阅读说明：本技术 基于豆类的干意大利面及其制作方法 (Dry pasta based on beans and preparation method thereof ) 是由 曼纽尔·马里亚尼 索尼亚·博基 阿里桑德罗·德亚勒斯桑德罗 于 2018-03-08 设计创作，主要内容包括：一种基于膳食的干意大利面,包含：预煮的去皮豆类面粉,其量为所述膳食总重量的至少50重量％,其中所述干意大利面不含粘合剂,并且所述豆类面粉具有大于或等于55的蛋白质分散指数(PDI)。(A kind of dry pasta based on diet, include: the peeling beans flour precooked, in an amount of from at least 50 weight % of the diet total weight, wherein the dry pasta is free of adhesive, and the beans flour has the protein dispersibility index (PDI) more than or equal to 55.)

1. a kind of dry pasta based on diet, the diet includes the peeling beans flour precooked, in an amount of from the diet At least 50 weight % of total weight, wherein the dry pasta be free of adhesive, and the beans flour have be greater than or Protein dispersibility index PDI equal to 55.

2. dry pasta according to claim 1, wherein the beans flour precooked has more than or equal to 60, It is preferred that the protein dispersibility index PDI between 70 and 80.

3. dry pasta according to claim 1 or 2, wherein the beans flour precooked is one or more beans The flour of class, the free junge Erbsen of the bean sorting, semen viciae fabae, hyacinth bean, chick-pea and its mixture composition group, and it is preferably flat The flour of beans and/or chick-pea.

4. dry pasta according to any one of the preceding claims, wherein the diet is by the decladding hyacinth bean precooked Flour composition, the decladding hyacinth bean flour have the PDI between 70 to 80, being preferably equal to 76.

5. dry pasta according to any one of claim 1 to 4, wherein the diet is by having between 55 to 60 PDI precook peeling olecranon bean flour composition.

6. dry pasta according to any one of claim 1 to 3, wherein the diet is by the beans flour precooked Mixture composition comprising:

The red hyacinth bean flour of the decladding precooked, PDI be 70 to 80 between, content be the diet total weight 30 weight % extremely 60 weight %；

The peeling semen viciae fabae flour precooked, PDI are between 60 to 70, and content is 30 weight % to 60 of the diet total weight Weight %；

The peeling junge Erbsen flour precooked, PDI are between 60 to 70, and content is 2 weight % to 15 of the diet total weight Weight %；

The decladding Huang hyacinth bean flour precooked, PDI are between 55 to 65, and content is 2 weight % to 15 of the diet total weight Weight %；

The peeling olecranon bean flour precooked, PDI are between 55 to 65, and content is 2 weight % to 20 of the diet total weight Weight %.

7. dry pasta according to claim 3, wherein the diet is by having precooking for the PDI between 70 to 80 The red hyacinth bean flour of decladding and the peeling semen viciae fabae flour precooked with the PDI between 60 to 70 with the mixing of the weight ratio of 1:1 Object composition.

8. dry pasta according to any one of claim 1 to 3, wherein the diet is by the peeling precooked Beans flour and grain flour containing seitan or red dog composition.

9. dry pasta according to claim 8, wherein the diet includes described in 50 weight % to 80 weight % The peeling beans flour precooked.

10. according to the dry pasta of claim 8 or 9, wherein the grain flour or red dog containing seitan is that solids is small Wheat red dog.

11. the dry pasta according to any one of claim 8 to 10, wherein the peeling beans flour precooked It is made of at least one beans flour as defined in claim 6.

12. dry pasta according to any one of claim 1 to 3, wherein the diet is by the peeling precooked At least one grain flour composition without seitan of beans flour and pre-gelatinized.

13. dry pasta according to claim 12, wherein at least one cereal without seitan is selected from jade Rice, rice, buckwheat and quinoa.

14. a kind of method for producing dry pasta according to any one of the preceding claims, including following step It is rapid:

A) it mixes, wherein the diet is mixed with 35 to 40% water for being equal to the diet weight to obtain dough, described Diet includes the peeling beans flour precooked, and protein dispersibility index PDI is greater than or equal to 55, and content is the total of the diet At least the 50% of weight；

B) it mediates；

C) it squeezes out, and

D) dry, so that the moisture content of the dry pasta is less than or equal to 12.5%.

15. according to the method for claim 14, wherein the mixing step a) at a temperature of between 20 DEG C to 50 DEG C into Row 20 to 30 minutes.

Technical field

This patent disclosure relates generally to field of food industry.The invention particularly relates to the dry pasta comprising beans flour and its Production method.

Background technique

In Italy, " durum wheat red dog pasta " and " half flour of durum wheat (semolato) pasta " It is the extruding of the dough respectively and exclusively prepared by durum wheat red dog, ' half flour ' and water or rolling and is subsequently dried And the product (law 580/67) obtained.

Summary of the invention

The problem based on the dry pasta of diet by being solved, and it includes the peeling beans flour precooked, amounts For at least 50 (weight) % of diet total weight, wherein the dry pasta is free of adhesive, and beans flour has and is greater than Or the protein dispersibility index (PDI) equal to 55.

Preferably, the beans flour precooked has the protein dispersibility index (PDI) more than or equal to 60, preferably 70-80.

Preferably, the beans flour precooked is the flour of one or more beans, beans be selected from junge Erbsen, semen viciae fabae, hyacinth bean, Chick-pea and its mixture, and preferably hyacinth bean and/or chick-pea.

In one embodiment, diet is made of the decladding hyacinth bean flour precooked, and decladding hyacinth bean flour has 70-80, Preferably equal to 76 PDI.

In another embodiment, diet is made of the peeling olecranon bean flour of the PDI with 55-60 precooked.

In another embodiment, diet is made of the mixture for the beans flour precooked, comprising:

The red hyacinth bean flour of the decladding precooked, PDI 70-80, content are the 30%-60% of diet total weight；

The peeling semen viciae fabae flour precooked, PDI 60-70, content are the 30%-60% of diet total weight；

The peeling junge Erbsen flour precooked, PDI 60-70, content are the 2%-15% of diet total weight；

The decladding Huang hyacinth bean flour precooked, PDI 55-65, content are the 2%-15% of diet total weight；

The peeling olecranon bean flour precooked, PDI 55-65, content are the 2%-20% of diet total weight.

Preferably, diet for the red hyacinth bean flour of the decladding precooked of the PDI with 70-80 of 1:1 and is had by weight ratio The mixture composition for the peeling semen viciae fabae flour of the PDI of 60-70 precooked.

In one embodiment, peeling beans flour of the diet by precooking and grain flour or red dog group containing seitan At.

Preferably, diet includes the peeling beans flour of 50 (weight) % to 80 (weight) % precooked.

Preferably, the grain flour containing seitan or red dog are durum wheat red dogs.

Preferably, the peeling beans flour precooked is made of at least one beans flour as defined above.

In another embodiment, the present invention relates to a kind of dry pasta without adhesive based on diet, should Dry pasta includes the peeling beans flour precooked, and in an amount of from least 50 (weight) % of the diet total weight, wherein should Dry pasta is free of adhesive, and the beans flour has the protein dispersibility index (PDI) more than or equal to 55, and And wherein diet is made of the grain flour without seitan of the peeling beans flour precooked and at least one pre-gelatinized.

The latter is preferably selected from corn, rice, buckwheat and quinoa.

The invention further relates to the methods for producing dry pasta as defined above, comprising the following steps:

A) it mixes, wherein the diet is mixed with a certain amount of water for the 35-40% for being equal to the diet weight to obtain Dough, the diet include the peeling beans flour precooked, and protein dispersibility index (PDI) is greater than or equal to 55, in an amount of from At least the 50% of its total weight；

B) it mediates；

C) it squeezes out, and

D) dry, so that the moisture content of dry pasta is less than or equal to 12.5%.

Preferably, mixing step a) is carried out 20-30 minutes at a temperature of between 20 DEG C to 50 DEG C.

Advantageously, the beans of beans flour used according to the invention from peeling (or type decladding according to beans) Class；The use of the interior section of beans, which not only ensures pasta products according to the present invention, has optimal structure feature, It also keeps during cooking and later, and also assures that pasta is more easy to digest.

In addition, beans flour used in the present invention advantageously has at least 55, preferably at least 60 and advantageously has The PDI (protein dispersibility index) of 71 to 80 value, it is equal during culinary art and after culinary art to ensure being properly formed for final products Even consistency and high protein content.

Further advantage is produced by the mild heat treatment that beans flour carries out, because this processing allows to mix in product The enzyme inactivation for closing and generating browning reaction during drying steps, eliminates any anti-nutrition component for including in beans, and simultaneously really It protects in the part " de-tasting " of leguminous plant, this is because masking the bitter taste of beans during tasting finished product, while preventing egg The condensation of white matter.Which ensure that keeping PDI value high needed for obtaining pasta according to the present invention.

In addition, different from heat treatment according to prior art, this mild heat treatment allows do not using any type Adhesive in the case where obtain pasta because the flour obtained after this process have adhesion and architectural characteristic, Such as shape and consistency to ensure to keep pasta during consumer cooks.

It is another advantage of the present invention that for produce pasta according to the present invention flour can mixing and During dry extrusion step with the complete phase of condition used in the corresponding steps based on durum wheat red dog production pasta It is processed under conditions of.

Specific embodiment

The present invention relates to a kind of dry pasta based on diet, the pasta include the peeling beans flour precooked, In an amount of from least 50 (weight) % of the diet total weight, wherein the dry pasta is free of adhesive, and the beans Flour has the protein dispersibility index (PDI) more than or equal to 55.

Term " dry pasta " is understood to mean that maximum water holding capacity is 12.5% pasta herein.

Term " beans " is understood as falling within the edible seed of the plant of pulse family (or Papilionaceae), such as soya bean herein (Phaseolus vulgaris L.), junge Erbsen (Pisum sativum L.), semen viciae fabae (Vicia faba L.), hyacinth bean (Lens culinaris L.), chick-pea (Cicer arietinum L.), soybean (Glycine max L.), lupin (Lupinus sp.) and careless pea (Lathyrus sativus).

Preferably, the beans flour includes at least one selected from (especially red flat by soya bean, junge Erbsen, semen viciae fabae, hyacinth bean Beans and yellow hyacinth bean), chick-pea, soybean, lupin, careless pea and its mixture composition group beans, it is preferably red hyacinth bean, yellow flat Beans, semen viciae fabae, junge Erbsen and chick-pea.

According to the present invention, the beans used is removed the peel according to the type of beans or decladding is (for example, hyacinth bean is by decladding, and olecranon Beans are removed the peel), i.e., they do not have seed-bearing pericarp or exocuticle, because only that the interior section of beans facilitated in the culinary art phase Between keep finished product pasta shape.

In addition, skin and cuticula contain, there are many oligosaccharide (including gossypose and stachyoses), this makes beans be not easy adult It is digested with children；Therefore, these parts for removing beans make pasta according to the present invention more easy to digest.

In some embodiments, it is contemplated by the invention that the pasta specially made using the flour of at least one beans.

In other embodiments, the invention further relates to use the peeling beans flour by precooking and the cereal face containing seitan Pasta made of the diet of powder or red dog composition.

Statement " grain meal containing seitan " is interpreted as such grain meal herein, in presence of water can be by Glutenin and alcohol soluble protein wherein included form seitan.Glutenin and alcohol soluble protein are primarily present in the caryopsis of cereal In endosperm, such as wheat, Si Peierte wheat and Ka Mute wheat.

In the manufacturing process of conventional dry pasta, that is, it is based only upon durum wheat red dog, asperities present in dough The glutenin and alcohol soluble protein of powder are formed together seitan, under the microscope the visible network for making dough have viscosity and elasticity To be formed with the dough of adhesion.

However, when attempt in durum wheat red dog diet mix beans flour when, in the prior art it has been found that Unsatisfactory result is generated using the incorporation that conventional dry pasta production method carries out the beans flour of big percentage.

In fact, when using conventional method, it is impossible to the sticky dough that can produce dry pasta is formed, in consistency Aspect is suitable with conventional pasta.

It is believed that this is because pulse family albumen has different property compared with durum wheat red dog, the result is that beans Proteinoid is in the presence of to be higher than the concentration of a certain limit value, the formation of interferencing protein network, therefore based on dry Italy Common method in producing of looking unfamiliar cannot obtain the dough with the consistency suitable for squeezing out.

In order to successfully mix the beans of higher concentration, it is therefore desirable to take measures to compensate in dough seitan not In the presence of or concentration reduce.

These measures generally include addition adhesive.

Statement " adhesive " is interpreted as meaning to have the function of to increase the addition function ingredient of dough adhesion herein.This The example of a little reagents includes such as egg white, starch, lactalbumin, alginates or seitan.

Alternatively, dough processing technology different from routine techniques and/or in addition to routine techniques can be used, such as The pre-gelatinized and/or gelatinization of starch.

However, it has now been found that, surprisingly being used to produce dry meaning greatly for leguminous plant incorporation based on conventional method Adaptability and protein dispersibility index (PDI) in the diet in sharp face is closely related.

In fact it has been noted that the latter is higher, beans is got over being produced the characteristic in dry pasta using conventional method It is good.

Statement " protein dispersibility index " (PDI) is interpreted as the protein being dispersed in water at the standard conditions herein Percent of total.

Therefore, PDI is the measurement of protein solubility in water, and more accurately, instruction is dispersed at the standard conditions The percent of total of protein in water.Total solubility of 100 PDI indicator protein matter, and be protein in its native state Under representative value, i.e., in do not undergo heat, chemistry or enzymatic treatment and usually incoagulable state.

It is believed that the condensation of protein is also prevented from them other than generating the dispersibility of protein in water and reducing The gluten protein for interacting with each other and providing with such as durum wheat red dog interacts.

The condensation degree of protein, and therefore they form key and create the availability of protein network, it is close with PDI It is related.

For this reason, if it is desired to be used to produce in the diet of dry pasta by the latter's incorporation, then preferably select tool There is the beans flour of high PDI.

However, when being incorporated to beans flour in the diet for producing dry pasta, raw material beans precook and It is consequently exposed to heat and is typically considered the steps necessary for eliminating most unpleasant pleasant impression, inactivate some enzymes and make former beans The cooking time cooking time for being suitable for conventional dry pasta (usually more much longer than the cooking time of durum wheat red dog).

Therefore, generally, due to above-mentioned reason, in the prior art, for mixing the diet for producing dry pasta In the PDI of beans flour be substantially less than the PDI of beans flour relevant to native state, because it is known that thermal conductivity causes protein solidifying Knot, to weaken its water dispersible.

Therefore, in order to overcome the above problem, according to the present invention, leguminous plant passes through mild before grinding produces flour Heat treatment；Alternatively, it is contemplated that once obtaining flour from the beans of peeling, just flour is carried out at mild heat Reason.

Statement " mild heat treatment " is interpreted as beans herein and is subjected to such heat treatment wherein, that is, is obtaining corresponding face Before powder, alternatively, alternatively, before obtaining beans flour, it is characterised in that it can be at a temperature of not excessively high in short-term Between carry out.

This mild heat treatment can carry out on beans or beans flour, while they pass through parallel or counterflow steaming Vapour passes through pipeline in pressure cooker.

Particularly, the temperature applied during handling in pressure cooker continues 2-15 between 100 DEG C and 110 DEG C Minute；And the treatment temperature carried out in pipeline is lower than the temperature in pressure cooker, i.e., between 60 DEG C and 80 DEG C, and And the thermal management application longer time, that is, it is thirty minutes long.

This mild heat treatment surprisingly produces many advantages.

In fact, making the enzyme-deactivating for generating browning reaction, enough during product mix and drying steps to eliminate beans In any anti-nutrition component for containing and ensure to reduce (" removal ") typical beans bitter taste simultaneously so that finished product tries to please consumer Mouthfeel.

Meanwhile sharply condensation of the temperature condition and duration of the processing suitable for preventing or at least reducing protein, from And high PDI value is kept, this is the characteristic feature of beans flour used in the present invention.

Therefore, because the protein in beans is non-condensing in this mild heat treatment process, therefore can interact To form above-mentioned protein network, since the flour obtained after such treatment has the architectural characteristic sticked together, completely not Need using any kind of adhesive, for example, with ensure pasta consumer culinary art during and after keep its shape and Consistency.

In addition, according to the present invention, the beans flour with high PDI (being greater than or equal to 55 under any circumstance) is selected, with The a large amount of presence for the protein for ensuring to be dispersed in water can create protein network and therefore avoid addition stabilizer and/or glue Mixture.

Some embodiments of the embodiment provided by referring to non-limiting example are further described into the present invention.