DE2008787A1 - Noodle dough made from wheat semolina - Google Patents

Abstract

Noodle dough made from wheat semolina Bursting of pocket-like products such as ravioli, preserved by deep cooling and then cooked, is prevented by using a dough prepd. from 25 pts. of semolina, 5 pts. egg and 3.2 pts of water.

Description

Method to prevent the cracking of frozen pasta made from pasta existing filled raviol or the like during the subsequent cooking process.

The invention relates to a method for preventing the Frozen filled ravioli or the like made from pasta pond during the subsequent cooking process.

The mainly Italian dishes such as ravioli, cammolomi and lasagne in the manner of filled dumplings of different shapes also enjoy the Federal Republic of great popularity.

These filled Maultaschen are made according to conventional methods their preferably machine completion air-dried for the purpose of preservation. However, this type of preservation has considerable disadvantages. Except for the If it takes too long, the dough becomes very hard and loses the taste of the finished product due to the long exposure of the air to the aroma.

To remedy these disadvantages, attempts have been made to use these filled JIault pockets can be preserved by deep freezing, but the known methods have under Filled pasta dough structures produced using the usual wheat flour Preservation is not tolerated as it is used throughout the subsequent cooking process burst open and the filling with the dumplings is no longer edible Mixture in the boiling water showed, lengthy investigations have shown that during the cooling process the hygroscopic wheat flour with the moist components of the dough and the whole combined into a frozen mass that then under the action of the heat generated during the subsequent cooking process was blown up and the filling stepped into the boiling water.

After the knowledge of this process sic presented the inventive Task of finding a non-hygroscopic raw material for the pasta dough, which made it possible to also prepare this type of food according to the conservation methods commonly used today to freeze without removing the bag-shaped dough in the subsequent cooking process burst open.

The solution to this inventive problem was then after many attempts found.

The essence of the invention is seen in the fact that to manufacture the Nudis for Itavioli and the like a not more hygroscopic, grainy wheat semolina is used.

All items made from egg noodle dough using this process can now be frozen as long as you like and then cooked without hesitation, because the grainy wheat semolina does not mix with the others during the cooling process Combine moist components into a mass enriched with ice particles can, as is the case with the use of wheat flour. As a result, tolerated the dough according to the invention also without any damage to the subsequent cooking process.

Experiments have shown that frozen foods, for example, last for six months Take the ravioli out of the freezer and keep it at normal room temperature for about 2 months were exposed, then they were frozen again for two months and then cooked. These results were also completely satisfactory.

Claims (2)

P a t e n t a n s p r ü c h e 1. Procedure to prevent cracking of frozen dough made from dough existing filled Uault pockets of any shape during the subsequent cooking process, characterized in that a non-hygroscopic, grainy wheat semolina. 2. The method according to claim 1, characterized in that the dough for the pocket-shaped structures that accept the fillings and can be modified in shape from approx. 25 parts by weight of grainy wheatgrass, from approx. 5 parts by weight of eggs and about 3.2 parts of the face of water.