PASTA PRODUCTION METHOD Russian patent published in 2009 - IPC A23L1/16 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, mainly to pasta production with increased biologic value. The method is characterised by dough kneading with wheat flour, enrichment additive and water till dough reaches moisture not less than 30%, forming the products, infra-red drying of wet pasta products and their stabilisation. For enrichment additive the obtained from inferior raw materials fish hydrolisate is used that is not separated from nonfermented protein remainant with hydrolysis intensity of nonprotein nitrogen 22-25% from total nitrogen raw material. Whereat hydrolysis is performed with electrochemically activated water dosage of 30% to stuffing weight and at temperature of 55°C, the ambient pH 6.5-6.6 based on autoproteolysis or ferment hydrolysis adding proteolytic enzyme preparations, the obtained hydrolisate not separated nonferment protein remainant is added in the quantity of 10-12% to flour weight.

EFFECT: invention provides for nutritious and biologic value increase of pasta products, widen product range, products drying decrease, production sanitary culture and consumer and cooking properties increase of finished products.

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