Description

Technical Field

The utility model belongs to the food industry, namely to macaroni production.

Background Art

There are macaroni products that contain wheat flour, water and additives; dry egg white is used as an additive with such ratio of components, %: wheat flour - 100; dry egg white - 1,5-4,5; water - the rest (patent of Ukraine N°70667 A, int. cl. A23L 1/16, A23L 1/03, A23L 1/32 15.10.04 Bui. 10).

The deficiency of the known macaroni products is low biological value, quality of the finished macaroni products and their boiling properties because of the poor quality of flour and a low level of domestic production equipment, so they do not satisfy consumer's requirements.

Closest to the appearing macaroni products are macaroni products made according to GOST 875-92, which recipes include water and baker's flour or macaroni flour.

The deficiency of macaroni products is low biological value, lack of adequate amounts of vitamins and minerals necessary for human body.

Disclosure of Utility Model

Task set by the utility model: preparation of macaroni products, in which higher content of vitamins and minerals and increase of nutritive value, in general, is reached by selection of the ratio of separate components.

Task set by the utility model is achieved by usage of rye flour in macaroni products, containing flour and water, with the following ratio of components, weight %: rye flour - 83-86; water - 14-17.

Industrial Applicability Products from grain contain everything necessary for human nutrition. They are rich in carbohydrates, proteins; contain fat, salt of phosphorus, potassium, magnesium, calcium and other elements necessary for life. Through bread products a person receives from 30 to 50% of the energy needed for life, up to 40% of the requirement of protein, 60% of vitamin B and 80% of vitamin E. Products from rye flour are more useful than products from wheat flour.

Rye has a high content of carbohydrates; it also contains water, proteins, fat, ash and dietary fiber. Rye is rich in vitamins, micro- and macroelements. Rye contains vitamin A, vitamins group B, C, E and K. There is a lot of calcium, potassium, magnesium, sodium and phosphorus in rye; it contains iron, copper, zinc, manganese and selenium. Protein of rye grain contains useful amino acids such as lysine and threonine. Thus, rye is not only a useful product for a healthy diet, but also a natural medicine.

Rye flour suits best for dietary and medical macaroni products, because it contains large amounts of dietary fiber, content of essential for human amino acids in proteins of rye flour is higher than in proteins of wheat flour. Due to the conditioning of grain during processing, macaroni products from rye flour are characterized by increased nutritional value, improved flavor and aroma.

Eating of rye macaroni products increases life tonus, has general tonic effect and normalizes metabolism. Rye macaroni products are useful for people with diabetes and thyroid dysfunction. It is also recommended to eat rye macaroni products in case of atherosclerosis, hypertension, anemia, and for improvement of cardiac activity.

Comparative characteristics of macaroni products from wheat flour and macaroni products from rye flour are shown in Table N_>1.

Table jYol

Iodine, μg 1.5 9.6 2-6 as much

Food and energy value per 100 g of macaroni products from rye flour:

Proteins - 8.9 g

Fat - 1.7 g

Carbohydrates - 51 g

Calories - 266 kcal

Macaroni products made from rye flour can be referred to the healthy and dietetic products widely used in diet therapy.

Macaroni products made from rye flour are packed in polyethylene film for further sale in shops and supermarkets.