulsifier good product properties (organoleptic and cooking properties) can be achieved.
- a vegetable hydrocolloid is also added.
- the combination of the hydrothermal treatment of the starch, which is preferably gelatinized to at least 20%, with the vegetable emulsifier and the hydrocolloid gives a starch matrix which is particularly resistant to the attack of the digestive enzymes. In this way, a reduced bioavailability (digestion) of the starch in the dough pieces produced in this way can be achieved below 50%.
- the hydrocolloid not only forms a barrier directly on the surface of unpurified, largely intact starch granules or on the surface of starch granule fragments, but also an indirect or "pre-aged” barrier, by causing viscosification of the digestive juice in the small intestine contribute to the diffusion of the glucose molecules formed by the already slowed down enzymatic starch degradation to the wall of the small intestine. becomes velvet, which results in a reduced glucose absorption rate (low-glycerol effect).
- a quellmehl in particular a swelling powder with delayed swelling, can also be supplied as active ingredient, which is preferably a flour containing the active ingredient galactomannan, which is obtained from locust bean kernels, tara kernels, guar kernels or mixtures thereof.
- the galactomannan can be added in low to highly viscous form.
- Resistant starch can also be metered in, with native starch preferably being treated hydrothermally on-line and fed in liquid form as a slurry or suspension.
- the exposure time of the steam in the reactor is about 10 s to 60 s, preferably 20 s to 30 s.
- the forced conveying and alternating loading of the raw material mixture in step a) can advantageously take place in a positive-conveying two-shaft mixer, which is preferably equipped with kneading elements and active elements, the forced conveying being achieved by intermeshing screw elements or screw conveyors (mechanical input of energy).
- the kneading elements are rotationally symmetrical frustoconical elements on the shafts, the truncated cone axes being identical to the respective shaft axis.
- the free cross section in the two-shaft mixer is narrowed along the conveying direction.
- a kneading effect of stretching the dough is achieved, which is very similar to a "handball kneading".
- the active elements are screw conveyors with recesses or passages in the area of the screw flights. These passages may be arranged radially outward in the region of the comb of the screw flights, similar to a firing register, or they may be arranged radially further inwards, similar to a window or porthole, in the screw flights.
- the shaping of the dough in step b) can advantageously take place in a single-screw extruder. Preferably, this causes a compaction of the dough structure to a density which is greater than 1 g / cm 3 .
- This contributes to the solidification and stabilization of the starch-protein-drug matrix.
- the matrix of partially gelatinized cereal starch, cereal protein and at least one active substance in the pressed dough thus forms a barrier against enzymatic starch degradation. It envelops the undisrupted, largely intact starch fighters.
- This matrix which acts in a similar way to a "three-component adhesive" or “multicomponent adhesive", hampers the enzymatic attack on the starch grains or starch grain fragments embedded in it and thus slows their degradation to glucose.
- step a In addition to the above-described mechanical input of energy into the raw material mixture or the dough for forming the matrix, a hydrotreating treatment under the action of water, steam, temperature, pressure and time takes place in step a), in which:
- the dosed water preferably has a temperature of 30 0 C to 9O 0 C, in particular from 75 ° C to 85 0 C, has; >
- the addition of steam is preferably carried out with a steam inlet temperature of 100 0 C to 180 0 C, in particular with 13O 0 C to 160 ° C, at an absolute pressure of 1 bar to 8 bar;
- the dough obtained preferably has a water content of from 20 to 60% by weight, in particular from 38 to 45% by weight;
- the mass ratio of the metered amount of water to the metered Dampf ⁇ amount preferably in the range of 5: 1 to 1: 1, in particular from 4: 1 to 2: 1, and most preferably at 3: 1.
- the mixing ratio between steam having a relatively high temperature and water having a relatively low temperature makes it possible to efficiently set a target temperature for the process.
- the raw material dry mix can be made from sticky white-free raw materials, such as e.g. Flour and / or semolina based on maize, rice, millet or barley, or of starch. This is important for the production of special pasta according to the invention for people with wheat gluten allergy.
- sticky white-free raw materials such as e.g. Flour and / or semolina based on maize, rice, millet or barley, or of starch. This is important for the production of special pasta according to the invention for people with wheat gluten allergy.
- This inventive system comprises:
- a raw material metering device for metering a raw material dry mix in the reactor
- a shaping device for shaping the dough to be defined from the raw material mixture to defined dough forms
- the metering devices are arranged sequentially along the product conveying direction in the process, wherein in each case at least one raw material metering device, liquid material or water metering device, steam metering device and active agent metering device are arranged in sequence. If necessary, another order is possible. In particular, the order of the metering devices for the water metering device, the active agent metering device and the steam metering device can be changed.
- the plant according to the invention has a recycling device for returning dough residues which are produced during drying in the molding apparatus or during drying in the drying apparatus.
- the positively-promoting reactor is a preferably positive-loading two-shaft mixer with conveying elements, kneading elements and active elements.
- the molding apparatus is preferably a single-screw screw press.
- the pasta according to the invention is produced in particular by the above-described process according to the invention. It has 0.5% by weight to 5% by weight of a vegetable emulsifier, and at least 20% of the starch contained in it are gelatinized.
- the emulsifier used in the pasta is preferably a monoglyceride and / or a diglyceride, and preferably at least 30% of the starch in it is gelatinized. Apart from the emulsifier, it may also contain at least one of the following ingredients: > a vegetable hydrocolloid;
- quellmehl preferably a quellmehl obtained from locust beans, tara kernels or guar gum
- the content of maltose obtained by hydrolysis with beta-amylase and determined by iodometric titration is preferably in the range from 150 to 450 mg of maltose per gram of starch.
- the loss, determined by polarization microscopy, of the birefringence of the native starch granules in the pasta compared to the birefringence of the native starch granules of the raw material is at least 20%.
- the raw material dry mixture according to the invention for producing the pasta according to the invention contains 0.5% by weight to 5% by weight of a vegetable emulsifier, in particular a monoglyceride and / or a diglyceride.
- the emulsifier may also have at least one of the following constituents:
- quellmehl in particular a quellmehl obtained from carob kernels, tara kernels or guar kemen;
- Fig. 1 is a schematic representation of the embedding of starch and active ingredients in a multi-component matrix in the pasta according to the invention
- Fig. 2 is a schematic representation of an embodiment of a system according to the invention.
- Fig. 3 is a drying diagram showing an example of a drying process in the process of the present invention.
- Fig. 4 is a scanning electron micrograph showing the incorporation of starch into the multi-component matrix
- Fig. 5 is a photomicrograph showing the embedding of starch in the multicomponent matrix.
- Fig. 1 shows a schematic representation as in a preferred embodiment of the inventive pasta the starch particles 1 in the form of semolina or flour and the active ingredients 3, 4 are embedded in a multi-component matrix.
- the basic prerequisite for the embedding of the carriers and active substances is the homogeneous distribution or dispersion of the active substances in the matrix of the water-insoluble adhesive proteins 2 or in the structure of adhesive-replacing swollen or gelatinized starch sub-stances.
- bonds are made between a first active ingredient (emulsifier) 3 and starch 1 and between the first active ingredient (emulsifier) 3, a second active ingredient (hydrocolloid) 4, starch 1 and protein 2.
- multi-component adhesive consisting of gelatinized starch, emulsifier and hydrocolloid and a scaffold of adhesive protein which can also be dispensed with (gluten-free pasta). More or less destroyed, swollen or burst starch grains are embedded in this "glue mass”.
- Fig. 2 is a schematic representation of an embodiment of a erfindungs ⁇ proper system.
- the pasta machine essentially comprises a reactor 6, in which it is a positive-promoting mixer / kneader, in particular in the form of a twin-screw extruder, a press 7, which is a druckauf ⁇ screw auger, in particular in the form of a single screw extruder, and a pressing head 8 with pasta nozzles and cutting devices (not shown) for shaping.
- a pasta dryer 9 On the delivery side is a pasta dryer 9, through which the pasta products P molded in the pressing head 8 are dried in order to obtain dry doughs which are subsequently packaged (not shown).
- the pasta products P exiting from the pressing head 8 can also be packed directly as fresh pasta and optionally cooled or frozen (not shown). Pasta breakage or other rejects may be recycled as dryness via a return line 10 into the pasta machine.
- Via three active ingredient metering devices W1, W2 and W3 the various active ingredients, such as emulsifier, hydrocolloid and the like are metered in both in solid form and in liquid form.
- the metering device W1 upstream of the pump 14 is preferably used for the liquid metering of active ingredients.
- both the metering device W3 are suitable both for the liquid metering and the solids dosage of active ingredients.
- the press On the delivery side of the mouth region 15, at which the positive-conveying mixer / kneader reactor 6 opens into the pressure-building press 7, the press has a degassing device 16, via which the product compressed in the press is degassed.
- a monitoring control unit 17 serves to monitor and control the entire Teigwaren ⁇ process in the reactor 6, the press 7, the pressing head 8 and the dryer 9 and the dosage in the metering devices W1, W2 and W3.
- the dry raw materials eg flour, semolina based on wheat or corn
- the water and the steam are mixed and heated together with the active ingredients (emulsifier, hydrocolloid) in the positively-promoting mixer / kneader 6, wherein the energy input takes place mechanically and hydrothermally
- the mechanical energy input is effected by kneading elements, conveying elements, in particular in the form of conveying screws, kneading screws and kneading blocks or kneading fungi, while the hydraulic Rothermal energy input is caused by the interaction of water and steam.
- the dough mass thus prepared then passes into the press 7, where it is degassed and compressed before it is formed in the pressing head 8 by nozzles and knives (not shown) and optionally dried in the dryer 9.
- Fig. 3 is a drying diagram showing an example of a drying course in the process of the present invention. It shows the time course of the drying temperature and the product moisture.
- the drying of the products is carried out with the temperature profile shown in the diagram such that drying is achieved starting from an initial moisture content of 30 to 45% up to a final moisture content of about 12.5% after about 300 minutes.
- the high temperatures in the range of 80 to 90 ° C have a positive influence on the protein quality.
- the other substances are also positively influenced.
- the matrix produced by the process according to the invention (“multicomponent adhesive") gives good bite properties (al dente quality), good cooking properties (little loss of cooking) and a slower digestibility of starch.
- the pasta according to the invention thus has improved low-glycemic, prebiotic and organoleptic properties.
- Fig. 4 is a scanning electron microscope photograph in which the embedding of starch 1 (starch grains or parts of starch granules) in the multi-component matrix (protein, drugs) is visible.
- Fig. 4 corresponds to the schematic representation of Fig. 1.
- Bottom left of the receptacle is e.g. visible a starch grain 1, which is embedded in the protein-drug matrix.
- At the top right of the receptacle is e.g. a part 1a of a starch grain visible.
- Fig. 5 is a photomicrograph in which the embedding of starch in the multi-component matrix is visible.
- the incorporation of the starch / carbohydrates into the protein-active substance matrix leads to the protection of the carbohydrates in the digestive tract and thus to a reduced bioavailability.
- the bonds between starch, protein and active ingredients (emulsifier and hydrocolloid) work particularly well in this embodiment of the pasta according to the invention, since the density of the pressed products is greater than 1 g / cm 3 .
- a batch mixing batch process may also be used. From the press 7, the process described above is then carried out again.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/719,935 US20100151078A1 (en) | 2004-11-22 | 2005-09-07 | Pasta with a reduced amount of digestible starch |
EP05775618A EP1814407A1 (de) | 2004-11-22 | 2005-09-07 | Teigware mit reduziertem anteil an verdaubarer stärke |
BRPI0518053-8A BRPI0518053A (pt) | 2004-11-22 | 2005-09-07 | método e sistema para fabricar produtos à base de pasta, produto à base de pasta, mistura seca da matéria-prima para fabricar um produto à base de pasta |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102004056337A DE102004056337A1 (de) | 2004-11-22 | 2004-11-22 | Teigware mit reduziertem Anteil an verdaubarer Stärke |
DE102004056337.3 | 2004-11-22 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006053450A1 true WO2006053450A1 (de) | 2006-05-26 |
Family
ID=35058705
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/CH2005/000533 WO2006053450A1 (de) | 2004-11-22 | 2005-09-07 | Teigware mit reduziertem anteil an verdaubarer stärke |
Country Status (5)
Country | Link |
---|---|
US (1) | US20100151078A1 (de) |
EP (1) | EP1814407A1 (de) |
BR (1) | BRPI0518053A (de) |
DE (1) | DE102004056337A1 (de) |
WO (1) | WO2006053450A1 (de) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102132812B (zh) * | 2010-01-21 | 2013-07-03 | 鼎占有限公司 | 应用于代谢综合征的特殊淀粉食品制造方法及其制成品 |
JP6342193B2 (ja) * | 2014-03-28 | 2018-06-13 | 日清食品ホールディングス株式会社 | 麺類及びスープを含む食品 |
Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2060797A1 (de) * | 1970-01-02 | 1971-07-08 | Glocken Gmbh 3 | Verfahren zur Herstellung von Diabetiker-Teigwaren |
US3843818A (en) * | 1972-12-13 | 1974-10-22 | Gen Mills Inc | Process for producing low calorie pasta |
FR2488784A1 (fr) * | 1980-08-19 | 1982-02-26 | Hygiene Nutritionnelle | Composition alimentaire, utile notamment pour les diabetiques, et son application dans le traitement des troubles du metabolisme glucidique |
US4423082A (en) * | 1981-11-23 | 1983-12-27 | Kraft, Inc. | Method for manufacturing quick cooking pasta products |
US4844935A (en) * | 1985-03-04 | 1989-07-04 | Clextral | Process for preparing a food product based on a thin paste |
EP0462012A2 (de) * | 1990-06-14 | 1991-12-18 | Terumo Kabushiki Kaisha | Nahrungsmittel gegen Fettsucht und Verfahren zu seiner Herstellung |
EP0591793A1 (de) * | 1992-10-09 | 1994-04-13 | Societe Des Produits Nestle S.A. | Reisteigware |
US5427809A (en) * | 1993-01-26 | 1995-06-27 | North Dakota State University Research Foundation | Extrusion method for making a couscous food product |
EP0927520A1 (de) * | 1997-12-29 | 1999-07-07 | Societe Des Produits Nestle S.A. | Wasserhaltiges Nudelprodukt |
US5989620A (en) * | 1996-09-20 | 1999-11-23 | University Of Saskatchewan | Production of legume pasta products by a high temperature extrusion process |
US6045851A (en) * | 1998-10-01 | 2000-04-04 | Shade Foods, Inc. | Method of producing puffed pasta products |
US6291008B1 (en) * | 1998-02-19 | 2001-09-18 | General Mills, Inc. | R-T-E cereal and method of preparation |
US6432463B1 (en) * | 2001-10-31 | 2002-08-13 | Recot, Inc. | Process for producing expandable pellets |
WO2005036971A1 (en) * | 2003-10-16 | 2005-04-28 | Techcom Group, Llc | Reduced digestible carbohydrate food having reduced blood glucose response |
WO2005079597A1 (de) * | 2004-02-19 | 2005-09-01 | Bühler AG | Verfahren zur herstellung von teigwaren, danach erhältliche teigwaren und anlage zur durchführung des verfahrens |
-
2004
- 2004-11-22 DE DE102004056337A patent/DE102004056337A1/de not_active Withdrawn
-
2005
- 2005-09-07 EP EP05775618A patent/EP1814407A1/de not_active Withdrawn
- 2005-09-07 BR BRPI0518053-8A patent/BRPI0518053A/pt not_active IP Right Cessation
- 2005-09-07 US US11/719,935 patent/US20100151078A1/en not_active Abandoned
- 2005-09-07 WO PCT/CH2005/000533 patent/WO2006053450A1/de active Application Filing
Patent Citations (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2060797A1 (de) * | 1970-01-02 | 1971-07-08 | Glocken Gmbh 3 | Verfahren zur Herstellung von Diabetiker-Teigwaren |
US3843818A (en) * | 1972-12-13 | 1974-10-22 | Gen Mills Inc | Process for producing low calorie pasta |
FR2488784A1 (fr) * | 1980-08-19 | 1982-02-26 | Hygiene Nutritionnelle | Composition alimentaire, utile notamment pour les diabetiques, et son application dans le traitement des troubles du metabolisme glucidique |
US4423082A (en) * | 1981-11-23 | 1983-12-27 | Kraft, Inc. | Method for manufacturing quick cooking pasta products |
US4844935A (en) * | 1985-03-04 | 1989-07-04 | Clextral | Process for preparing a food product based on a thin paste |
EP0462012A2 (de) * | 1990-06-14 | 1991-12-18 | Terumo Kabushiki Kaisha | Nahrungsmittel gegen Fettsucht und Verfahren zu seiner Herstellung |
EP0591793A1 (de) * | 1992-10-09 | 1994-04-13 | Societe Des Produits Nestle S.A. | Reisteigware |
US5427809A (en) * | 1993-01-26 | 1995-06-27 | North Dakota State University Research Foundation | Extrusion method for making a couscous food product |
US5989620A (en) * | 1996-09-20 | 1999-11-23 | University Of Saskatchewan | Production of legume pasta products by a high temperature extrusion process |
EP0927520A1 (de) * | 1997-12-29 | 1999-07-07 | Societe Des Produits Nestle S.A. | Wasserhaltiges Nudelprodukt |
US6291008B1 (en) * | 1998-02-19 | 2001-09-18 | General Mills, Inc. | R-T-E cereal and method of preparation |
US6045851A (en) * | 1998-10-01 | 2000-04-04 | Shade Foods, Inc. | Method of producing puffed pasta products |
US6432463B1 (en) * | 2001-10-31 | 2002-08-13 | Recot, Inc. | Process for producing expandable pellets |
WO2005036971A1 (en) * | 2003-10-16 | 2005-04-28 | Techcom Group, Llc | Reduced digestible carbohydrate food having reduced blood glucose response |
WO2005079597A1 (de) * | 2004-02-19 | 2005-09-01 | Bühler AG | Verfahren zur herstellung von teigwaren, danach erhältliche teigwaren und anlage zur durchführung des verfahrens |
Non-Patent Citations (1)
Title |
---|
MESTRES C ET AL: "Comparison of various processes for making maize pasta", JOURNAL OF CEREAL SCIENCE, ACADEMIC PRESS LTD, vol. 17, no. 3, 1993, pages 277, XP002288299, ISSN: 0733-5210 * |
Also Published As
Publication number | Publication date |
---|---|
EP1814407A1 (de) | 2007-08-08 |
US20100151078A1 (en) | 2010-06-17 |
DE102004056337A1 (de) | 2006-06-14 |
BRPI0518053A (pt) | 2008-10-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE3884285T2 (de) | Extrudierte Stärke-Snack-Nahrungsmittel und Verfahren. | |
DE69810809T2 (de) | Herstellung von extrudierten getreideprodukten mit einem schnellaufenden schneckenextruder | |
EP0016442B1 (de) | Verfahren und Vorrichtung zur Herstellung von Paniermehl sowie ein Paniermehl | |
DE69002562T2 (de) | Kalorienarme, faserreiche Teigwaren. | |
DE69329393T2 (de) | Verfahren zur herstellung von extrudiertem, fritiertem, auf basis von getreide nahrungsmittel enthaltend protein | |
US6607760B2 (en) | Cereal bar and method of making | |
DE60129353T2 (de) | Extrusionsverfahren, vorrichtung und erzeugnis | |
DE3875342T2 (de) | Snack-bestandteil und verfahren zu seiner herstellung. | |
ZA200108737B (en) | Cereal bar. | |
WO2004032649A1 (de) | Lebensmittel auf basis von stärke-gel | |
DE7121731U (de) | Konverter zur behandlung von nahrungs- oder futtermitteln durch fermentation | |
DE2607148A1 (de) | Staerkeprodukt fuer tapiokaartige puddings | |
CN107296073A (zh) | 一种挤压糕点及挤压糕点的制作方法 | |
CH680591A5 (de) | ||
EP1715760B1 (de) | Verfahren zur herstellung von teigwaren, danach erhältliche teigwaren und anlage zur durchführung des verfahrens | |
DE2837294A1 (de) | Nahrungsmittelprodukt auf der basis von kleie | |
WO2006053450A1 (de) | Teigware mit reduziertem anteil an verdaubarer stärke | |
DE3009210A1 (de) | Diaetetische lebensmittel, darin enthaltene polysaccharidformen sowie verfahren zur gewinnung dieser lebensmittel bzw. der polysaccharidformen | |
DE69017688T2 (de) | Verfahren zur herstellung dünner blätter aus stärke, die nahrungsmittel enthalten. | |
DE1936465A1 (de) | Trockenprodukt aus Kartoffeln oder anderen staerkehaltigen und/oder eiweisshaltigen Ausgangsstoffen | |
DE2919845C2 (de) | Verfahren zur Herstellung von Paniermehl, eine Vorrichtung zur Durchführung dieses Verfahrens sowie ein Paniermehl | |
JP6920781B2 (ja) | エクストルーダー処理したα化デュラム小麦粒を使用した蒸しケーキの製造方法 | |
RU2221430C2 (ru) | Способ производства полуфабриката пищевого продукта типа крекера | |
DE69329560T2 (de) | Verfahren zur herstellung von extrudiertem, fritiertem, auf basis von getreide nahrungsmittel enthaltend gummi wie carboxymethylcellulose | |
DE102004012589A1 (de) | Herstellung von Teigwaren aus kleberelweiss-freien Rohmaterialien |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KP KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
DPEN | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed from 20040101) | ||
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 2005775618 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 2005775618 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: PI0518053 Country of ref document: BR |
|
WWE | Wipo information: entry into national phase |
Ref document number: 11719935 Country of ref document: US |