초록 ▼

An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatical

An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations. Additionally, the enzymatically treated pasta dough has sufficient workability that it can be used in a hand-held and hand-operated extrusion system which allows a consumer to prepare the actual pasta product in the home kitchen. A kit including such a hand-held and hand-operated extrusion system is also provided.

대표청구항 ▼

1. A pasta dough with improved workability, said pasta dough comprising dough treated with an enzyme system consisting of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities, wherein the treatment with the enzyme treatment is sufficient to partially

1. A pasta dough with improved workability, said pasta dough comprising dough treated with an enzyme system consisting of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities, wherein the treatment with the enzyme treatment is sufficient to partially hydrolyze pentosans present in the dough and to provide a pasta dough with improved workability and reduced viscosity.2. The pasta dough of claim 1, wherein the pasta dough contains about 0.001 to about 1 percent pentosanase enzyme, about 20 to about 75 percent water, and about 25 to about 80 percent flour.3. The pasta dough of claim 2, wherein the dough contains about 0.01 to about 0.5 percent pentosanase enzyme, about 25 to about 45 percent water, and about 55 to about 75 percent flour.4. The pasta dough of claim 1, wherein the enzyme treatment is effective for reducing the viscosity of the pasta dough by at least 10 percent.5. The pasta dough of claim 2, wherein the enzyme treatment is effective for reducing the viscosity of the pasta dough by at least 25 percent.6. The pasta dough of claim 3, wherein the enzyme treatment is effective for reducing the viscosity of the pasta dough by at least 25 percent.7. The pasta dough of claim 1, wherein the enzyme treatment is carried out at a temperature of about 40 to about 60° C. for about 3 to about 30 minutes.8. The pasta dough of claim 2, wherein the enzyme treatment is carried out at a temperature of about 40 to about 60° C. for about 3 to about 30 minutes.9. The pasta dough of claim 5, wherein the enzyme treatment is carried out at a temperature of about 40 to about 60° C. for about 3 to about 30 minutes.10. The pasta dough of claim 1, wherein the pasta dough is treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the enzyme treatment.11. The pasta dough of claim 2, wherein the pasta dough is treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the enzyme treatment.12. The pasta dough of claim 5, wherein the pasta dough is treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the enzyme treatment.13. The pasta dough of claim 9, wherein the pasta dough is treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the enzyme treatment.14. A method of preparing a pasta dough having improved workability, said method comprising (1) preparing a dough comprising flour, an enzyme system consisting of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities, and water; and (2) treating the dough at a temperature and for a time sufficient to partially hydrolyze pentosans present in the dough and to provide the pasta dough with improved workability and reduced viscosity.15. The method of claim 14, wherein the pasta dough contains about 0.001 to about 1 percent pentosanase enzyme, about 20 to about 75 percent water, and about 25 to about 80 percent flour and wherein the treatment is effective for reducing the viscosity of the pasta dough by at least 10 percent.16. The method of claim 14, wherein the pasta dough contains about 0.01 to about 0.5 percent pentosanase enzyme, about 25 to about 45 percent water, and about 55 to about 75 percent flour and wherein the treatment is effective for reducing the viscosity of the pasta dough by at least 25 percent.17. The method of claim 14, wherein the treatment is carried out at a temperature of about 40 to about 60° C. for about 3 to about 30 minutes.18. The method of claim 15, wherein the treatment is carried out at a temperature of about 40 to about 60° C. for about 3 to about 30 minutes.19. The method of claim 14, wherein the wherein the pasta dough is further treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the treatment of step 2.20. The method of claim 15, wherein the wherein the pasta dough is further treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the treatment of step 2.21. The method of claim 18, wherein the wherein the pasta dough is further treated at a temperature effective for inactivating the one or more pentosanase enzymes after completion of the treatment of step 2.