DE3102040A1 - Dough mixture having a content of potato mass and its use for producing shaped pasta - Google Patents

Abstract

In an earlier patent application of the applicant (file number P3023647.6), which had not been published at the date of filing of the present application, a dough mixture is described, composed of potato mass, flour, egg mass, salt, water and conventional seasonings, flavourings and/or additives. The ready-to-use dough mixture is intended to be further processed to give potato spaetzle or potato bakery products. To achieve a satisfactory storage stability, this dough mixture can be packaged airtight and ready for sale as a dry or semi dry shapeless or shaped raw preproduct or as shapeless or shaped pasta or as boiled or baked shaped pasta. The present dough mixture is characterised in that in place of flour relatively coarse grain products, for example semolina, grits and/or pearl barley or a mixture of flour and these relatively coarse grain products are used. Hard wheat semolina is particularly preferred. This dough mixture can be further processed to give boiled or baked potato spaetzle.

Description

Dough mixture with a content of potato mass and

their use to add to the manufacture of shaped pasta Patent ........ (Patent application P 30 23 647.6) Subject of the German patent .......

(Patent application P 30 23 647.6) is a dough mixture with a content of potato mass, consisting of a) potato mass in the form of grated raw Potatoes or potato powder made from raw potatoes in an amount of 20 - 36 % By weight, based on the dry weight of the potato mass and the dough mixture, b) flour in an amount of 70-57% by weight, based on the dry weight of the dough mixture, c) Egg mass in the form of the contents of natural eggs or whole egg powder in one Amount of 7-3 parts by weight, based on the dry weight of the egg mixture and the dough mixture, d) Salt in an amount of up to 3% by weight, based on the dry weight of the dough mixture, and e) optionally additionally water and optionally in each case relative small amounts usual spices, flavorings and / or additives.

Further subjects are also special dough mixtures and the use these dough mixes for the production of shaped pasta in the form of spaetzle, which can be boiled or baked.

It has been found that in feature (b), in general, grain products, whose grain size is coarser than that of flour, namely semolina, groats and pearl barley permit.

According to a further embodiment of the invention according to the German Patent ....... (patent application P 30 23 647.6) therefore instead of flour, semolina, Groats and / or pearl barley or a mixture of flour and semolina, groats and / or pearl barley used. The present invention thus relates to the dough mixture according to Claim 1.

Advantageous further refinements of the present invention are characterized in the subclaims.

The semolina, groats used in the dough mixture according to the invention or pearl barley are made from cereal grains by chopping, grinding and optionally Peeling in a known manner, commercially available products. The semolina, groats or pearl barley can e.g. from grains of wheat, rye, barley, oats, buckwheat, Millet, maize, rice and also of grain subspecies, such as the wheat variety spelled and green.

In the case of the semolina, groats and / or pearl barley used according to the invention it is different in terms of grain size qualities Under glass are larger or finer, rounded or angular To understand fragments of various degrees of fineness. The congestion corresponds that of flour. Groats are cereal grains that have been peeled off and broken, where the division rate is generally greater than that of semolina.

Pearl barley consists of peeled, often polished, rounded, whole cereal grains. Semolina is preferred over grits, and grits is over Pearl barley preferred. The preferred semolina is wheatgrass; Durum wheat semolina is special preferred.

Commercial grits of semolina, groats and pearl barley have one water content of about 12 to 14% by weight; this water content was, however, with the above Weight percentages are not taken into account separately, and the weight percentages semolina, groats and pearl barley are therefore to be understood as including the water content.

As flour, optionally mixed with semolina, groats or pearl barley can be used, commercial flour is used according to the invention. Commercially available Flour has a water content of about 13 to 16% by weight; this water content became but not taken into account separately in the above weight information. Under flour will preferably wheat flour, but other flours such as barley flour, Corn flour, soy flour and / or rye flour can be used.

According to the invention, the potato mass is either in the form of grated, peeled, raw potatoes or in the form of potato powder made from raw potatoes, that has been mixed with water before use and that swells in it let, used. For the conversion of potato mass dry weight, it is used assumed that the edible part of a raw potato, i.e. the potato without The shell consists of 21% by weight of potato liquid and Z \ l Cew.-e of water (cf. S.W. Souci / 2idns Bosch "Food Tables for Nutritional Value Calculation", 2nd edition, Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart, 1978, page 223); it understands It goes without saying that this is an average value and that the actual water content of potatoes may differ depending on the origin and / or storage period. The water content an only partially dehydrated, industrially produced potato mass is mostly known or can be easily determined if necessary.

The higher the proportion of potato mass increases, the thinner it is and the dough becomes looser. The upper limit of the proportion of potato mass has been reached, when the dough, which is then very loose, does not fall apart or break and is also not too thin.

The higher the proportion of semolina, groats or pearl barley and possibly the rises of flour, the firmer the dough will be. This proportion must therefore not be so high be that fluidity of the dough has been completely lost and the dough no longer scrapes or forms into the shape of spaetzle.

lets form.

According to the invention, the egg mass is in the form of natural eggs without Shell or used in the form of whole egg powder.

It is assumed that the edible portion of an ice cream is about consists of 25% dry weight of egg mass and 75% by weight of water (cf. S.W. Souci, H. Bosch, "Food table ür die NAllrwertberechnung", 2nd edition, Scientific Verlagsgesellschaft mbH, Stuttgart, 1978, p. 62). Whole egg powder has a water content of about 8%; this water content is either known or can optionally can be easily determined. By increasing the proportion of egg mass, the dough looser and improved in taste and nutritional value.

In a preferred batter mix, baking soda is used in an amount of 0.1 to 0.3% by weight, based on the dry weight of the dough mixture, was added. With the addition of baking powder, the proportion of egg mass can be reduced without a disadvantageous loss of looseness of the dough would be noted. However, it is It is not advisable to do without egg mixture completely, as this reduces the taste and the nutritional value of the pasta prepared from the dough would be greatly impaired.

The salt content depends almost exclusively on the taste Aspects and is approximately between 1 and 3 wt .-%, based on the dry weight the batter mix. For the production of diet pasta from the invention Mixing the dough, the salt content can be reduced even further.

For reasons of taste, the batter mix may be Spices or flavorings added.

In particular, white pepper, nutmeg and commercially available, industrial spice mixes in question.

If necessary, glutamic acid can also be used as a flavor enhancer, customary chemical compounds to increase the shelf life and / or dyes as additives are added in each case in small amounts, generally less than a total of 1% by weight.

The ingredients are in a preferred dough mixture according to the invention in dry or at least partially dehydrated form; preferably the Airtight packaging increases the shelf life. By at least partially Dehydration of the ingredients, the addition of chemical preservatives and / or the airtight packaging is achieved that the dough mixture over a longer period of time remains durable and easily transported, stored and traded in this form can be.

The dough mixture according to the invention is preferably also in water-containing, doughy shape and packed airtight for better shelf life. The hydrous, Pasty form is made either directly from grated, raw potatoes or from swollen carrots fruit products mixed with water, potato powder and the other ingredients z egg mass, salt and, if necessary, the usual spices, Flavors and / or additives are produced in the amounts indicated above. The dough mixture according to the invention in the water-containing, doughy form is airtight packaged for a long time and can thus be put on the market.

The dry or largely dry form of the dough mixture according to the invention is converted into the water-containing form by - the potato mass according to the above feature (a) in their water-containing form, with only when used of dry potato powder added to water must be, with addition of salt mixes intimately, - brings the aqueous mixture obtained into a sieve and squeezes the water and you - the squeezed moist mass with the addition of the ingredients according to the above features (b) to (e) and with the addition of water to form a viscous liquid Beats dough.

The dough mixture according to the invention in the doughy form has a, a consistency reminiscent of a thick flour dough, an inner cohesion and a flowability in such a way that thus the preparation of spaetzle, namely Potato spaetzle, has now become possible in a manner known per se.

Another object of the invention is therefore the use of Dough mixture according to the invention for the production of shaped pasta, preferably for example in spaetzle form.

The dough mixture according to the invention is used to produce the potato spaetzle in the water-containing, doughy form in a known manner from the board to boiling Scraped salt water and cooked there. The manual scraping off the board can also by machine pressing through a perforated drum and Scraping and the like are replaced.

According to another preferred use form according to the invention Dough mixture in the water-containing, dough-like form scraped in boiling fat or oil respectively.

shaped. In this case, the dough according to the invention is therefore not boiling Salt water but in boiling fat or oil of about 1700C or scraped in. shaped, and left there until it is cooked. The product is a crispy potato pastry obtained, which is optionally re-salted on its surface and then as Pastries can be served.

The invention also relates to shaped pasta. These Pasta is made, for example, by using the batter mix according to the invention brought into a spaetzle-like shape in a manner known per se and immediately then cooked in boiling salted water, bl or fat.

The potato spätzle produced in this way are preferably shock-frozen and then transported, stored and traded as frozen food in a durable form. According to another preferred embodiment, the potato pasta according to the invention dehydrated or at least partially dehydrated and thus in a durable, storage-stable, tradable food transferred.

With the dough mixture according to the invention it has been possible to achieve a To provide shape and taste to novel type of potato-based food. Both the shape and the taste can be changed by changing the shaping method or change in the proportions by weight of the components or change in the ingredients after The type and amount can be varied within the specified limits. The from the invention Dough-shaped pieces can either be cooked in salted water or cooked through Cook baking or deep-frying in oil or fat. The already cooked ones from the Pasta produced according to the invention have the great advantage that they either in dehydrated and hermetically packaged form or in frozen form Can be kept for a long time and is therefore a conveniently tradable food have it done.

The tt 1 dough mixture according to the invention can, as in the examples the DE-PS ....... (patent application P 30 23 647.6) described, manufactured and to Shaped pasta and processed into cooked and baked pasta products will.

Claims (11)

Dough mixture with a content of potato mass and its use for the production of shaped pasta claims 1. Dough mixture with a Potato pulp content, consisting of a) potato pulp in the form of grated raw potatoes or potato powder made from raw potatoes in an amount of 20 - 36% by weight, based on the dry weight of the potato mass and the dough mixture, b) flour in an amount of 70-57% by weight, based on the dry weight of the dough mixture, c) Egg mass in the form of the contents of natural eggs or whole egg powder in one Amount of 7-3% by weight, based on the dry weight of the egg mixture and the dough mixture, .1) Salt in an amount of up to 3% by weight, based on the dry weight of the dough mixture, as well as) qeq also additionally water and possibly in each case relatively small Amounts of usual spices, flavorings and / or additives, in particular according to patent ....... (patent application P 30 23 647.6), by noting that in feature (b) the grain product in the form of semolina, groats and / or pearl barley or a mixture of flour and semolina, groats and / or pearl barley is used. 2. dough mixture according to claim 1, characterized in that g e k e n n -z e i c h n e t that the grain product is semolina or a mixture of flour and semolina. 3. Dough mixture according to claim 2, characterized in that g e k e n n -z e i c h n e t that the semolina is wheat semolina. 4. dough mixture according to claim 3, characterized in that g e k e n n -z e i c h n e t that the semolina is durum wheat semolina. 5. Dough mixture according to claim 1 to 4, characterized in that g e -k e n n z e i c h n e t that they - the potato mass according to feature (a) in an amount of 25 - 33 parts by weight, based on the dry weight of the potato mass and the dough mixture, - the kernel fruit product according to feature (b) in an amount of 63 - 55% by weight, based on the dry weight of the dough mixture, and - the egg mass according to the feature (c) in an amount of 6 to 4% by weight, based on the dry weight of the egg mass and the batter mixture, ell 1old :. 6. Dough mixture according to claim 1 to r, characterized in that g c -k e n n z e i c h n e t that they also contain baking powder in an amount of 0.1 to 0.3% by weight, based on the dry weight of the dough mixture. 7. dough mixture according to one of claims 1 to 6, characterized g e k e It is noted that in Fe) rm thier wholly or partially dry ingredients and packed airtight. 8. dough mixture according to one of claims 1 to 7, characterized g e k e We do not point out that they are in water-containing, mixed into a finished dough and in an airtight packaged form. 9. Use of the dough mixture according to claims 1 to 8 for the production of shaped pasta. 10. Use according to claim 9, characterized in that g e k e n n -z e i c h n e t that pasta in the form of spaetzle is known per se from the dough mixture Way to be made. 11. Use according to claim 9, characterized in that g e k e n n -z e i c h n e t that a potato pastry in the form of spaetzle in is produced in a known manner.