DE2222994A1 - Process for making pasta - Google Patents

Description

PATENT LAWYERS

DR. ING. A. VAN DERWERTH DR. FRANZ LE D E RE R

21 HAMBURG 90, 8 MUNICH 80

WILi-IORFER STR. 32 · TEL. (04 111 770861 LUCILE-CRAHN-STR. 22 TEL. (OB I Il 47 29 47

Munich, May 9, 1972 Q 353 / 353a

Unilever N.V. Museum Park 1, Rotterdam, Netherlands Process for making pasta

The invention relates to the manufacture of pasta for food purposes, hereinafter referred to as pasta, including Macaroni, spaghetti, noodles in the shape of threads, letters and rings as well as other products made in this way, that water and finely divided, partially or completely obtained from wheat flour-like material to a plastic The dough is kneaded and, after shaping, the dough is dried to a moisture content below about 15 percent by weight.

Usually macaroni, spaghetti and vermicelli (long goods) are made from wheat semolina flour ("semolina") as the basic flour-like material. Wheat semolina flour is the coarsely ground, highly purified medium flour that is obtained when grinding durum wheat. Short goods, e.g. noodles, ^T -. 'Ies made from durum wheat flour or other durum wheat alc grundj r. ;; cj: icicij flour-like material. "Fririna" (. ^ Croinigtcj. "KittGlmehl, which is made from other types of wheat air, durum wheat r.cr,. · -

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is sometimes used to make the dough for Used pasta. It can also contain corn flour, tapioca sprouts or potato flour is used, but generally is at least 50 percent of that used to make the dough flour-like material made from wheat. The dough sometimes also contains non-flour-like substances, such as egg solids (especially for pasta), soy flour and salt, and other spices.

When cooking pasta, i.e. when hydrating and gelatinizing the strength contained therein to achieve an acceptably soft consistency, the product has to be used according to its Bring the size and shape into contact with boiling water, generally over a period of 6 to 15 minutes. the Invention is concerned with pasta which require a reduced cooking time. In a preferred embodiment, the following is described in the examples, the process of the invention can be used for the manufacture of products which can be cooked in 1 to 1.5 minutes. Due to this property, the products are particularly suitable as a component in Dry soup mixes on the basis of quickly rehydrating Shapes of dried vegetables and meat that is ". recently available, suitable.

According to the invention, at least part of that is produced from V / egg flour-like material that is mixed with water to "convert The dough used for the pasta forms, precooked before its incorporation into the dough (precooking; :).

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Preferably, "consist of eggs finely divided, farinaceous, £ V r, the production dec material used dough rr.indontens 25 weight percent, preferably at least 50 weight percent, from pre-cooked, / ei ζ s prepared flour-like material. In fact, must be made of V no other flour-like material Preferably, however, a portion of uncooked flour-like material based on wheat, for example wheat semolina flour ("semolina"), durum wheat flour or fine wheat flour ("farina"), is used to make the dough Flour-like material used to make the dough from precooked flour-like material made from wheat and from uncooked (raw) fine wheat flour, preferably in the weight ratio range from 3.5 "to 4.5: 1.

Some other farinaceous material (i.e., farinaceous material that is not made from wheat) may also be present in the dough is), such as corn flour, tapioca flour or potato flour. The dough can also contain non-floury ingredients, such as Egg solids (conveniently in an amount of about 5 "to 11 percent," based on the weight of the final dried pasta products) and salt (expediently 3 "to 5 percent by weight) or other spices as well as high-protein substances such as soy flour, contain.

A suitable precooked flour-like material obtained from wheat can be prepared by cooking wheat flour and crushed the cooked product after drying. The cooking process is expediently carried out so that one Mixture of the flour with 10 "to 30 percent by weight V / ater

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Pass through the Koch extruder, e.g. as described in Example 3 or 5 leaves. In another process (see example 1) an aqueous slurry of the flour is produced and heated so / ie then dried on a heated drum or roller. The dried material is then crushed. at

Another method (see Example 2) can pasta of inferior quality or curd (e.g. spaghetti, macaroni, croissants or noodles that have been dried without the necessary care, so that those occurred during drying Stresses leading to cracks) can be used. The material is boiled, dried and chopped up.

The degree of precooking of the farinaceous made from wheat Materials depends on the amount in which the material is used in the pasta and the amount and type of the protein that is present in the dough. If the cooking is carried out in such a way that about half of the starch content gelatinizes, thus, a dough made from this flour-like material can easily be used in conventional pasta making machines to process. Excessive cooking to such an extent that the water-binding properties of that made from wheat flour-like material is to be avoided. On the other hand, it is desirable that made from wheat cooked flour-like material so far that at least about a quarter of the starch content is gelatinized.

When adding the finely divided flour-like material to produce the dough with water, this is preferably in such Amount added that a dough is formed that when deformed a

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.Wassergehalt of 35 "to 50 weight percent comprising. Preferably, the water content is 35" to 45 weight percent and in particular 38 to 43 weight percent, to facilitate the handling and ^J extruding in standard machines for the production of pasta. The V / ater content, the pasta can thus determine that loading the weight loss of the dough when heated to practical constant weight at 70 iirrVakuumofen G ⁰ is true.

In the production of noodles, standard machines are used to make IT noodles used to extrude the dough in a thin layer, which is then followed by cold rolling and finally fed to a cutting device via calender rollers. The shaped noodle pieces are preferably in a thickness of 0.6-0.8 mm dried. .

Drying the molded dough material is generally conducted at temperatures in the range of 60 to 130 ⁰ G, preferably 90 to 130 ⁰ C and more particularly 105- to 130 ⁰ C is performed. The drying is preferably carried out so that the ultimate moisture content is less than about 6 percent by weight. This can be achieved with a dwell time in the drying device of only about 10 to 20 minutes and without the occurrence of cracks or breakage in the dried pasta. Finally, the product is sieved or otherwise classified to remove any lumps.

The invention is illustrated by the examples showing the production of dough types which rapidly result in a material with an acceptably smooth but non-slimy structure and

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Rehydrated without a noticeable raw starch or doughy taste can be.

example 1

A precooked flour is made by slurrying a conventional mixture (maximum moisture content 14.6 #; minimum protein content 11 $) of hard wheat flour and hard winter wheat flour in water to a 10 percent pesticide concentration, heating the slurry to 90 ⁰ G, Holds 10 minutes at this temperature and then "subjected to roller drying at a steam pressure of 4.9 kg / cm in the roller.

The dried material is ground until there is a sieve with a clear mesh size of 0.42 mm (US 40 mesh).

200 g of the precooked flour obtained above are mixed with 40 g of a conventional precooked fine wheat flour ("farina") that passes through a sieve with a mesh size of 0.42 mm (40 mesh) (made from wheat medium hardness, maximum protein content 9 i °) and 15 g of spray-dried egg yolk mixed. This mixture is mixed with 225 ml v / lean tap water and worked in a Hobart mixer equipped with a dough hook until balls of moist, plastic dough are molded (about 20 minutes). Then 12.75 g of salt are kneaded into the dough for 5 minutes before processing. Then the dough is spread on a hand-operated pasta press, partially air-dried (10 minutes at room temperature to dry the surface), cut into thin sprinkles ase Abir.esüim ^ en 1.6 x 12.5 x 0.65 mm and 10 Minutes at 107 C bij:; u

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Oven-dried with a moisture content of 4 percent.

The noodles obtained become a chicken noodle soup mix mixed in. 10 g of the mixture containing 4 g of the pasta are prepared with 170 g of boiling water. Develop the pasta an acceptable 'structure after 40 seconds of contact with the water. ,.

Example 2

A precooked, finely divided flour-like material obtained from wheat is made by boiling croissants in a continuous cooker (Reitz) for 16 minutes, then air-drying and then grinding the cooked croissants until they pass a sieve with a mesh size of 0.42 mm (40 mesii) ■ happen. A mixture of 18 kg of the precooked material, 4.5 kg of ground, raw fine wheat flour ("farina"? Maximum protein content 9 fo, grain size x 0.42 mm (40 mesh)), 1.25 kg of egg yolk powder and 1.25 kg salt is processed into a dough with 13.5 kg v / ater.

The dough is processed as in Example 1 in a Hobart mixer and extruded in thick layer. The layer is rolled, folded and rolled out again to a thickness of 0.70 ± 0.05 mm. The thin layer is then cut into fine pasta and dried for 20 minutes at 115 ° C. The product obtained is rehydrated in less than 1.5 minutes. after pouring boiling water.

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Example 3

A conventional mixture of durum wheat flour and hard winter wheat flour is mixed with about 20 percent of its weight with water. The resulting uniform mixture is fed to a steam jacketed cooker extruder (Fitzpatrick Malaxator) consisting of a cylinder and a screw which controls the transport of the flour / water mixture from the inlet port at one end of the cylinder to and through a Extruding plate at the opposite end-e causes. The Kocher extruder has means for introducing steam into the flour / water mixture as it passes through the barrel. The device is operated with a feed rate of 1350 kg operated per hour, wherein a sufficient amount of steam is introduced to 'the to bring the temperature of the extruded flour / water mixture at the outlet port at about -95 ⁰ C. The extruded pre-cooked material is too coarse - spherical pellets with a diameter of about 1.2 cm are deformed. The pellets are blown in a blower.

about η. ■

dryer at Y230 C to a moisture content of approx 10 percent dried and then ground to a grain size of 0.42 mm (40 mesh).

The pre-cooked wheat flour is then used to make hudels used according to the following recipe:

Gew.id.it steep

precooked flour 719

fine wheat flour ("farina"), raw. 1SO spray dried egg yolk powder 54

coarse salt 47

1000

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The pre-cooked flour, the raw wheat flour, salt and egg yolk powder are mixed with water to form a dough with 42 % water content. The dough is worked in a mixer (Clermont) for about 20 minutes and then passed through a standard tumbler machine. The dough is extruded into a shaft and folded

and rolled again so that a layer with a thickness of ''. 0.70 i 0.05 mm arises. The dough layer is made in strips 1.6 mm wide, these are then cut into 12.5 mm long pieces. cut. These pieces are dried in a belt dryer (Proctor and Schwartz) for 20 minutes at 120 ^° C. to form noodles with a moisture content of less than 6 %.

The noodles rehydrate in about 1 minute after adding boiling water (4 g of pasta to 170 g of boiling water) and possess excellent taste and structure.

Example 4

There are multiple batches of "quick cook noodles" using of the pre-cooked wheat flour, the recipe and the

manufactured '
rcns of Example 2 <f When producing the different batches, the drying conditions vary; the temperature of the air flow in the dryer just before it comes into contact with the noodles is measured. Both the temperature and the dwell time of the pasta in the dryer are varied according to the table:

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- ίο -

a}

Experiment temperature drying speed 'residence time

No. (° 0) (m / min). . (min)

1.6. 2.8

• 0.9 '4.8

1.0. 4.5

1.1 4.0 0.7 6.2

'0.3 15.0

1 118 2 99 3 105 4th 112 5 88 6th 88

a)

of the belt dryer

In contrast to the "at 118 ⁰ C dried noodles that are" dried at 88 ⁰ C not bloated ( "puffed") and have a softer structure. All noodles are acceptable.

Example 5

A traditional mixture of hard wheat flour and hard winter wheat flour v / is mixed with about 20 weight percent water to form a uniform mixture. This mixture is encased in a steaming coil Turret-type screw-cooker extruder with a feed rate of about 150 kg / hour fed in. The temperature of the dough in the cooker immediately in front of the nozzle exit is 138 C. '.

The extruded precooked material is formed into coarse-spherical pellets about 1.2 cm in diameter, which are put into a blower dryer (Circulating air temperature 170 to 175 ° C) dried to a moisture content of about 10 percent and then dried be ground until they pass a sieve with a mesh size of 0.84 mm (US 20 mesh). The thus obtained before ^ e-

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cooked flour contains 564 mg of maltose per gram, determined roughly according to the. Method 22-15 (Association of Cereal Chemists), Cereal Laboratory Methods, St. Paul, Minnesota (1962). This means that about half of the starch in the precooked flour is "gelatinized. ·

The pre-cooked flour is then used to make pasta in small batches (laboratory scale). Approaches are being made to this end of a total of 2000 g of dry ingredients. with a · sufficient amount of water (in the range of 50 percent by weight, based on the dough) mixed into an extrudable dough. The dough is then extruded on a hand-operated pasta press into a layer with a thickness of 0.7 0.05 mm, which 10 minutes at room temperature to dry the surface. left to stand and then cut into strips of 1.6 12.5 mm is cut. Finally, in a belt dryer at 115 ° C for 20 minutes, the noodles become noodles with a moisture content Dried from under $ 6.

A rolling approach A, consisting of 2000 g of dry matter 89.9 # of the above-mentioned pre-cooked wheat flour, 5,4-i ° egg yolk solids and 4.7 $ salt contained is produced, rehydrated with the addition of boiling water over 1.5 Minutes, creating noodles with a firm, elastic structure.

A rolling approach B which is prepared from 2000 g of dry matter of the above-mentioned pre-cooked wheat flour, 54 ° crude i 'fine wheat flour ( "farina") "included 35.9 $ 5.4 # egg yolk solids and 4.7 # salt, also rehydrates within 1.5 minutes when boiling water is added. The structure of the

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rehydrating product is still acceptable, but not as good as that of the approach Λ.

Example

Pre-cooked according to the procedure described in Example 3 Wheat flour produced is used to produce the following 2000 g pasta batches according to the procedure of Example 5, where the given results are obtained.

a. $ 71.9 precooked flour

18 i “ Soy flour
5.4 10 egg yolk solids
$ 4.7> salt

Soy flour is a commercially available product with a maximum moisture content of 8 % and a minimum protein content of 58%, with at least $ 80> a mesh size of 0.074 mm (US 200 mesh). The noodles obtained give satisfactory rehydration 1.5 minutes after the addition of boiling water. Some of the pasta floats or floats. (This is a property valued by some consumers). All pasta has a good structure.

b. 71.9 fo precooked flour

18? 6 cornmeal ·.

"5 _r 4% egg yolk solids
4.7 Io salt

The cornmeal has a moisture content of 5 # and a

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Minimum protein content of 7 °, with 65 # passing through a mesh size of 0.105 ram (US 14-0 m'esh). The product obtained rehydrates satisfactorily 1.5 minutes after consumption _. put with boiling water. The resulting noodles "have an unusual but acceptable structure.

c. 89.9 1 "precooked flour 5,4 ° / o egg yolk solids
4.7 1 ° salt.

These noodles rehydrate satisfactorily 1.5 minutes after adding boiling water, making good quality noodles. did get with decent structure.

d. 71.9 56 pre-cooked flour

18 io wheat semolina flour ("semolina") 5.4 1 ° egg yolk dry matter. · $ 4.7 salt ■ · ■

The noodles rehydrate 1.5 min after adding the boiling Water, whereby a product with excellent structure is obtained. '■

e. 75.4 ⁰ Jo precooked flour.

18.9 ° i crude, fine wheat flour ( "farina") 5.7 io yolk solids'''

The pasta rehydrates 1.5 minutes after adding boiling water, giving a product with good structure.

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f. 80 io pre-cooked flour

20 io raw, fine wheat flour ("farina")

These noodles rehydrate 1.5 minutes after adding boiling water to obtain a product with a good structure.

Example 7

Using prepared according to the procedure of Example 3 With pre-cooked wheat flour, pasta rings are made according to the following recipe:

pre-cooked flour 17.5 kg

raw, fine wheat flour ("farina") 5.0 kg

Egg yolk powder 1.35 kg

. Salt 1.18 kg

25.03 kg

After mixing, these ingredients are mixed with a sufficient amount of water to produce a dough with a water content of 40 to 42%. After editing, the dough is extruded into einci pilot plant for the production of pasta (Ambrette) at ⁰ C through an annular die 3S, \ ^ obei the Außendurchmecser each ring is 5.3 mm. The wall thickness of the extruded rings is now 0.5. The cut rings are vd by means of circulating air: nozzle outlet carried away and 55 to 60 ⁰ C by up to a moisture content of 6 io dried in a tray dryer 7 minutes by means of circulating air (118 ⁰ C).

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The ITudel rings are rehydrated by mixing 8 g in 170 ^ there is boiling water. About half of the pasta floats bsv ;. swims. After 1.5 minutes of standing, the pasta has a good one Structure adopted.

Claims

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Claims (1)

- 16 claims 1. A process for the production of pasta by deforming a plastic dough consisting of water and finely divided flour-like material made partly or entirely of wheat and drying the deformed material thereby
characterized in that at least part of the flour-like material used, made from wheat, is present
its use in the dough has been pre-cooked. 2. The method according to claim 1, characterized in that the finely divided farinaceous material used to make the dough to an extent of at least 25 percent, "based on the weight of the flour-like material made from wheat has been subjected to a precooking. . 3. The method according to claim 1, characterized in that the finely divided flour-like used to prepare the dough Material to an extent of at least 50 percent based on the weight of the "flour-like material made from wheat, has been pre-cooked. 4. The method according to claim 1, 2 or 3, characterized in that that the moisture content of the dough to be deformed 35 to 50 Weight percent is. 5. The method according to claim 4, characterized in that the Moisture content is 35 to 45 percent by weight. 209850/071 8 6. The method according to claim 5, characterized in that the Moisture content is 38 to 43 percent by weight ". -". ' 7. The method according to any one of claims 1 "to 6, characterized in that that the pre-cooked flour-like material made from wheat used in the dough is obtained from wheat flour that has been boiled, dried and chopped. S. The method according to one of claims 1 "to 6, characterized in that that the used in the dough, pre-cooked, made from white flour-like material is obtained from pasta that has been cooked, dried and chopped. 9. The method according to any one of claims 1 "to 8, characterized in that that the "finely divided farinaceous material (a) used to make the dough" is a farinaceous material made from wheat Material that has been pre-cooked; and (b) contains raw fine wheat flour ("farina"). 10. The method according to claim 9, characterized in that the weight ratio of the precooked wheat material to the raw fine wheat flour ("farina") in the range from 3.5 "to 4.5: 1 11. The method according to any one of claims 1 to 10, characterized in, that the dough contains egg solids. 12. The method according to claim 11, characterized in that the Eifostöstoffe are contained in such an amount that the dried Pasta has a content of 5 to 11 percent by weight of these solids. 209850/071 8 -ΙΟΙ ";. The method according to any one of claims 1 to 12, characterized in that that the deformed dough is dried to a thickness of 0.6 to 0.0 mm. 14. A method according to any one of claims 1 to 13, characterized in that the deformed Teigmateriäl is dried to 130 ⁰ C at a temperature in the range 60 seconds. 15. The method according to claim 14, characterized in that the temperature employed is 90 to 130 ⁰ C. 16. The method according to claim 15, characterized in that the temperature employed is 105 to 130 ⁰ C. 17. The method according to any one of claims 1 to 16, characterized in that that the drying is carried out in such a way as to obtain pasta with a moisture content of less than 6% by weight receives. 18. Pasta, in particular noodles, produced by a process according to any one of claims 1 to 17. 1
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