Note: Descriptions are shown in the official language in which they were submitted.
-- 2 ~
This invention relates to a new process for the manu-
facturing of farinaceous products, particularly for the
preparation of vermicelli and pastes for cold-storage
industry.
Farinaceous products - namely farinaceous foodstuffs
obtained by admixing flour, water and optionally eggs and
other additives used in the manufacturing of pastes, and
subsequent kneading, forming and optionally cooking and/or
drying must comply with a number of requirements. Thus
the said pastes must have a short cooking time, a large
swelling grade/expressed in the amount of water taken up
during cooking/, should not boil to rags during cooking
and the losses occurring during cooking must be small.
The paste must have suitable organoleptic properites; its
shape, formJ colour, surface, structure, smell, taste and
post-cooking's estate must be satisfactory. ~ further
requirement resides in the storability for a long period
of timeO
It is both in the interest of the consumers and to
comply with the prescription of the authorities that
the farinaceous products (pastes) should meet the above
requirements at a high level. Several attempts were made
to improve the quality of pastes. Thus it is necessary
to use suitable flour for the manufacturing of pastes.
The flour of durum type wheats having a high gluten
content proved to be much more advantageous than that
of aestivum type wheats. The cultivator of durum type
wheat is however limited by weather, soil and geographical
factors and for this reason
~2~3
3 -
flour re~uired for the manufacturing of ~arinaceous
products i3 either expen~ive or eve~ not at all avail-
able~
When grist of aestivum wheat having a low gluten
conte~t i9 U9ed 9 the protein content of the paste can be
increased by the additio~ of eggs. This method i~ how0v0r
accompanied by the drawback that eggs can be the sourcs
of infections, - particularly of Salmonella infections -
and for this reaso~ the use of eggs for this purpose is
prohibited by the authorities of seve,al countriesO
One or more properties of paste can be improved ~ith the
aid of cer~ain additives, Thus lupine flour /Journal of
~ood Science ~, 2, 404-405/, pea meal /Cereal Chemistry
~ 39 203-206/~ ~kimmed milk /Japanese patent specifica
tion ~o. 55049814/ or soya meal can be u~sd ~or this
purpose~ The said additives improve the cooking characteri3-
tics of the paste ie.gO the cooking time is short~ed/J
Ths colour of the pa~to can be improv~d by u3ing by-pro-
ducts of maize starch production /British pate~t specifi-
cation No~ 1~584~828~, In ordsr to shortan the cooking
period sodium hydrogen carbonate and an acid are added
/Japanese patent specification ~oO 52~24577/. Tha general
cooking characteristics can be improved by adding sodium
algimate 3 calcium glyconate a~d pot-ash ~Sowiet pate~t
~pecification No. 315~ 913/o The u~e of the said additives
is however re~tricted by the fact that these preperties
ar~ improved to the detriment of other onss, particularly
when the additives are used i~ a large amountO
~2~
-- 4 --
According to an other method, cooking period i~
shortenqd and the losses occuring during cooking are
reduced by treating the crude paste with vapour or dry-
ing the same at a high temperature a~ove 70C/US pateat
specifications Nos, 40230.735~ 4.243.689 and 4.243.6909
SWi9S paten-t speci~ication No~ 473~ 538 a~d~ Careal
Industry 56, 5~ 394 /1979/ and Supplementa Alla Gasetta
Ufficuale Nr, 254, 30-9-74/, As a result of the said
thermal treatment the proteins coagulate and this gives
beneficial results. This process is however not compete-
ti~e on industrial scale becau~e of the high energy demandO
The object of the present inventio~ i9 to provide a
process which i9 suitable for the production of pastes
having high quality in spite of the above diffioulties~
It i~ a further object of the present invention to enable
the manufacturing of ~rinaceous products o~ high
quality withou~ u~ing ae3tivum type wheat gri~t and/or
eggs.
It has bee~ found that the above object can be achi-
eved b~ using for ths manu~acturing of farinaceou~ ~x~uc~ i~an
amount of 5-40 % by weight - preferably 15-25 % by weight
of a meal comprising such hybrid maize grist which has a
starch fractio~ containing at lea~t 90 % - preferably
95 % - of amylopecti~.
The above recognition i~ 90 much the more unafo~eseen
and surpri~ing as hith0rto maize flour was held to be
unsuitable for the production of paste. According -to
prior art ~Getreicle, Mehl und Brot 7 Vol 33 9 /II~ page~
1~5~3~S
299-302] a paste which comprises maize grist does no-t form a
coherent mass during kneading, it is diEficult to be worked
up and the farinaceous products prepared therefrom do not
comply with the requirements. The vermicelli obtained there-
from easily crumbles, gets broken, the cooked pasta is notsufficiently resilient and boils to rags. According to the
conclusions drawn from prior art maize grist can only be added
to the meal of durum wheat and in an amount not higher than
10 %, because otherwise the cooking characteristics of the
paste are adversely and unfavourably effected.
On subjecting the applicability of maize meal to profound
studies it has been found that from the point of view of the
quality of the paste the amylopectin content of the starch
fraction of maize is of particular significance. The said
amylopectin content prevents the disintegration of the starch
particles during cooking, and consequently the starch gets
not washed out. It has also been found that the hybrid protein
structure of maize having a high amylopectin content differs
from that of other maize species. Namely in this case the
starch particles are surrounded by the protein to a larger
extent and in a more resilient manner.
Amylopectin which has a high molecular weight and a cross-
linked structure plays in the formation of the structure of
the paste a similar ro]e as gluten protein and ensures the
coherent structure.
The amylopectin-protein structure which is indispensable
-~2~3f~
-- 6
and of outstanding importance from the point of view of paste
production can however only be formed if a hybrid maize grist
is used which comprises a starch fraction containing at least
90 % of amylopectin.
According to the process of the present invention it is
preferred to use in the above-mentioned amount maize ground
to a particle size generally used in paste production, i.e.
to 100-500 microns, preferably to 200-400 microns, particularly
to 260-340 microns. The preparation of such grist does not
require special equipment or technology of milling industry.
One may proceed preferably by admixing maize grist with wheat
flour under dry conditions and subjecting the mixture to usual
technological steps; the flour is admixed with water and
optionally with eggs, egg-powder or egg-fluid, respectively
and to the mass the optional additives are added. As
additives e.g. phosphates or carbonates can be used which
shorten the cooking period or vitamins or sodium chloride can
be applied. The mass is kneaded in a suitable kneading machine,
then shaped to the desired form /e.g. it is extruded to a
macaroni/ and if vermicelli is to be prepared it is dried.
According to the process of the present invention high-
temperature drying is eliminated. ~his step is however
necessary if pas-tes of some specific quality are to be prepared.
A preferable form of realization of the process of the
present invention is described below:
Wheat meal (flour) is admixed with maise grist and from
3~
-- 7
the mixture thus obtained a mass containing about 30 ~O of
water is prepared by adding warm wa-ter /70C/. The mass is
kneaded homogenous and formed on a paste press at a temperature
of about 40C. The crude paste is dried in an air-conditioned
box at 75-80C. A paste which can be preserved by deep-
freezing is obtained in an analoguous manner. In this case the
water-content of the mass is adjusted to about 40-50 % and
the crude paste obtained after forming is no-t dried but cooked
at a temperature of 90-100C for about 5 minutes. The produc-t
thus obtained is packed and preserved by deep-freezing.
The paste prepared by the above process has a nice yellow
colour and possesses outstanding properties. It can be cooked
within a short period of time and the cooked paste is resilient
and not sticky.
The advantage of the present invention is that it provides
a simple and economical, process for the productions of
farinaceous products of outstanding quality. According to the
present invention starting from aestivum wheat grist and
without the use of eggs a paste of such quali-ty can be
~0 prepared which could be obtained by known methods only from
the grlst of durum wheat or by using eggs, respectively. The
cooking time of the paste prepared by the process of the
present invention is shorter than that of the product obtained
by conventional methods and therefore the energy demand of
this paste is lower. The present invention eliminates the use
-- 8
of eggs and this leads to the production of farinaceous
products which can be stored for a long pexiod of time and do
not give rise to Salmonella infections. The cold-storage paste
produc-ts prepared according to the present invention can be
readily and conveniently stored by deep-freezing. The other
properties of the products obtained by the process of the
present invention are excellent too as it is demonstrated by
the comparative experiments disclosed in the Examples.
Further details of the process are illustrated by -the
following Examples without limiting the scope of protection
to the said Examples.
Example 1
85 kg of aestivum wheat grist are admixed with 15 kg of waxy
hybrid maize grist, the starch fraction thereof containing 99
of amylopectin. To the dry product warm water /70C/ is added
and the mixture is kneaded in a Z-armed mixer for 10 minutes.
The mass is kneaded homogenous, whereupon it is shaped in a
Pavanti type paste press at 40~ under a pressure of 120 kg/cm2.
The crude paste thus obtained is dried at 75C. The paste
thus obtained has a nice yellow colour and can be stored
without any deterioration for at least a year.
Example 2
One proceeds according to Example 1 except that a mixture of
80 mg of aestivum wheat grist and 20 kg of waxy hybrid maize
grist is used. The paste thus obtained is similar to that
- 9
prepared by Example 1, it has a somewhat yellower colour and
can be stored for an equally long period of time.
Example 3
One proceeds according to Example 1 except that 75 kg of
aestivum wheat grist and 25 kg of waxy hybrid maize grist is
used. The paste thus obtained has a yellow colour and is well
storable.
Example 4
70 kg of aestivum wheat grist are admixed with 15 kg of durum
whea~ grist and 15 kg of waxy hybrid maize grist. The mixture
is worked up as described in Example 1. The paste thus
obtained is of a brownish yellow colour and storable.
Example 5
~5 kg of aestivum wheat grist are admixed with 15 kg of waxy
hybrid maize grist. The mixture is worked up as described in
Example 1 except that an amount of eggs-powder corresponding
to 20 eggs is added to the mass prior to homogenization.
Example 6
75 kg of aestivum wheat grist are admixed with 25 kg of waxy
hybrid maize grist. The mixture is worked up as described in
Example 1 except that an amount of egg-fluid corresponding to
40 eggs is added to the mass prior to homogenization.
The characteristic properties of the pastes prepared
according to the above Examples are determined and compared to
4~
-- 10 --
those of products are prepared without the addition of maize
grist or by using normal maize grist, respectively, starting
from aestivum or durum wheat grist, respectively, in the
presence or absence of eggs, respectively. The reference
pastes serving as comparison are prepared by the process
according to Example 1 from the corresponding starting
materials. The starch fraction of normal maize flour contains
75 % of amylopectin. The tests are carried out and the results
evaluated according to the corresponding Hungarian standards
10 Nos. 11919-78, 17673-79, 20500/1-72, 20500/2-80 and 20500/3-79,
respectivelyO
The results are summarized in Table 1. In the Table the
pastes are characterized by the total number of points of the
organoleptic tests which is the sum of the number of points of
the following four tests: external appearance /maximal number
of points: 40/; smell /maximal number of points 10/; taste
/maximal number of points: 20/; estate of the cooked paste
/maximal number of points: 30/.
The interval of the number of points of the organoleptic
properties is disclosed, too.
s
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- 13 -
It appears from Table I that some characteristic
features of the pastes prepared according to the pre~ent
invention are similar to those o~ products obtained by
conventional methods while other properties are signifi-
cently superior to them, Thus the cooking time of thepaste prepared according to the present invention is
shorter than that of conventional pastes and consequent-
ly they can be cooked with a smaller e~ergy demand, Tha
swelling oapacity of the pastes accordi~g to the present
invention reaches or e~ceeds that o~ conventional pastes9
A further ad~antage of the process of the present .in~en-
tion i9 that the damages and losses occuring during
cooking are significantly smaller~ The highest improve-
ment of the process of the present invention resides in
the organoleptic properties and the external app0arence
of the paste~ It is also of grest importe~ce that starting
from aestivum wheat grist being less suitable for paste
production or omitting the oggs, respectively, farinaceous
products of such high quality can be obtained which
could be hitherto prepared only whe~ durum wheat grist~
was u~ed as starting material or eggs were added to the
mixture,
