Nutritionally enhanced pasta
View Patent ↗The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
1. A method of extruding a pasta product having about 20 to about 35 percent protein, the method comprising:
adding a texture-modifying agent including about 50 to about 500 ppm of an enzyme having peptidase activity consisting of endopeptidase activity, the enzyme selected from the group consisting of papain, bromelain, proteases of microbial origin derived from Aspergillus Orizae , and combinations thereof, about 50 to about 200 ppm of a reducing agent selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, fumaric acid, and combinations thereof, and about 5,000 to about 20,000 ppm of a dough modifier selected from the group consisting of glyceryl monoestearate, monoglycerides, diglycerides, and combinations thereof into water to form a water pre-mix;
blending the water pre-mix into a pasta dough having wheat flour and an additional protein source selected from the group consisting of wheat flour, vital gluten, wheat protein isolates, soy protein isolates, and combinations thereof in an amount such that the pasta product has about 20 to about 35 percent protein wherein the amount of water is about 1 time that of the amount of protein in the pasta dough or wherein the amount of water is about 1.3 times that of the amount of protein in the pasta dough;
extruding the pasta dough through a die orifice into the pasta product; and
wherein the texture modifying agent and amount of water relative to the amount of protein allows the pasta dough having about 20 to about 35 percent protein to be extruded through the die orifice and provide an al dente texture of a semolina-based pasta product having about 10 to about 13 percent protein.
2. The method of claim 1 , wherein the pasta dough comprises about 30 to about 60 percent wheat flour; about 5 to about 15 percent wheat protein isolate; and about 5 to about 15 percent vital gluten.
3. A method of extruding a pasta product having 27 to about 35 percent protein, the method comprising:
adding a texture-modifying agent including about 50 to about 500 ppm of an enzyme having peptidase activity consisting of endopeptidase activity, the enzyme selected from the group consisting of papain, bromelain, proteases of microbial origin derived from Aspergillus Orizae , and combinations thereof, about 50 to about 200 ppm of a reducing agent selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, fumaric acid, and combinations thereof, and about 5,000 to about 20,000 ppm of a dough modifier selected from the group consisting of glyceryl monoestearate, monoglycerides, diglycerides, and combinations thereof into water to form a water pre-mix;
blending the water pre-mix into a pasta dough having wheat flour and an additional protein source selected from the group consisting of wheat flour, vital gluten, wheat protein isolates, soy protein isolates, and combinations thereof in an amount such that the pasta product has 27 to about 35 percent protein wherein the amount of water is about 1 time that of the amount of protein in the pasta dough or wherein the amount of water is about 1.3 times that of the amount of protein in the pasta dough;
extruding the pasta dough through a die orifice into the pasta product; and
wherein the texture modifying agent and amount of water relative to the amount of protein allows the pasta dough having 27 to about 35 percent protein to be extruded through the die orifice and provide an al dente texture of a semolina-based pasta product having about 10 to about 13 percent protein.
4. The method of claim 3 , wherein the pasta dough comprises about 30 to about 60 percent wheat flour; about 5 to about 15 percent wheat protein isolate; and about 5 to about 15 percent vital gluten.