Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2001-07-23
2002-09-24
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S451000
Reexamination Certificate
active
06455089
ABSTRACT:
TECHNICAL FIELD
The present invention relates to the food industry, and more specifically to a manufacturing of macaroni type products; it may be used for production of the macaroni products with increased biological qualitative indices from the wheat, including one of a soft type.
BACKGROUND ART
There is a known method of bakery products manufacturing (e.g. vermicelli) which involves mixing up wheat flour, maize flour which has at least 95 per cent concentration of amilopektine, water and special ingredients as prescribed by a recipe; forming the paste and baking and/or drying up of the end product (Patent USSR No. 1593559, Int. CI. A 21 D 13/04, 1990-).
The most similar by the technical characteristics method of production to the present one is the method of the macaroni manufacturing which involves soaking the wheat flour and special ingredients, as prescribed by a recipe, mixing up the pastry of prescribed consistency, which is separated into forms with consequent drying up process (NAZAROV, N, ‘Technology and Equipment for the Food Industry’, Food Industry Press, Moscow, 1977 pp. 214).
The drawback of the above captured macaroni production method is that the end product is in low biological qualitative indices and relatively high cost of production; that is due to the fact that on one hand the flour, even if produced by modem, state of the art technology, still lacks (or consists of in very small amount) vital components such as aminoacids, vitamins and food fibre; on the other hand with increasing quality of the flour its cost rises, whereas the biological qualitative indices of the end product decreases.
DISCLOSURE OF THE INVENTION
The invention resolves the problem of the widening of the macaroni product assortment with increased food value and decreased cost of production
Generally products manufactured from the flout of top quality (which is usually used for manufacturing of macaroni) are of low food value and biological qualitative indices. That type of flour has the lowest amount of vitamins, minerals, food fibre; all of them being vital element of nourishment. That is why among specialist on nutrition and medical community there is an appreciation of the inventing of a technology allowing for manufacturing of an end macaroni product comprising of all food value components of the wheat grain. Moreover, in the traditional macaroni manufacturing method a special sort of flour is to be used, which is produced from hard types of wheat; which is cultivated only in particular geographical locations (e.g. Canada). Substituting the hard wheat flour with a more commonly available soft wheat flour leads to drastically reduced quality of the end product.
The technical result of the herein captured invention is manufacturing of macaroni and macaroni related products with increased food value and decreased cost, as well as allowing for using of new raw materials in macaroni manufacturing process.
The above captured technical result is achieved by the following method—soaked wheat paste together with flour is used to mix up a pastry, which is formed and consequently dried up. Grain seeds are soaked until the process of the germ growing starts; the water is than filtered; grain seeds are pulverized until a grain paste is achieved characterized by grain seeds parts of no more then 500 mkm. Consequently the wheat flour is mixed up with the grain paste, by gradual adding wheat to the paste, and the pastry is mixed up.
Both hard and soft type of wheat grain can be used.
The wheat flour used should be bakery flour with moisture level of no more then 14.5%, whiteness of no less than 42 units, and gluten level of no less 28% and/or macaroni flour.
The invention also involves pulverized grain seeds being additionally rinsed by clean water, which is consequently filtered through using a sieve.
This method of macaroni manufacturing is different in that before mixing up with flour grain seeds are soaked in the duration of time required for the germ growing process to start; the water is than removed; the grain seeds pulverized until water-grain paste is made with the size of grain parts of no more than 500 mkm.
The invented method is also different in that in the process of mixing up the pastry ONLY wheat flour and the water-grain paste are used, whereas flour is added to the water-grain paste.
It is further different in that wheat used can be traditionally used hard wheat or ultra-hyaline wheat, as well as widely available soft wheat, which has not been traditionally used in macaroni manufacturing.
It is further different in that flour used can be traditionally used macaroni flour, as well as ordinary baking flour with humidity of no more than 14.5%, whiteness of no more than 42 units and gluten level of no less than 28%.
It is further different in that the grain seeds are first rinsed, than the water is removed, and only than the grain is pulverized.
Usage of the pulverized grain seeds has allowed to enrich the end product with the following food valuable components of the grain: amino-acids, vitamins, micro-elements and food fibre. Moreover proportion of those components is naturally balanced, and corresponds to the stage when the grain germ starts to grow. The late factors ensures biological qualitative indices of the end product.
The biological qualitative indices is further increased by inventing of the ‘grain-friendly’ technology for grain processing, whereas grain seeds are soaked in water until the stage of the grain germ growing starts. Consequently the soaked grain is dispersed (for example using the dispergator equipment), until consistence of the grain paste of no more then 500 mkm That ensures that all vital food valuable components are preserved. Moreover, grain seeds in the germ growing stage are characterized by the process of activation of ferments; that further enhance food quality of macaroni.
In comparison with traditional macaroni manufacturing methods, which involve mixing up strictly measured amount water and flour, the herein captured method of macaroni manufacturing does not involve strict guidelines, as the grain seed absorb the optimal amount of water. The consequent pulverization of the grain allows to obtain the required amount of water in the grain paste. Under the herein method of macaroni manufacturing the water is in the form of hydrozole, with dissolved food valuable components, such as sugar, amino-acids, some food fibre, pectine, mineral salts, etc. That further enhance the biological qualitative indices of the end macaroni product.
On the other hand using the grain seeds allows to substitute more than 50 per cent of flour. That decreases the cost of production of macaroni. The above effect results from the fact that flour is expensive to produce, moreover the better the quality of flour the higher the cost of production and consequently its price are. The decreased cost is also enhanced by the fact that highly priced hard and ultra-hyaline sorts of the wheat can be partially or fully substituted by widely available and less expensive soft wheat.
Moreover, using the ordinary wheat (with humidity of no more than 14.5%, whiteness of no less than 42 units, and gluten level of no less than 28%) instead or alongside the macaroni bakery wheat farther decreases the cost of production.
At the same time using the water-grain paste, prepared from the grain seed, farther allows to enrich the raw materials base that can be used in the macaroni manufacturing process. The herein described method of macaroni manufacturing allows to ordinary bakery wheat (of both hard and soft sorts), which had not previously been used.
The research on traditional macaroni manufacturing methods has shown that there has not previously been method of macaroni manufacturing that allows for the usage of wheat seeds, as described in this method, namely grain seeds are soaked until the process of the germ growing starts; the water is than filtered; the grain seeds are pulverised until a grain paste is achieved characterized by grain seeds parts of no more then 500 mkm Consequently the wheat
Antonov Vladimir Mikhailovich
Kalnish Grigory Izeslavovich
Potapov Sergei Stepanovich
Smirnov Sergel Mikhailovich
Frishauf Holtz Goodman & Chick P.C.
Kalnish Grigory Izeslavovich
Tran Lien
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