GLUTEN-FREE / GLUTEN-CONTAINING PASTA CONTAINING BROMELAIN-HYDROLYZED FISH ROE AND ITS PRODUCTION METHOD.

Abstract

The invention relates to gluten-containing or gluten-free pasta containing fish roe hydrolyzed with the bromelain enzyme and the method of its production. Within the scope of the invention, fish roe is subjected to controlled enzymatic hydrolysis, followed by lyophilization to obtain a stable powder form. The resulting lyophilized fish roe powder is incorporated into gluten-containing or gluten-free pasta dough. This results in a pasta product that converts protein structures into lower molecular weight peptide structures, providing improved textural properties and enhanced nutritional value.

Description

CONTAINING FISH EGGS HYDROLYZED WITH BROMELAIN GLUTEN-FREE / GLUTEN-CONTAINING PASTA AND PRODUCTION METHODS TECHNICAL FIELD The invention relates to the technical field of food technology and food processing technologies; fish roe that has been enzymatically hydrolyzed, specifically using the bromelain enzyme. gluten-containing or gluten-free pasta products and said pasta products It relates to the production method. The invention also includes protein, phospholipid, derived from fish eggs. Controlled enzymatic processing of omega-3 fatty acid and natural pigment components. food formulations that then enable its inclusion in the pasta structure It is related to. More specifically, the invention involves fish hydrolyzed in a controlled manner with the bromelain enzyme. the egg is converted into powder form by subjecting it to a lyophilization process and obtained The product is added to gluten-containing or gluten-free pasta dough in specific proportions. It encompasses the production process for the manufacture of cereal-based food products. protein-fortified pasta products and enzymatic food processing technologies It can be used in various fields. KNOWN TECHNIQUE Gluten-containing and especially gluten-free pasta products have become popular in recent years among people with celiac disease. food that has been widely developed due to consumers having alternative dietary preferences. It is among the products. However, gluten protein is a component of gluten-free pasta systems. Low elasticity due to lack of mesh, poor textural strength, baking During this process, significant technical problems arise, such as disintegration and poor protein quality. Therefore, the literature suggests that different protein sources can be used in gluten-free pasta. There are ongoing efforts to integrate them into these systems. In the known state of the art, the inclusion of plant-based protein sources in food products. There are various solutions regarding its implementation. For example, EP3434115A1 publication. document no. [number] natural binders in vegetarian or vegan food products The systems used are explained. The document in question describes plant-based products. Binding systems aimed at preserving structural integrity are described; controlled intake of complex nutritional components of animal origin, such as fish eggs. enzymatic hydrolysis and any technique for its integration into pasta products There is no single teaching document. Furthermore, the document in question uses the bromelain enzyme. controlled protein hydrolysis, lyophilization process or fish This does not explain how all the nutritional fractions of the egg are preserved. Therefore, the solutions in document EP3434115A1 involve using fish roe in pasta. the stability that emerges during its technical integration into the matrix, It fails to provide solutions to bioavailability and textural problems. Another known technical document is publication number WO2009048938A1. the document discusses quinoa-based processed cereal products and their use in food systems. The document explains the taste and textural characteristics of cereal-based products. Although procedures for its improvement have been described; fish egg protein, complex structure containing phospholipids and omega-3 fatty acids via enzymatic hydrolysis protein structures are hydrolyzed in a controlled manner and incorporated into pasta products. No technical solution is included. Furthermore, bromelain is not mentioned in the document. Controlled peptide formation using enzymes, enzyme inactivation. the process of applying and obtaining a stable powder form after lyophilization It has no steps. Preliminary research results also included various allergen detection systems and plant-based proteins. Although documents describing the compositions or enzyme mixtures exist, These documents also state that fish roe can be directly used in gluten-containing or gluten-free pasta. a holistic technical approach to integrating it into the formulation It is not found. Especially after controlled bromelain hydrolysis of fish eggs. by lyophilization, it is converted into a stable food additive form and used in pasta dough. Its use in providing structural contribution is not demonstrated in the current technique. In current technical applications, fish roe is generally a direct consumption product. is evaluated as such, or only certain components are extracted. It is used. As a result, the natural structure of fish eggs contains protein, phospholipids, omega-3 fatty acids, and natural pigment components all together It is not possible to transfer it to grain-based products while preserving it. Furthermore, it is not directly... Poor digestibility, oxidative stability problems, and lack of homogeneity in certain usage scenarios. Distribution challenges are emerging. 2. TECHNICAL PROBLEMS TO BE SOLVED Considering the current technical situation described above, the solution that is sought The main technical problem is the low yield seen in gluten-containing and especially gluten-free pasta products. poor protein quality, inadequate amino acid balance, low bioavailability, and poor textural quality. The goal is to resolve structural problems. Another technical problem is that fish eggs cannot be directly processed in current applications. Low digestibility, limited functional effect, and product resulting from its use. The goal is to resolve stability problems. Another technical problem that needs to be solved is the contents of fish eggs. structural components of protein, phospholipids, omega-3 fatty acids, and natural pigments. by preserving its integrity as much as possible, in a controlled manner It is the development of a production method that enables its transfer. Furthermore, the current technique involves adding fish roe directly to the pasta dough. This results in non-homogeneous distribution, reduced cooking resistance, and sensory issues. Quality problems also constitute significant technical shortcomings. In this context, the invention;  Controlled hydrolysis of fish eggs with bromelain enzyme,  protein fractions into smaller and more digestible peptide structures transformation,  Converting the obtained product into a stable powder form by lyophilization,  Controlled application of the product to gluten-containing or gluten-free pasta dough integration in proportions In this way; its nutritional value is increased, its textural properties are improved and its processability is enhanced. The aim is to obtain an improved pasta product. A BRIEF DESCRIPTION OF THE INVENTION The invention relates to fish subjected to controlled enzymatic hydrolysis with bromelain enzyme. gluten-free or gluten-containing pasta that includes eggs, and the production of said pasta. It relates to the method. Within the scope of this invention, fish eggs are processed under specific temperature, duration, and pH conditions. It is hydrolyzed in a controlled manner using bromelain enzyme, then the enzyme 3. Inactivation is applied and the resulting product is stabilized into powder form by lyophilization. It is transformed. The resulting lyophilized hydrolyzed fish egg product, containing gluten or Gluten-free pasta dough is formulated with gluten-free ingredients in specific proportions. The invention aims to break down protein fractions within fish eggs into smaller peptides. more homogeneous distribution within the dough matrix thanks to its transformation into structures This ensures the product's processability is improved. At the same time, fish eggs... protein, phospholipids, omega-3 fatty acids, and natural pigments found in its natural composition The components are preserved together and transferred into the pasta structure. Thanks to this invention, the reduction seen especially in gluten-free pasta products Problems with elasticity and poor baking resistance are reduced, and the dough structure is improved. This ensures that it becomes stable. Furthermore, hydrolysis is achieved through the lyophilization process. The storage stability of processed fish egg components is increased, and the product's It is becoming possible to include them in food formulations in a controlled manner. Another advantage of the invention is the extraction or refining of fish eggs. It can be used in its entirety without the need for any processing. Thus, the existing In this technique, only certain fractions of fish eggs are evaluated for their natural nutritional value. The components can be protected together. Also, the controlled enzymatic hydrolysis process used within the scope of the invention. thanks to the dense structure that can arise from the direct use of fish eggs, Production of gluten-containing or gluten-free pasta by reducing homogeneous mixing problems. An intermediate product more suitable for the processes is obtained. In this respect, the invention combines animal-derived nutrients in cereal-based pasta products. enabling controlled integration of its components, and having high process applicability. It offers a technical solution that can be adapted to the production line. DETAILED DESCRIPTION OF THE INVENTION The invention relates to fish subjected to controlled enzymatic hydrolysis with bromelain enzyme. gluten-free or gluten-containing pasta that includes eggs, and the production of said pasta. It relates to the method. Thanks to the process steps carried out within the scope of the invention. Protein, phospholipids, omega-3 fatty acids, and naturally occurring components of fish roe. Natural pigment components are processed in a controlled manner and integrated into the pasta dough. is being done. 4. Fish are treated with bromelain enzyme through a controlled hydrolysis process. egg protein structures converted into controlled peptide fragments This ensures that the product after lyophilization is more stable within the pulp matrix. It becomes possible for it to exhibit a homogeneous distribution. The invention primarily involves obtaining fish eggs. The fish used... The eggs can be from freshwater or marine fish. Preferably trout, salmon, sturgeon, or similar fish high in protein and fat. Fish eggs can be used. Fish eggs are mixed with a certain amount of water to form a homogeneous suspension. They are brought in. Preferably, the ratio of fish roe to water is approximately 1:2 to 1:4 by weight. It is selected within a range. Thanks to the homogenization process, the egg structure is... suitable surface area for breakdown and subsequent enzymatic processing step This ensures its creation. The mixture obtained after homogenization is separated from the coarse particles. For this purpose, it can be subjected to centrifugation. Thanks to this process, a homogenous mixture is obtained. This ensures that large, non-existent particles are removed from the system. The resulting homogeneous mixture is then subjected to controlled enzymatic hydrolysis. This process involves adding bromelain enzyme to the mixture in controlled amounts. Bromelain enzyme breaks down protein structures into smaller peptides in a controlled manner. It acts as a proteolytic enzyme that enables the conversion of these structures. Preferably through hydrolysis;  approximately pH in the range of 6.0-7.0,  approximately in the temperature range of 50-60 °C,  It takes approximately 60-120 minutes to complete. In a different application, the process was carried out at approximately pH 6.5 and a temperature of approximately 55 °C. and is applied for approximately 80 minutes. Thanks to this controlled hydrolysis process, the contents of the fish eggs... conversion of protein structures into lower molecular weight peptide structures This ensures a more homogeneous product within the dough matrix. This makes dispersal possible. At the same time, the fish egg is directly dispersed. dense structure and low processability problems that may arise in its use is being reduced. In order to stop enzyme activity after the hydrolysis process is complete Enzyme inactivation is performed. In this process, the mixture is kept at approximately 70-75 °C. The process is carried out at a specific temperature for a certain period of time. Preferably, the process is done at a temperature of approximately 72 °C. It is applied in minutes. After enzyme inactivation, the mixture is filtered and particles are removed if necessary. A size reduction process is applied. Thanks to the filtration process, it becomes more homogeneous. An intermediate product of suitable consistency is obtained. The resulting product is then subjected to a lyophilization process. In the lyophilization process, the product is frozen and then processed under low pressure. They are dried. Thanks to this process, protein, phospholipids, and other nutrients from fish eggs are extracted. Preservation of the structural integrity of omega-3 fatty acid and natural pigment components. This also improves the storage stability of the product. Hydrolyzed fish egg stable powder obtained through lyophilization process. It is transformed into a pasta form. The resulting product has a low moisture content. It can be added to the dough in a controlled manner. In one application, a hydrolyzed and lyophilized fish egg product, It is mixed with a gluten-containing or gluten-free flour mixture. In gluten-containing applications, semolina is used. or wheat flour can be used. In gluten-free applications, rice flour can be used. cornmeal, buckwheat flour, chickpea flour, lentil flour, or combinations thereof. It is available for use. Preferably lyophilized fish roe product, by weight of the total flour amount. It is included in the dough formulation at a rate of approximately 2%-20%. More preferred In the implemented practice, this rate is approximately between 5% and 15%. The mixture is then kneaded with the addition of a specific amount of water to form pasta dough. is obtained. During the kneading process, the hydrolyzed fish roe product is extracted. The dough matrix is ​​designed to be homogeneous in its distribution. The resulting pasta dough is subjected to extrusion or shaping processes. is held in place. After shaping, the product is dried under controlled temperature to achieve the final result. Pasta product is obtained. The pasta product obtained within the scope of the invention contains hydrolyzed fish. more homogeneous distribution of egg-derived proteins within the dough matrix It has been observed that the textural integrity of the product has improved thanks to its 6-point display. Especially in gluten-free applications, reducing disintegration during baking and improving dough quality. This ensures increased stability. Furthermore, thanks to the controlled hydrolysis process carried out with the bromelain enzyme. intensive structural problems encountered in the direct use of fish eggs The amount of product reduced is obtained, resulting in a more processable intermediate product. Thanks to the lyophilization process, the product remains stable throughout its shelf life. It becomes possible to preserve them. In addition, fish eggs... protein, phospholipids, omega-3 fatty acids, and natural pigments found in its natural composition The components can be preserved together and transferred to the final pasta product. The product that is the subject of the invention in one application is short-cut pasta, long-cut pasta. It can be produced in the form of pasta, noodles, or extruded dough products. In another application, natural thickening agents are added to the dough formulation. Enhancers, fiber components, or plant-based protein sources may be included. However... The basic technical solution is fish hydrolyzed with bromelain enzyme and lyophilized. integrating eggs into gluten-free or gluten-containing pasta production It is based on. In one example application, fresh trout roe was used. First, 1000 1 gram of fish eggs are mixed with approximately 3000 grams of pure water and cooked at high speed. It was homogenized in the homogenizer for approximately 10 minutes. The resulting The suspension is subjected to centrifugation to remove large particles. It has been maintained. The pH of the resulting homogeneous mixture will then be approximately 6.5. The mixture was adjusted accordingly and brought to a temperature of approximately 55 °C. The total amount of water added to the mixture... Bromelain enzyme was added at a rate of approximately 1% of the mixture weight. The enzymatic hydrolysis process takes approximately 80 minutes under controlled stirring. The process was carried out. At the end of the process, fish egg proteins were obtained in a controlled manner. It has been observed that they are converted into lower molecular weight peptide structures. In order to stop enzyme activity after the hydrolysis process is complete The mixture was kept at a temperature of approximately 72 °C for about 30 minutes. Then the product It was filtered to obtain a homogeneous consistency and then frozen at -40 °C. The frozen product is dried under low pressure in a lyophilization device to reduce its moisture content. A hydrolyzed fish egg powder containing 7 components was obtained. Moisture content after lyophilization. preferably in the range of 1%-8% by weight. The following formulation has been prepared for the production of gluten-free pasta: Component Quantity (%) Rice flour 50 Cornmeal 30 Hydrolyzed and lyophilized fish egg powder 10 Psyllium seed 5 Salt 1 The final dough humidity level 32% This in a way adjustable The specified ingredients are kneaded for approximately 15 minutes to obtain a homogeneous dough. The resulting dough was shaped using the extrusion method and approximately 45-50 It was subjected to a controlled drying process at °C temperature. The final pasta product obtained;  the integrity of the dough is preserved,  reduced disintegration during cooking,  increased elasticity of the product,  Homogeneous hydrolyzed fish egg components within the dough matrix dispersed,  It has been observed that the product retains its characteristic natural pigment structure. Another application is the use of semolina-based formulations in gluten-containing pasta production. In this application, hydrolyzed fish egg powder was used as a total flour. It was added to the dough in an amount of approximately 5%. The resulting product is baked. its durability is preserved compared to traditional semolina-based pasta products and the dough It has been observed that a homogeneous distribution is achieved in its structure. The ratios, temperatures, times, and processes specified in the example applications. The parameters are for illustrative purposes only; different parameters may be included within the technical scope of the invention. Rate, temperature, time, and process parameters can be applied. 8

Claims

1. It is a gluten-free or gluten-containing pasta, and its characteristics are: - fish eggs with bromelain enzyme at approximately pH 6.0-7.0 subjected to enzymatic hydrolysis in the range of approximately 50-60 °C eclipse, - A stable powder form is obtained by applying lyophilization after the hydrolysis process. and - according to the total amount of flour in the resulting lyophilized fish egg product pasta made from a mixture of gluten-containing or gluten-free flour in a ratio of 2%-20% by weight. It is characterized by being included in the dough.

2. Claim 1 concerns pasta, the characteristic of which is that the fish roe in question is processed in a controlled manner. It is converted into powder form after enzymatic hydrolysis.

3. The pasta in question is the subject of claim 1 or 2, and its characteristic is that it has approximately the pH of fish roe. It is hydrolyzed by the bromelain enzyme to a concentration between 6.0 and 7.

0.

4. The pasta in question is the subject of either claim 1-3, and its characteristic is: enzymatic hydrolysis. The process was carried out at a temperature range of approximately 50-60 °C.

5. The pasta in question is the subject of either claim 1-4, and its characteristic is: enzymatic hydrolysis. The procedure should have lasted approximately 60-120 minutes.

6. The pasta in question is the subject of any of the claims 1-5, and its characteristic is: enzymatic hydrolysis. This is because enzyme inactivation was applied afterwards.

7. Claim 6 concerns pasta, the characteristic of which is that the enzyme inactivation process takes approximately... It was applied within a temperature range of 70-75 °C.

8. The pasta in question is the subject of any of the claims 1-7, and its characteristic is: lyophilized fish. egg product is a stable powder with a moisture content ranging from 1% to 8% by weight. It is in the form of...

9. The pasta in question is one of the items in claims 1-8, and its characteristic is that it is hydrolyzed and 2-20% by weight of lyophilized fish roe in total flour content. It is found in that ratio.

10. Pasta that is the subject of any of the claims 1-9, and whose characteristic is; gluten-free flour. a mixture of rice flour, corn flour, buckwheat flour, chickpea flour, and lentil flour or combinations thereof. 9 11. The pasta in question is one of the items in clauses 1-10, and its characteristic is that it is made with gluten-containing flour. The mixture contains semolina or wheat flour.

12. This is a method of producing gluten-free or gluten-containing pasta, and its characteristics are: - homogenizing fish eggs with water, - adding bromelain enzyme to the resulting mixture, - the mixture is subjected to enzymatic hydrolysis under controlled temperature and pH conditions. eclipse, - Enzyme inactivation after the hydrolysis process, - subjecting the obtained product to lyophilization process, - Inclusion of the lyophilized product into a gluten-containing or gluten-free flour mixture, - obtaining the dough, - This includes the steps of shaping and drying the dough.

13. The method referred to in Claim 12 is characterized by its enzymatic hydrolysis process at approximately pH. It should be achieved within the 6.0-7.0 range.

14. The method referred to in claim 12 or 13, characterized by its enzymatic hydrolysis process. This is carried out at a temperature range of approximately 50-60 °C.

15. The method referred to in either of claims 12-14, characterized by enzymatic hydrolysis. The procedure takes approximately 60-120 minutes to complete.

16. The method in question is one of claims 12-15, and its characteristic is enzyme inactivation. The process is carried out at a temperature range of approximately 70-75 °C.

17. A method that falls under any of claims 12-16, and whose characteristic is the lyophilization process. This involves freezing the product under low pressure.

18. The method that is the subject of any of claims 12-17, and whose characteristic is; lyophilized. fish roe product at a rate of 2%-20% by weight of the total flour content. It is included in the dough formulation.

19. The method referred to in either of claims 12-18, its characteristic feature being; the dough It is shaped by the extrusion method.

20. A method that falls under any of claims 12-19, and whose characteristic is that the drying process This is carried out at a temperature range of approximately 45-50 °C.