CEDRUS LIBANI GLUTEN-FREE PASTA PRODUCTION METHOD CONTAINING PEYLOY-DERIVED FIBROUS FRACTION

Abstract

The invention relates to a method for producing gluten-free pasta containing a fibrous fraction derived from Cedrus libani husk. The method involves pre-drying the raw material derived from Cedrus libani husk at 40°C for 8 hours, followed by freezing and grinding at -40°C for 4 hours to obtain a fibrous fraction with a median particle size (D50) between 75 µm and 125 µm and an upper particle size (D90) smaller than 250 µm; adding this fibrous fraction to the gluten-free dry mix at a rate of 4.0% of the total dry mix weight; forming a dough with a total dough moisture content of 30.5% to 31.5% by adding water; subjecting the dough to mixing, kneading, extrusion, shaping, pre-drying, and final drying processes; and obtaining a gluten-free pasta product with a final product moisture content between 9% and 10.5%. The invention presents a process-based production method for using fibrous fractions derived from Cedrus libani husk in the production of gluten-free pasta.

Description

1 TARIFF CEDRUS LİBANI CONTAINING FIBROUS FRACTION FROM ROLL SOURCED GLUTEN-FREE PASTA PRODUCTION METHOD Technological Field: The invention falls within the general field of food technology, and more specifically, within the field of 5. Production of gluten-free food products, and especially methods for producing gluten-free pasta. More specifically, the invention relates to the fibrous fraction derived from Cedrus libani pod, incorporation of gluten-free flour-based dough systems under controlled process conditions In this way, structural integrity is improved, processability is enhanced, and during cooking... 10 It relates to a production method aimed at functional food. In this respect, the invention is relevant to both functional food. development technologies, both for food formulations based on the use of plant-derived fiber, It is also evaluated within the scope of gluten-free product processing technologies. State of the Art: Gluten-free pasta production is especially important for people with celiac disease and those who reduce their gluten consumption by 15 years. It is a technical field that is important for consumer groups who want to restrict it. together, the elasticity, binding and structural integrity provided by gluten in these products Significant technological problems arise due to its absence. Therefore, the technology... In known cases, it improves dough integrity in gluten-free pasta, reducing cooking loss. to reduce, create acceptable texture and improve the production process on an industrial scale 20 To make it applicable, different flours, starches, proteins, emulsifiers, and hydrocolloids were used. Numerous solutions based on fiber optic systems have been proposed. One of the known technical solutions, document number EP1749450B1, is gluten-free. A naturally gluten-free starch source for pasta and dough systems, gluten-free flour, Compositions containing gluten-free protein sources and gluten-free emulsifiers are described. 25 The basic approach in the aforementioned document is a combination of starch-protein-emulsifier with gluten. It is based on compensating for its absence. However, the solution in question is woody. or a fibrous fraction of cambial origin, particularly fibrous fraction derived from Cedrus libani phylloxera. the fraction is intended for use as a structural component in gluten-free pasta matrix. It does not contain an explanation. 30 Another technical solution, document EP0872188A2, deals with corn and / or rice. In the production of gluten-free pasta based on flour, partial gelatinization and the addition of monoglycerides are involved. dampening under vacuum and extrusion stages at a multi-stage controlled temperature 2 A method involving pre-treated starch has been described. The focus of this approach is on pre-treated starch. It is the shaping of the plant-based system under extrusion conditions. However, here too, plant-based materials are used. a fibrous fraction, especially natural fibers of peel origin, into the pulp matrix It is not possible to use it in a way that will create a functional network structure. Document EP2110026B1 states that parboiled rice flour-based rice pasta 5 For its production, dough is formed at a specific moisture content, heated in an extruder, and more. Then a process involving kneading, extrusion and drying stages is described. This document also describes a technical solution based on hydrothermal pre-treatment of the starch structure. It is based on improvement. A general reference to the use of additional fibrous biomass. Although found, the particle size of the fibrous fraction derived from Cedrus libani peel was controlled at 10 prepared in this way, it serves as the main structural supporting element in gluten-free pasta production. There is no specific doctrine regarding its use. In the current state of the technology, solutions for pasta with added fiber are also available. For example... Document number US4976982A states that for low-calorie and high-fiber pasta products, 15 in which glutinous or farinous flour is used together with a fiber source and a reducing agent A method is described. The document lists corn fiber, oat fiber, and cellulose as fiber sources. Microcrystalline cellulose, soy fiber, and numerous other common fiber components have been listed. However, The solution in question is essentially in the context of gluten-containing or traditional flour systems. It has been improved and contains Cedrus libani pea-derived fibrous fraction in gluten-free pasta. from a specific technical instruction regarding its use under specific process parameters 20 It is lacking. Furthermore, this document discusses the antioxidant / polyphenolic character of the fiber source in the dough. There is also no approach that relies on evaluating the structure together. In addition, document number WO2015158960A1 states that fava beans grinding, subjecting to air classification and having a specific particle size The use of these fractions in gluten-free pasta production has been explained. These 25 fractions... The document states that particle size-controlled fractionation improves pasta quality and lowers glycemic index. It is stated that it may be beneficial in terms of response. However, this approach, legumes It is aimed at removing antinutritional components from the essential fractions; woody- a fibrous fraction of cambial origin, specifically fibrous from Cedrus libani phylloxera. 30 fractions that will provide structural strength and cooking stability in gluten-free pasta. It does not relate to how it should be used. Similarly, in document number WO2013114048A1, pre-gelatinized or pre- Gluten-free baking containing legume fibers and plant proteins along with cooked starch. 3 The products are described. This document describes plant fibers, especially legume fibers, and gluten. It is mentioned that it is used for texture improvement purposes in products that do not contain certain ingredients; some Examples include pea fiber, combinations of soluble / insoluble fibers, and resistant starch. The systems are explained. However, in the aforementioned technical teaching, Cedrus libani soymuk is again mentioned. The fibrous fraction of origin is not used; furthermore, controlled pre-drying of this fraction, 5 Gluten-free, prepared by freeze-milling and under a specific particle size distribution. There is no explanation regarding its integration into the pasta matrix. On the other hand, in the available patent documents, tree bark or similar materials are mentioned. Extracts or fibers obtained from lignocellulosic sources for use in food, feed, and nutraceuticals. or although they are seen to be used in functional compositions, these documents 10 mostly for antioxidant contribution, nutraceutical benefit or general use of dietary fiber. It is directed towards. In the currently accessible patent literature, the sieve of the species Cedrus libani... the derived fibrous fraction is a direct structural component in gluten-free pasta production. It is used as such, and this requires specific humidity, temperature, kneading, extrusion, and drying processes. There is no clear and direct doctrine that it is defined together with its parameters. 15 No such findings have been reported. This finding is limited to the available patent database records. It is for evaluation purposes. In conclusion, the current state of the technology is geared towards the production of gluten-free pasta. Solutions primarily involve starch-protein-emulsifier systems and hydrothermal pretreatments. Optimization of legume or general plant fiber additives and extrusion parameters 20 It is based on. In contrast, the controlled fibrous fraction of Cedrus libani peanut is derived from... prepared in this way and included in the gluten-free dough system, and thus pasta To ensure structural integrity, cooking stability, and fiber enrichment in the product. A specific technical solution has not been explicitly demonstrated in the currently known technology. Purpose of the Invention: 25 The purpose of the invention is to eliminate the effects of gluten absence in gluten-free pasta production. Insufficient dough integrity, difficulty in processing, weakness in shape retention, disintegration and loss of solid matter during cooking, achieving the desired textural structure. a new and improved system to address technical problems such as the inability to provide The goal is to offer a production method. Known solutions in the gluten-free pasta field mainly consist of 30 starch-protein-emulsifier systems, hydrothermal pretreatments, legume-based It is based on fractions or general fiber additives. The invention derives from these general approaches. In contrast, the fibrous fraction derived from Cedrus libani peel is processed under controlled conditions. 4 It is based on incorporating a gluten-free dough matrix underneath, and thus the product It aims to reduce the weaknesses arising from the absence of gluten in its composition. Another purpose of the invention is to develop a plant-based additive used in the production of gluten-free pasta. its components serve not only as fillers or nutritional support elements, but also It should be considered as a functional component that provides structural contribution to the dough matrix. 5 The goal is to develop a method that makes this possible. In this context, Cedrus libani soymuk Controlled pre-drying, freeze-grinding, and appropriate particle size of the source material. the fibrous fraction obtained by reducing it to its size, in the gluten-free dry mix dispersible and structurally adaptable by interacting with water during dough formation. It is intended to function as a phase that contributes to continuity. 10 One of the aims of the invention is to create a product based solely on a difference in composition. Instead of defining it, let's talk about the process from raw material preparation to the final product. a process-based and technically repeatable production process extending to drying The goal is to develop a new method. This involves invention, raw material selection, pre-drying, and freezing. grinding, particle size control, dough moisture adjustment, low temperature 15 By considering the extrusion and controlled drying stages together, the industry It aims to provide a feasible and standardizable method. Another objective of the invention is to obtain the fibrous fraction derived from Cedrus libani pods. By incorporating gluten-free ingredients into the dough system in controlled proportions, the dough... To improve shaping capability, more stable flow behavior during extrusion. 20 to provide and shape the product structurally during the drying and baking stages. The goal is to obtain a system that better preserves its integrity. Thus, especially gluten-free. Common problems encountered in products include brittle structure, surface deterioration, excessive softening, and overcooking. The aim is to reduce the tendency of dissolution during the process. Solutions in known techniques. While addressing these general problems through different raw materials and processes, Cedrus 25 Libani describes a specific approach in which the fibrous fraction derived from sipes is used for this purpose. It does not present it in this way. The invention also enriches gluten-free pasta products with fiber, benefiting the consumer. providing processability and product quality that meet expectations without compromising. The aim is to offer a technical solution. In this respect, the invention, on the one hand, offers a functional 30 while contributing to the field of food development, on the other hand, in terms of industrial production. A gluten-free pasta that is feasible, repeatable, and has definable process parameters. It reveals the production method. The ultimate goal of the invention is to create a peel from Cedrus libani, unlike the current technique. selection of the source fibrous fraction and controlled preparation of this fraction An innovation and invention step based on the principle of integrating gluten-free pasta into a matrix. a production method that is defensible from this point of view and also applicable to industry The aim is to provide a more balanced structural solution that overcomes the limitations of known technical solutions. A gluten-free pasta production process exhibiting specific characteristics and defined process parameters. The aim is to obtain the method. Figures: One diagram will be used in the description of the invention; that diagram is shown below. explained. In Figure 1, gluten-free 10 containing fibrous fraction from Cedrus libani peel The process flow diagram for pasta production is shown. Figure 1. Production of gluten-free pasta containing fibrous fraction derived from Cedrus libani husk. process flow diagram of the method The reference numbers and figures included in the figure will help in understanding this invention. The corresponding procedural steps are given below. 15 References: 10. Preparation of raw material from Cedrus libani soymuk 20. Pre-drying of raw material 30. Obtaining the fibrous fraction of Cedrus libani by freezing and grinding. 40. Preparing the gluten-free dry mix 20 50. Addition of Cedrus libani fibrous fraction to the dry mix. 60. Forming the dough by adding water. 70. Mixing and kneading process 80. Extrusion and shaping process 90. Pre-drying of the shaped product 25 100. Final drying process 110. Obtaining a gluten-free pasta product. Description of the Invention: The invention is gluten-free pasta containing fibrous fraction originating from Cedrus libani peel. It relates to the production method. More specifically, the invention concerns the phloem of the species Cedrus libani. controlled drying and freeze-grinding processes of the source material The fibrous fraction obtained in this way is mixed into a gluten-free flour-based dough system. the inclusion of the dough in appropriate proportions and controlled mixing and kneading, 6 structural integrity is maintained by passing through extrusion and drying stages. Improved, reduced tendency to fall apart during cooking, and enriched with fiber. It aims to produce gluten-free pasta. The invention involves a method primarily derived from raw materials sourced from Cedrus libani sipes. The preparation of the material starts with step (10). In this stage, the raw material is 5 It is procured, purified from foreign substances, and made suitable for processing. is brought in. Subsequently, the raw material is placed in a way that allows it to reach a controlled moisture level. It is subjected to pre-drying (20). This pre-drying process is preferably performed The process is carried out at a temperature of approximately 40°C and for approximately 8 hours. Finally, the moisture content of the material is preferably reduced to between 6% and 9%. 10 Following the pre-drying process (20), the raw material is frozen and ground by Cedrus Obtaining the libani fibrous fraction is taken to step (30). At this stage The material is preferably frozen at -40°C for approximately 4 hours, and then... It is ground. The fibrous fraction obtained as a result of the grinding process, preferably median size, is processed. Particle size (D50) ranges from 75 µm to 125 µm, and the upper particle size (D90) is 250 µm. It is preferred that the fibers be arranged to be smaller than µm. Thus, the resulting fibrous structure... the fraction becomes more homogeneous within the gluten-free dough matrix in subsequent processing steps. This ensures that the distribution is carried out in this manner. Preparation of gluten-free dry mix in a separate stage (40) This is being carried out. The dry mixture in question is preferably rice flour, corn flour and / or 20 Corn grits, tapioca starch and / or potato starch as optional structural components. It contains auxiliary components. In a preferred application, the dry mix contains 58.0%. rice flour, 20.0% corn flour and / or cornmeal, 14.0% tapioca starch and / or potato to contain starch, 2.0% psyllium, 1.0% xanthan gum and 1.0% salt is being prepared. 25 The prepared dry mixture was then processed into the dry fibrous fraction of Cedrus libani. The addition to the mixture is combined with step (50). At this stage, Cedrus libani fibrous fraction, preferably 1% to 8%, or even more preferably 2% to, of the total dry mix weight. 5% dry and, in a particularly preferred application, approximately 4.0% dry. is included in the mixture. These ratios provide a balance between structural contribution and processability. 30 It has been deemed suitable in terms of... After combining the dry mix and the fibrous fraction, the dough is formed by adding water. The formation (60) step is passed. At this stage, water is controlled and preferably 7 It is added gradually, and the total dough moisture content is preferably between 30.5% and... It is set to 31.5%, or more preferably around 31%. Thus... The result is a dough that is moldable and maintains its stability throughout the process. Following the dough formation stage (60), the dough mixing and kneading process (70) is subjected to. Mixing is preferably done at a temperature range of 22°C to 24°C. This process takes approximately 10 minutes. The kneading process that follows is... This preferably takes 6 to 8 minutes. Mixing and / or in a preferred application. The kneading process is carried out under a vacuum of approximately -0.6 bar. This ensures that the dough remains stable. reducing unwanted air gaps and achieving a more homogeneous structure. It is possible. 10 After mixing and kneading (70), the dough is extruded and shaped. This process (80) is carried out. This stage is preferably carried out under low temperature conditions. and the dough temperature should be between 33°C and 36°C, preferably around 35°C. The screw speed is preferably between 35 rpm and 50 rpm, and even more preferably around 40 rpm. This process results in dough with the desired pasta geometry. It is transformed into product form. The product obtained after shaping is first subjected to pre-drying process (90). This stage is preferably carried out at a temperature of 45°C for approximately 30 minutes. This is being carried out to stabilize the product surface and before final drying. It contributes to ensuring a controlled transition. 20 Following the pre-drying process (90), the product undergoes the final drying process (100) is obtained. Final drying is preferably done at a temperature range of 58°C to 60°C, approximately 5 to 7 days. The process is carried out over a period of time, preferably around 6 hours. The moisture content of the final product... It is preferably adjusted to between 9% and 10.5%, or even more preferably around 9.5%. Upon completion of the steps described above, you will receive 25 gluten-free products. The pasta product is obtained (110). The obtained product is Cedrus libani Due to its content of fibrous fractions derived from soy, it is frequently used in gluten-free systems. reducing structural weaknesses encountered, improving processability, during cooking A pasta product with reduced tendency to disintegrate and enriched with fiber. It carries. 30 The invention relates to a method based on raw material derived from Cedrus libani bark. preparation (10), pre-drying process (20), freezing and grinding of Cedrus libani fibrous obtaining the fraction (30), preparing the gluten-free dry mix (40), Cedrus 8 Addition of libani fibrous fraction to dry mix (50), dough formation by addition of water (60), mixing and kneading process (70), extrusion and shaping process (80), pre drying process (90), final drying process (100) and obtaining gluten-free pasta product It is implemented as a holistic process including (110) steps.

Claims

9 REQUESTS 1. Production method for gluten-free pasta containing fibrous fraction derived from Cedrus libani husk. its feature is the preparation of raw material from Cedrus libani peel (10), word The subject is the pre-drying process (20) of the raw material at 40°C for 8 hours, Freezing the raw material, which has undergone a pre-drying process, at -40°C for 4 hours. 5 and then by grinding, the median particle size (D50) is 75 µm to 125 µm. Cedrus libani fibrous tissue with a particle size (D90) smaller than 250 µm and within the range of 250 µm. obtaining the fraction (30), 58.0% rice flour, 20.0% corn flour and / or corn semolina, 14.0% tapioca starch and / or potato starch, 2.0% psyllium, 1.0% xanthan Preparation of gluten-free dry mix containing gum and 1.0% salt (40), resulting Cedrus 10 Libani fibrous fraction constitutes 4.0% of the total dry mix weight. by adding to the mixture (50), water is added to the mixture and the total dough moisture forming dough with a ratio of 30.5% to 31.5% (60), the resulting dough Mixing for 10 minutes at a temperature range of 22°C to 24°C, and then 6 to 8 minutes... Mixing and kneading is performed by kneading for 15 minutes. (70), the dough should be cooked with a dough temperature of 33°C to 36°C and a screw speed of 35 rpm to 50 subjected to extrusion and shaping process (80) in rpm range, shaped The product is subjected to pre-drying at 45°C for 30 minutes (90), pre-drying The product undergoing the process is then left to mature at a temperature range of 58°C to 60°C for 5 to 7 hours. subjected to drying process (100) and the final product moisture content to range between 9% and 10.5% 20 the steps of bringing in, thus obtaining gluten-free pasta product (110) It includes.

2. Production method according to claim 1, characterized by obtaining the fibrous fraction of Cedrus libani. After the pre-drying process (20) the moisture content of the raw material is between 6% and 9% It should be within the range of 25.

3. Production method according to claim 1, its characteristic is the dough forming process (60) after Mixing and kneading process (70) carried out under approximately -0.6 bar vacuum It is the execution.

4. Production method according to Claim 1, characterized by extrusion and shaping processes. (80) dough temperature approximately 35°C and screw speed approximately 40 rpm 30 It is the realization of.

5. Production method according to claim 1, the characteristic of which is the final drying process (100) approximately It should be applied at 58°C for 6 hours, and the final product moisture content should be approximately 9.5%. It is adjusted in this way.

6. Fibrous fiber derived from Cedrus libani pod, obtained by the production method according to Claim 1. This is a gluten-free pasta product containing 5 fractions.