EP0205612A1

EP0205612A1 - Process for the production of conventional dough products, the dough products obtainable thereby and a device for implementing the process

Info

Publication number: EP0205612A1
Application number: EP86900995A
Authority: EP
Inventors: Josef Manser; Werner Seiler; Friedrich Egger
Original assignee: Buehler AG
Current assignee: Buehler AG
Priority date: 1984-12-24
Filing date: 1985-12-24
Publication date: 1986-12-30
Also published as: DE3546066A1; SU1582971A3; WO1986003654A1; JPS62501190A; JPH0544257B2; US4830866A; DE3546066C2

Abstract

Procédé de fabrication de pâtes alimentaires, où on fait passer jusqu'à ce qu'ils soient secs par des zones climatiques à chauffage différent les produits malléables qui sortent d'une tête de presse, puis on les fait refroidir et/ou stabiliser en ce qui concerne leur forme à la fin du processus de séchage. Les produits sont chauffés dans une première zone climatique à une température de 80 à 100o avec au moins un léger séchage, puis exposés pendant environ 30 secondes à 20 minutes à de la vapeur surchauffée fraîchement dépressurisée. Enfin, les produits sont séchés dans un climat de séchage contrôlé. Sont également décrits les produits pouvant être obtenus de cette façon et un dispositif convenant particulièrement bien pour appliquer ce procédé. Le dispositif comporte un séchoir, un four à vapeur, un deuxième séchoir et des moyens pour contrôler les conditions climatiques.Process for the production of pasta, in which the malleable products which come out of a press head are passed until they are dry through climatic zones with different heating, then they are cooled and / or stabilized therein. which concerns their shape at the end of the drying process. The products are heated in a first climatic zone to a temperature of 80 to 100o with at least a slight drying, then exposed for approximately 30 seconds to 20 minutes to superheated steam freshly depressurized. Finally, the products are dried in a controlled drying climate. Also described are the products obtainable in this way and a device particularly suitable for applying this process. The device comprises a dryer, a steam oven, a second dryer and means for controlling the climatic conditions.

Description

Title: Process for the production of classic pasta, the pasta available thereafter and a device for carrying out such a process

Technical field:

The invention relates to a process for the production of classic dough products with a final moisture content of approximately n to 14% by weight, the pasta leaving a press head in the form of a soft, moist, plastic material being guided through differently heated climatic zones until final drying and the pasta is cooled and / or shape stabilized in a further climatic zone after completion of the drying process.

Underlying state of the art:

Grain only becomes a usable food for humans after the starch has been broken down by heat. The naturally occurring grain, but also untreated flour and semolina, are "living fabric". Due to their own metabolism, they are subject to changes, in particular being poor in certain constituents. This process is intensified by the action of heat and light, contact with atmospheric oxygen, moisture and by an increase in degradation microorganisms and other pests. A preservation of Foodstuffs with a starch content therefore presuppose that both the changes taking place in them, which are primarily caused by self-enzymes, are stopped, but also that the microorganisms are killed or their development is inhibited. Various methods are available for preservation. These processes should be as technically simple and economically feasible as possible. In particular, these processes are also directed to the requirement that the usual taste values of the foods subsequently available are largely retained and that there is no reduction in the nutritional value or no negative change in the proteins.

Pasta, especially long pasta and haberdashery, are today, in addition to bread, particularly widespread staple foods that are also used to a large extent for stockpiling.

In general, pasta is understood to mean ready-to-cook, storable products made from starchy, protein-containing cereal products, which are produced by molding and gentle drying, without the dough being subjected to a fermentation or baking process. Depending on the type of raw materials, possibly with additions of egg, table salt, milk, casein, dry glue, seasoning or coloring substances etc., a distinction is made, for example, from egg pasta and egg-free pasta as well as semolina and flour pasta.

Excluded from the product categories to be improved by the invention described below are all other cereal foods, such as spaetzle, snack-like and bread-like products which pass through the dough stage for their production, but are usually not referred to as pasta.

The current market offer for the actual pasta is essentially characterized by three basic types of pasta products, namely the traditionally dried short or long goods, the instant pasta in dried form (ready meals, fast food) and preserve pasta (undried). Both for instant pasta and for canned pasta, the market share is due to the noticeably higher manufacturing and selling price, as a rule Compared to traditional pasta, the quality is unattainable. In addition, the instant pasta, which only has to be poured with hot or warm water, is the actual one

Cooking time and temperature of ιoo ° C is missing, which is a source of danger.

With the so-called classic pasta, the definitive shape is characteristic of a press mold. With the haberdashery the

Pasta cut immediately after its exit from the press mold for ^ö desired length. Examples of this are the Hörnli and

Macaroni. But there are also a number of special forms, e.g. B.

Wickel and Nidi, which are brought into the permanent shape by appropriate guidance immediately after they exit the press mold.

This additional shape gives the dough ^& ware up again when cooking. This means that it is conventional spaghetti or pasta. Spaghetti and tubular noodles are usually only made after the

Dry cut to the definitive length. The classic pasta is thus characteristic that it is ekocht at the "end-user on average about io to 20 minutes ^and in water ^g, and must be prepared with ingredients to form a finished meal. In the following, this classic pasta is referred to as "pasta".

The main raw materials of the pasta are durum wheat semolina and steam,

_. which has a constant grain distribution, a high content of protein 5 and yellow pigments as well as good pigment stability at a low level

Should have a tendency to gray-brown discoloration.

When preparing the dough, about 18 to 25% by weight of water is added to the cereal raw materials. The freshly formed pasta contains on average about 30 to 32% moisture, the fully dried and packaged product only about 10 to 14% by weight, in particular about 12.5% by weight.

When molding or pressing the raw material of the pasta, 5 can basically be done according to two procedures: a) according to the older batch process with the production of homogeneous, plastic dough in a pre-kneader and pan mill (Gramola) and Forming in hydraulic presses or b) using the modern continuous process with so-called

Screw presses, in which no homogeneous dough is kneaded in the first section, but instead only a dough crumb mass is formed in troughs with mixing paddle units, which are then slowly conveyed by transport screws and fed to the press head.

It is only the shear forces in the squeezing screw and the high pressures of approximately 80 to 120 bar which prevail in the press chamber and during the passage of the dough through the die itself that bring about the necessary homogeneous kneading or "gluing" of the dough. The homogenized, kneaded, moist-plastic dough is finished from the die in the form of a steady stream and is more densely compacted in structure

Squeezed dough strands. A blower dries the emerging dough strands immediately on the surface in order to reduce their stickiness.

Rotating knives with which the preformed strands are cut to the desired length can be arranged directly below the die. The strands obtained in this way must then be dried to produce durable goods, the drying proceeding from the outside inwards. It is important that the surface does not harden excessively quickly in front of the core in order to avoid cracks and cracks in the finished pasta. Due to the superficial drying of the pasta after exiting the press head, in general about 1-2

% By weight of water lost.

In practice, drying for long goods is currently carried out for 8 to 12 hours at a temperature of 70 to 75 ^° C. In the case of known processes for the production of traditional pasta, a state has been reached which, with regard to the economical process management, could no longer be increased without a loss in quality of the product quality. Especially in recent times are not least in

Consumers have raised concerns in various ways, such as rubber-dente instead of al-dente pasta, as well as questions about nutritional value and the undesired enzymatic reactions, etc.

Swiss Patent No. 383 747 describes a method for 1 act of pasta described in which the pasta is heated in a zone 40 to ιoo ° C or 60 to 80 C and subsequently treated with superheated steam über¬ of preferably 101 to 170 ⁰ C for 5 to 30 ₅ seconds. This is followed by drying to the end product. Various known disadvantages of other methods are to be eliminated with this known method, in particular undesired enzymatic reactions are to be avoided. No artificial dyes should be necessary, and shorter ones too

- - Drying times can be achieved. Treatment with superheated steam gives the pasta a smooth, shiny and transparent appearance. Experiments with the recommended values confirm that the stated results can actually be achieved, the use of superheated steam has a positive influence on the qualitative characteristics, but with the exception of the desirable appearance of the pasta. If you break a good pasta desired by the consumer, you will see a smooth, shiny and transparent structure on the inside. The rest of the surface appears matt. Cheap goods, the so-called water goods, have a

" _N predominantly whitish and matt surface. Egg pasta has a slightly yellowish to golden yellow hue, but also the previously described glassiness of the crack. The consumer rated the pasta product's matt, egg-colored appearance as good.

₉ - In contrast, the goods treated with superheated steam have an unnatural, almost plastic-like appearance. A consumer is very suspicious of such a product and regularly refrains from buying, regardless of whether the product (lysine and the like) may have been improved.

30

Disclosure of the invention

The invention has the object to further develop the initially described method so that, in particular an increase of economic _{35-effectiveness} of this relied device is possible while maintaining the traditional product quality to the best quality pasta for the end user and the increased demands of Gourmet to suffice. According to the invention, this object is achieved in that the pasta leaving the press head is heated to a temperature of 80 to 100 ° C. in a first climatic zone with at least slight drying, and then flows with freshly released superheated steam for about 30 seconds to 20 minutes native starch of the surface layer of the pasta is converted into swelling starch and the pasta is then dried to the final moisture content in a controlled drying climate.

For the understanding of the present invention it is important that four states are distinguished in starch grains, namely those of native starch, swelling starch, gelatinized starch and starch without birefringence.

The starch is called native starch if it is in the

Texture, as built up by the plant body, remains.

Starch grains are of a certain size for the same plant variety. The starch grain, the shape of which is very easy to see under the microscope, is enclosed in a cell membrane and shows in the

Inside a crystalline structure. Cell membrane and crystalline structure prevent the starch grain from absorbing large amounts of water. Starch in its native state is not water-soluble. In a freshly made dough, almost the entire amount of water is attached to the starch and is primarily absorbed by the protein. Native strength is rather difficult to digest for humans. In the uncooked state, the traditional pasta has only native starch in addition to the protein, the starch having a share of 80 to 85% in conventional pasta raw materials and the protein being 10 to 15% by ^weight

% turn off. If the native starch is treated with heat and water in any form, be it in the whole grain, as flour or as pasta, then the starch swells and can easily absorb more than 100% water; the crystalline structure is destroyed.

The crystallization forces are released. An amorphous starch structure is formed, the outer shape changing only insignificantly, apart from the volumetric magnification. The grain membrane remains completely intact. No starch comes out of the grain. The 1 Swelling starch is more digestible for humans than native starch. However, swelling starch has a special property in that it can absorb and release water easily and very quickly. Under normal conditions, the swelling strength _c can no longer be returned to the crystalline structure. The swellable starch is primarily referred to as swellable starch here, regardless of whether it was already in the swollen state. With the addition of the required amounts of water, swelling starch changes immediately into swollen starch.

10

Native strength has a polarizing light under the microscope

Birefringence, which can be recognized by a star on each starch grain. Swelling strength no longer exhibits birefringence. Since birefringence is due to the crystalline structure, it loses

, _ this already at least partially with shorter heat treatment, l b before the native starch is completely converted into swelling starch. However, the condition is the presence of enough water.

The state in which the swollen starch granules burst and lose their characteristic shape must be considered as gelatinization. The outlines of the starch granules are no longer recognizable. Its original form has been lost. A high quality pasta requires a good protein structure. Even in the dried state, the starch is retained by the protein structure. The starch - the edge zone can partially dissolve into the cooking water. Gelatinized starch also arises when mechanically e.g. B. damage caused during pressing. The starch granules can also be made to burst if there is sufficient intrinsic moisture by a heat shock with boiling water, steam or radiant heat. A good pasta should preferably not have any damaged starch grains, since the corresponding starch content is lost when cooking.

The new invention only brought about the knowledge that the method according to Swiss Patent 383 747 caused the plastic-like surface of the pasta due to several parameters. On the one hand, 35 leads to pure heating, e.g. B. with infrared radiation without a controlled climate »immediately to a complete condensation of the moisture, which quickly deposits on the surface of the pasta as a water film, if- this should be avoided immediately according to the Swiss patent specification.

The subsequently required use of superheated steam of 10 to 170 ° C. is disadvantageously only usable in an overpressure system, so that tests could only be carried out in a laboratory setting. In order to avoid further disadvantages with superheated steam, the Swiss patent suggests limiting the steam treatment time to 5 to 30 seconds. It has not become known that this previously described method has been carried out in practice while adhering to this steam treatment time.

A main concern of the pasta industry is a particularly advantageous climatic control from the exit of the press to the finished product, a main concern being that the surface of the pasta is neither wet nor changed after exiting the press mold. This is also a reason why the finished pasta retains the rough or matt surface caused by the press. The excess water on the surface, which is inevitably established according to the process of Swiss Patent No. 383 747, leads to a shock-like boil with excess water due to the very intense heat of the superheated steam, which ultimately causes the disadvantageous permanent change in the surface.

The method according to the invention eliminates the above-mentioned disadvantages of the known method, in particular with regard to four aspects which ensure that the desirable surface structure is retained. In detail:

In a first climatic zone, the product is at least slightly dried and heated to 80 to 100 ° C. The water loss can be a few percent, in particular 2 to 5% or even 2 to 8%. The former area is generally considered preferred. The steaming measure is not carried out with superheated, but with freshly relaxed superheated steam, consequently with a steam at a temperature of about 100 C. However, freshly relaxed superheated steam contains the entire enthalpy of vaporization or condensation, which is about 539 kcal / kg of water vapor. So it only comes in the micro range of pasta Surface for the formation of the finest condensate droplets, for example in the

The order of magnitude of i micrometer and a correspondingly intense heat transfer without a closed water film being formed by condensation. The application of the superheated steam can now take place in a more or less long period as required. The freshly relaxed superheated steam is constantly renewed or replenished so that no coherent water film is formed on the surface of the pasta because of the excess heat supplied. It has been shown to be particularly important that the pasta is surrounded by hot steam all around, so that the entire surface of each part of the pasta is changed in its quality as evenly as possible. A single-sided conversion of the native starch into a swelling starch would lead to correspondingly different drying processes for many product forms and ultimately to mechanical tensions and cracks in the goods themselves. In this way, a process similar to cooking occurs, but the starch does not swell up in the usual way due to the lack of the formation of a closed water film on the pasta or an excess of water on the surface thereof. Nevertheless, depending on the duration of the exposure time of the superheated steam, a correspondingly thick outer layer of native starch can be converted into a swelling starch without influencing the external structural appearance of the surface.

Set output material of the inventive method is a Pressen¬ head pasta leaving a temperature of regularly about 40 to 50 C, particularly from about 40 to 45 ⁰ C, which egebenenfalls been surface-treated with venti¬ lierender air, mechanically to a device Förder¬ becomes. In the case of long goods, this is a rod hanging device. In the case of long goods, the desired length of the leg is cut (with the formation of a U-shape). The dough strands are cut in such a way that an adaptation to the dimensions of the subsequent units is carried out in the heating and drying device.

An imperative requirement of the method according to the invention is that the shaped dough material leaving the press head and located on the conveying device is heated to a temperature of more than 8o ° C and at most ιoo ° C is subjected. The time period for this is expediently less than about 60 minutes, preferably less than 30 minutes and in particular about one to 15 minutes. With short-term heating, one could also speak of rapid heating. Air that is not fully saturated with moisture is chosen as the heating medium. A humidity of about 60 to 85% is preferred. The range from 65 to 75% is considered to be particularly preferred.

When the above-mentioned minimum temperature of 8 C is set, the procedure is advantageously such that there are different climatic levels in the first climatic zone which reflect temperature jumps. The optimal number of climatic levels or temperature jumps depends on the minimum temperature aimed for. At least two climatic levels are provided. At least three climate levels are regularly considered to be advantageous. As a rule, the temperature jumps should be about 4 to 12 ° C. The procedure is particularly advantageous in such a way that the wet temperature (dew point) of a subsequent climatic level of higher temperature is below the (dry) temperature of the previous climatic level in this first climatic zone. The heating medium is therefore preferably introduced into the subsequent climatic stage at a temperature which is not raised above the psychrometric temperature difference AT. This eliminates the undesirable condensation of water vapor that occurs on the wall of the container of the first climatic zone, which could otherwise cause the pasta to drip off.

The main drying is preferably carried out in drying air with a certain moisture absorption capacity, in particular a relative humidity of about 65 to 80%. The treatment time in the main drying zone is regularly about 30 minutes or more. B. about 30 to 120 minutes.

It is currently to be regarded as a fact that the factors influencing the color of the pasta depend on the one hand on the types of wheat (soft, hard or durum wheat) and on the other hand also on the corresponding degrees of grinding of the semolina and flour. In addition come -II- flows in the production of the pasta, such as mixing semolina / flour with water, the phase of hydration with a corresponding dwell time or mixing time etc. It is precisely in this phase that undesirable color losses and changes can occur, but all of which are of enzymatic origin are. With increasing drying temperatures above 6o C the enzymatic reactions are blocked. In their place, in the area of the lower product moisture, such as 10 to 14% by weight, there are the non-enzymatic browning reactions, which depend on the one hand on the temperature level and on the other hand on the length of time of the heat exposure. High-temperature drying with drying times of up to 10 hours has therefore been set as the upper guideline values which, depending on the raw material and ingredients such as egg, should be between 68 and 80 ° C. A yolk pasta color is popular with consumers and must therefore be sought by the manufacturer.

Precisely taking into account the negative influences of the drying processes known to date in the range of approximately 80 ° C. and up to 10 hours, the present invention leads to new findings. Due to the preferably rapid heating in the first climate zone and the treatment in the immediately downstream steaming zone, heat-induced oxidase inhibition is brought about in the pasta, which prevents further unnecessary pigment degradation. In addition, it is also within the scope of the invention to use this highest temperature level in the range of higher product moisture since the Maillard reaction does not yet start to have an effect here. By the . On the contrary, the lack of brown or red tinting at this point in time means that the pasta treated according to the invention appears more in the yolk tone. like the pasta that has been traditionally dried to this day. The invention thus provides particular advantages in terms of color. The advantageous rapid heating of the pasta in the first climatic zone up to approximately 100 ° C., in particular to approximately 95 ° to 100 ° C., is to be assessed particularly positively because it is due to the very small or non-existing temperature difference of the heating zone or the heated one Pasta and steaming zone does not form a closed water film on the pasta due to condensation. The heat of the superheated steam serves only to a small extent for the actual heating of the pasta, for the greater part for the biochemical conversion of the native starch into a special swelling starch. In addition, negative effects of the browning reactions through the use of maximum temperature and steam treatment in higher product moisture ranges are avoided or avoided. This leads to better quality products, also in the sense of preserving the biological value.

In addition to the proteins, pasta also contains reducing carbohydrates, which triggers the previously mentioned Maillard reaction when heated. It has stronger nutritional effects on the one hand because of the possible reduction in the biological value of the proteins, on the other hand because of the formation of characteristic odors and flavors, which, for. B. may be desirable for baking and roasting. The Maillard reaction proceeds correspondingly more slowly at lower temperatures and can therefore already occur during storage and often limits the shelf life of foods. The Maillard reaction is based on extremely complex mechanisms that produce a large number of different reaction products.

Lysine losses due to Maillard's reaction are known in the processes known to date for the production or drying of pasta with a long treatment time. At a drying temperature of 80 ° C, nutritional losses of up to 47% have been demonstrated.

Compared to the known proposals, the invention offers the surprising advantage that it largely excludes the reduction of the essential amino acids, such as lysine. The products obtained according to the invention show better digestibility with increased nutritional value. The better digestibility is achieved in the context of the method according to the invention by denaturing the proteins due to hot steam injection or hot steam treatment, similar to pasteurization or sterilization. Treatment in the steaming zone is particularly responsible for this.

Furthermore, it is knowledge of the invention that when using the Pasteurization or sterilization in the steaming zone has a positive effect with regard to bacterial and enzymatic aspects. The treatment in the steam zone kills most microorganisms and at the same time inactivates most of the enzymes.

Furthermore, the invention shows that the conversion of the starch in the area of the good part surface or in the edge layers allows the pasta to dry out or dry out more quickly due to the water binding or holding capacity of the starch, which reduces the drying time ¬ tion time is particularly advantageous.

A kind of multi-layer structure is therefore formed, with at least the starch grains of the outermost edge zone being converted into a swelling starch. It is characteristic, however, that in the core the so-called Al-dente core remains in the native state.

In the context of the invention, it is further preferred that the dough products are treated with (freshly relaxed) superheated steam for about one to 30 minutes, very particularly preferably about 3 to 15 minutes, and depending on the wall thickness or the thickness of the goods , with a large wall thickness (2.0 mm and more) in less than about 30 minutes, with a medium wall thickness (1.00 - 2 mm) in less than about 20 minutes and with a small wall thickness (0.5 - 1.0 mm) are heated to 80 to 100 C in about 5 to 10 minutes. The wall thicknesses mentioned are technical details which are known to the person skilled in the art and relate to hollow pasta, in particular spaghetti.

The invention makes it possible for the first time to optimally adapt the essential parameters, such as time and temperature, but in particular also temperature and moisture differences, to the product desired in each case and to add biochemical processes which were previously difficult to influence in addition to the drying process as such Taxes.

In the case of water products, heating to 80 to 100 ° C is preferably carried out in less than 20 minutes, while freshly relaxed hot water is used for 5 to 15 minutes. treated with steam and then dried at a temperature of 75 to 95 ° C. to less than 14% by weight, the total treatment time from the exit from the press mold to final drying being less than one hour.

Normal egg pasta is preferably heated from the press mold to the temperature of 80 to 100 ° C. in less than about 30 minutes and treated with the freshly relaxed superheated steam for about 3 to 15 minutes and then at a temperature of about 70 to 90 ° C is dried to less than about 14% by weight, in particular 11 to 13% by weight, the total treatment time from the exit from the press head to the final drying being about one to four hours.

The shortest treatment times are to be used for inexpensive pasta, the longer treatment times for thick-walled products and for pasta of higher quality. In accordance with experience with long-term pressure cookers, the method according to the invention leads to a corresponding reduction in quality when the treatment time is longer than the specified values. Dough products containing high protein should therefore preferably be heated to a temperature of 80 to 100 ° C. in less than about 30 minutes and treated with the superheated steam mentioned for about 3 to 15 minutes and then to a temperature of less than about 80 ° C. to below about 14% by weight. -%, in particular about 11 to 13 wt .-%, are dried, the total treatment time being about 3 to 6 hours.

As a result, the invention relates to the production of classic pasta, which are characterized in the dried, storable state in that they contain the starch in the native state in the core of the pasta and in the outer layer or in the area of the entire good part surface in the form of swelling starch, the Surface has a customary, matt (but in particular not glazed) color corresponding to the product ingredients. The invention further relates to a device for producing or drying pasta with a press, a conveying device for the pasta and a dryer which is particularly suitable for carrying out the method according to the invention. The characteristic of this device is a first dryer with means for controlled climatic control and for rapid heating of the freshly pressed pasta with at least a slight drying, a steam dryer with a continuous conveyor and steam processing chambers, which are preferably arranged below the continuous conveyor, and in means for separating the steaming zone from the preceding or following climatic zone and by means of a second dryer with controlled climatic control.

All previous experience has confirmed that the pasta in the press should not exceed a temperature of about 45 ^° C. If a pasta product with over 30% moisture is now heated too quickly to a temperature of almost 100 ° C, the result is an inevitable exudation of the water. The invention therefore proposes to carry out the heating with an at least slight drying of at most a few percent in a controlled climate. In order for the product to be treated uniformly, it is preferred to arrange steam processing chambers below the continuous conveyor. This also creates the possibility of different steaming zones. At the same time, however, the damping zones should be prevented from mixing immediately. According to the invention, the steam is forced to flow upward through the continuous conveying means and the product from the lower steam processing chambers.

The invention will be explained in more detail below with reference to figures. Show it:

FIG. 1 shows schematically the longitudinal view of the entire treatment zone,

FIG. 1b an automatic rod removal,

Figure 2 shows the functional relationship between treatment time and

Treatment temperature in the process according to Examples 1 and 2,

Figure 3 shows the functional relationship between product moisture and

Treatment temperature in Examples 1 and 2, 4 shows the regulating or control unit according to FIG. I, FIG. 5 shows a horn treated according to the invention,

6 shows a section of the horn according to FIG. 5 on an enlarged scale, and FIGS. 7 to 10 show different configurations of the device according to the invention.

All basic process steps are shown schematically in FIG. The raw materials semolina and flour from durum, hard or soft wheat together with liquid components such as water or egg are metered into a mixing trough 2 in a controlled manner via a metering device 1 and homogeneously mixed therein. Via a feed screw, the homogeneously mixed, crumbly batter comes into the press cylinder of a press screw 3, which is driven by a vario motor. The processes in the press screw can be outlined as follows: removal of the air by means of vacuum, kneading, compacting the dough and shaping the protein structure (protein starch), shaping the pasta by means of a die 5 to the corresponding market dishes, moist pasta and Cutting the same.

Depending on the format and product (short or long goods), the freshly pressed pasta is treated very briefly by means of a blowing device 6, so that superficial stickiness is lost. The loss of moisture is very low, in any case below about 1%. A product coating device 7 follows. Depending on the product, it is a device for long goods, designed as a rod hanging device, for short goods as a distributor on a belt or vibratory conveyor, and for nidi and wrap as a V / nickel or Nidibeleg apparatus on a frame . May be immediately after the product coating device 7, which is already integral part of the Schnellaufheizzone 8, the quick heating of the product in two or more stages being to a temperature of at least 8o ° C, especially above 85 ⁰ C in less than 20 minutes. The climate is controlled by circulating air fans 9 as well as by fresh air channels 10 and exhaust air channels 11 in such a way that the connecting channels to one another and to the individual stages via throttle 12 and flaps 13 are calculated element by element via a central computer 13 in the sense of a turbo system. The rapid heating zone 8 is followed by a steaming zone 14 with at least one or more elements 14, in which the product is steamed at a temperature of approximately 100 ° C. for approximately 1 to 20 minutes. The steam is supplied via one or more steam distributors 15, which are coated with live steam 20 via a line. As with the heating zone 8, the regulation and control of the steaming zone also takes place via a separate turbo system for the fresh air ducts 16 or steam and exhaust air ducts 17 or steam ducts 18 and flaps 19, which are monitored and regulated in sections by the central computer 13. In order to dry the pasta products after the steaming zone to the desired final moisture content of about 10 to 14% by weight, in particular 11 to 13% by weight, the steaming zone is immediately followed by an intensive drying zone 26 with one or more elements. Is dried with hot air or a heating medium above about 80 C, preferred wise over 90 ⁰ C or with superheated steam of 100 to 200 ⁰ C, preferably 120 to 140 C.

The intensive drying zone 26 is equipped with a channel for fresh air or live steam 21, a channel for exhaust air or exhaust steam 22 and a humidification device 23. This represents a turbo system. The overall turbo system is in turn monitored by the central computer and regulated in sections by throttles and flaps 24 in the elements via slide 25. Each element has its own circulating system 34 for the treatment medium, i. H. Air or steam or a mixture of the two.

The rapid heating zone, steaming zone and intensive drying zone in each element of the computer are equipped with controlled climate monitoring probes 27 for temperature and humidity. Since the process according to the invention moves in higher to highest temperatures, coupled with high air humidity values, the control of the product from the outside and above all manually by the personnel is not advisable or possible (risk of burns). For this reason, product removal 28 is carried out automatically and in a controlled manner after the rapid heating zone and after the steaming zone. FIG. 1b shows an example of an automatic rod removal 29, in which a rod is gripped with a hook, pulled out of the zone and brought onto a suspension device 30. It is no longer possible to return the rod because it has to remain outside the system for a long time for the automatic detection of color, moisture and optical assessment and for the sampling of samples for laboratory analysis. This does not interfere with continuous operation. At the end of the drying phase, when the product moisture of about 12% by weight is reached, the products are fed via a lock 31 to a cooling zone 32, where the product is monitored, regulated, cooled and stabilized by means of a probe 27. The pasta is fed to the corresponding storage counters or to the packaging device via a removal device 33.

It has been shown that a very precise control of the climates in all process elements is appropriate for all formats. Each element advantageously has its own circulation system, the treatment medium being guided vertically from top to bottom or from bottom to top. It is particularly advantageous if the entire process sequence takes place in an oven-like tunnel or in a single continuous floor with several zones. Uncontrollable longitudinal movements of the treatment medium can thus be avoided. All problems of regulating or controlling the climates when superimposing several drying levels are eliminated. It is very particularly important that the three climates of the main zones (heating, damping and drying) can then be regulated or controlled independently.

The individual process steps are highlighted in FIG. 4 by corresponding blocks, process zone 1 representing the raw material preparation (controlled raw material mixture) consisting of semolina, water and other additives and their metering. Dough preparation in process zone 2 mainly involves mixing, pressing and shaping. The freshly pressed pasta is automatically hung on bars and introduced into process zone 3, which is the heating zone. Process zone 4 comprises the actual drying. In process zone 5, the essentially finished pasta is dried stabilized, ensiled and automatically filled into household packaging or other packaging.

A controller 40-40 is systematically shown for each process zone. In fact, each individual zone may have a number of individual controllers, which are combined in an auxiliary computer, where appropriate also coupled to the system controller and interlock 50, where they can be connected at least for the flow of information.

The main computer 47 is in direct connection with a setpoint memory 46 for storing individual data or programs and for removing them. Measuring devices 42-42 (product measuring and monitoring devices (M) for product temperature, moisture, color and product strength as well as protein and ash and the like) are also connected to the main computer 47. If necessary, a setpoint generator 41-41 can also be used in conjunction with the measuring devices (M) for a complete or partial manual operation.

It is also very important that the signal lines S -S, which are connected to the main computer 47 by the respective process zones, are never interrupted. In contrast, the control lines from the host computer to the respective controllers ⁴ ° ι ^"4 ° nk ^zw _'process zones 44_-44 _n for switching switch 45 _j -45 _n and 8-48 on. A central point of the system is to ¬ interplay of the individual system elements with the electronic or computer means, on the one hand, and the dough master, who, with his experience and knowledge of the product and system specialties, can counteract the daily deviations.

The operational management can be carried out as follows: When commissioning for the first time, all system elements are put into operation according to the locking system. As a result, the individual control loops (for controlling the air volume, humidity and temperature, etc.) are optimized by hand. The corresponding data are input to the main computer 47 or the target value memory 46 for determining the target value schemes (e.g. punch cards). Production is started by controlling the corresponding product feed or dosing elements. In accordance with the empirical values, the control loops connected with the product parameters are set large. The corresponding values can in turn be transferred to the target value memory 46 or the main computer 47. On the basis of this data, the entire start-up production is controlled with the corresponding start-up program to be stopped. After the start-up phase, which may take 1 to 4 hours, for example, the dough master begins to control the entire manufacturing process. He then optimizes the product, air and climate parameters in the process sections that he finds interesting or in the required process sections. For this purpose, he interrupts the corresponding control line of the main computer 47, for example to the process zone 3, by interrupting the switch contact 45. The controller 3 continues with the setpoint given before the control line was interrupted. The dough master now gives an improved target value by appropriate input to controller 3 or to one of the controllers in process zone 3. The best target values found are in turn entered into the main computer or the target value memory for the purpose of correction. The changeover switch 45 can then be reconnected and the corresponding group of controllers can be operated with the newly determined target values. Optimizing interventions by the dough master can be carried out at any time by pressing the T -T or 45-45 switch. It is crucial for this procedure that, at the same time that the setpoint value schemes for the process parameters are fixed, the associated schemes of the input parameters - such as output (kg / h), type and mixture of the raw material (durum, hard and / or soft wheat) ), Water addition and various additives (egg, salt, etc.) - as well as the parameters of product quality (moisture, color, strength, etc.).

If all the parameters relating to the input and output of the pasta and all the parameters relating to the process control have now been determined and recorded in the setpoint memory, now when the same product quality is repeated, the setpoints last determined as optimal for the new production can be used as a basis .plays or accessed become. This applies to the approach, production and exit diagram. The dough master can thus guide the pasta line at a substantially safe level, the computer means, the controllers and also the measuring devices being valuable aids. He can control at any point at any point with the elimination of the electronic automatic means at special locations by hand or else leave the system to run automatically for longer periods of time. In special situations or emergencies, the dough master can operate the entire system in computer mode even without linking the processing zones, even in semi-automatic operation. It is essential that he can rely on the system control and locking.

In the following, reference is made to FIG. 5, which represents a horn on an enlarged scale, and to FIG. 6, in which a section of the horn is highlighted on an even larger scale. The area "Y" lies on the inside and the area "X" on the outside of the pasta. FIG. 6 is a graphic representation based on a corresponding microscopic image. Only the starch grains are shown, but not the protein structure.

The pasta obtained according to the invention has a layer (whole) of swelling starch (white grains) on the outer edge (A). The core (C) of the pasta, however, consists of native starch grains, i.e. H. Grains with cross. Between the core (C) and the edge (A) there is an intermediate layer (B) which is not completely converted into swelling starch, but has only a few grains with birefringence. The strength of the pasta only remained unchanged in the core. In terms of cooking properties, the new pasta is the same as the classic pasta, since a good protein structure is retained, almost no damaged starch grains are present, except for a relatively thin outer layer, the whole inner part of which has to be cooked in normal time.

The pasta obtained according to the invention differs in starch from previous pasta in that it has already been subjected to a cooking-like process, but the starch granules remain intact with regard to their outer shape. The with water Excess cooked pasta regularly shows almost only burst starch granules, at least on the outer surface. The same cooking time of the pasta obtained according to the invention results from the fact that the cooking time itself depends to a very substantial extent on the wall thickness of the pasta. Two processes are decisive here, namely the penetration of the water and the conversion of the crystalline structure into an amorphous state on the one hand and the swelling and cooking of the starch on the other. Both processes take time. Since the outer boundary layer is already a swelling starch, it will also absorb the water quickly, without the native starch being favored over time. It takes almost the same amount of time until the water penetrates and works in the core as with the traditional pasta.

In addition, various accompanying processes are almost unexplored in the prior art as well as in the new invention. So far it has not been possible to describe the particular process in concrete terms based on phenomena that can be determined externally. It is interesting z. B. water absorption. Freshly pressed pasta with a water content of about 30% was placed directly in freshly relaxed steam. A part was removed after 5 minutes. A water content of 31.5% was found. Further samples were taken from the steam after 10, 15 and 20 minutes and a water content of 32.0, 31.9 and 32.4% was determined using the heat barrier method. It follows from this that in the present case a water absorption of 1.5% can only be determined in the first 5 minutes because of a relatively large temperature difference when introduced into the steam. The pasta then no longer absorbs any additional water for 15 minutes. A portion of the same freshly pressed pasta was not steamed, but cooked for 5 minutes. The water content of this pasta was 62% after 5 minutes. - This proves, however, that according to the invention there is no treatment of the pasta in excess of water and therefore no cooking. Nevertheless, there is the wide structural change described above.

For short-cut, normal pasta, Figure 7 shows a steam cooker in the form of a belt cooker 50. The product is transferred from a first dryer 51 directly to a cooking belt 52. At the end of the cooking belt 52, the product is transferred to a second dryer 54 via a chute 53. The belt cooker 50 has a plurality of steam processing chambers 55 below the cooking belt 52. Each processing chamber 55 has steam feed lines 56 with horizontal steam injection 57. Each of the steam processing chambers 55 is separated by a partition 58, so that the steam of each steam processing chamber 55 forcibly flows through the cooking belt 52 and the pasta. The steam chamber 59 extends above the cooking belt 52 and is limited at the top by an additional steam processing chamber 60. The steam chamber 59 and the upper steam processing chamber 60 extend over the length of all the lower steam processing chambers 55. At the front and rear ends of the steam chamber 59 there is a steam outlet 61 and 62, respectively, the steam leaving the steam chamber 59 being discharged via a steam suction line 63. Below the cooktop 52 there is a catch basin 64 for the cleaning water of the belt cleaning 65.

FIG. 8 basically has the same structure as FIG. 7. In contrast to this, however, drying frames 70, on a chain 71, are pulled through the steam chamber 59. The solution according to FIG. 8 is referred to as a hurdle or frame cooker 72. These are the hurdles or frames that are also used in the first dryer 73 and also in the second dryer 74. All special goods, such as nidi, wrap and products, are treated in hurdles 70 in appropriately designed prepackages.

FIG. 9 shows an entire pasta line for short-cut, normal pasta with a corresponding steam band, as described in FIG. 7. The entire pasta line has the following elements: dough preparation 80, dough press 81, compression mold 82 with form ventilation 83, from which this freshly pressed pasta passes directly into a dryer 84, which is designed here as a shaker or vibro dryer. From the steam belt 50, the goods are in a drum dryer 85, which is preferably divided into two zones Z and Z, to Final moisture dried and then passed into the product stacker 86.

FIG. 10 shows a pasta line for special products with a hurdle or frame cooker 72. In contrast to FIG. 9, the first dryer 84 consists of a dryer with a frame or hurdles. The second dryer is formed from a multi-floor dryer 85. In this way, the frames with the transport chain 71 are guided through the entire system.

The invention will be explained in more detail below with reference to production examples.

example 1

The desired process product is long goods in the form of spa ghetti with a diameter of 1.72 mm in the dry state. Quality: 4 egg.

100% durum wheat semolina were moistened and mixed with 200 g of thawed whole egg (4 eggs) per kg of semolina and water to a water content of 31.0%. The parameters of the extrusion device were set as follows:

Screw speed 28 rpm

Extrusion pressure 100 bar

Temperature 40 ⁰ C.

Vacuum 0.92 bar

Press head for the production of spaghetti (wet) 1.9 mm (Teflon version)

The press head leaving at 40 ⁰ C strands of dough of a throughput diameter of 1.9 mm were placed in the heating zone for 25 minutes at a temperature of 95 ⁰ C, wherein the moisture content of

Was reduced 31% to 20% water. Then took place during 15 minutes of treatment in a steam cooker at ιoo ° C without drying and without moistening.

After the treatment in the steaming zone, the mixture was dried at 84 ° C. for 110 minutes, the spaghetti being dried from 20% to 12% final moisture.

The pasta obtained showed a slight increase in the pigment content from 9.63 mg of β-carotene / kg for normal temperature-dried products to 10.33 mg of β-carotene / kg.

Neither brown nor red coloring or the glassy-transparent appearance of plasticized products could be determined. The visual aspect of a traditional pasta was preserved with this treatment.

The product so obtained was boiled in boiling water for 12 minutes. Only minimal cooking losses were found. The pasta was neither slimy nor sticky and had a very good firmness to bite and a feeling of eating corresponding to the traditional pasta.

Example 2 (waterware)

Haberdashery was manufactured, i.e. H. Horns measuring 5 x .3 mm. The quality was marked with "water ware". 100% Duum haze was moistened with water to an initial moisture content of 31% and mixed. The extrusion parameters corresponded to those of Example 1, with the exception that the screw speed was reduced to 20 rpm.

The shaped haberdashery was brought to a temperature of 80 ° C in 12 minutes immediately after leaving the press head. The product was dried from 31% to 27% product moisture. It was then steamed for 12 minutes and subsequently for 36 minutes at 98 ⁰ C on the Endfeuchtigkeits¬ content of 12 wt .-% complete dried. The pigment content increased from 9.63 mg ß-carotene / kg for normally dried products to 10.01 mg ß-carotene / kg. The sensory assessment was positive in all respects.

It was noted that the visual impression, especially in terms of color, was superior to traditionally made goods.

Example 3 (Nidi)

Nidi product strands, 2 x 0.8 mm, which left the press head, were immediately formed into a wet Nidi (nest) and placed on a frame. The diameter of the Nidi was 50 mm, the height of 40 mm.

After a heating phase of 10 minutes to a temperature of 95, the Nidis were dampened with 24% water content during 3 minutes and then dried for 4 hours at 75 ⁰ C to the final moisture content of 12%.

Visually, the Nidis could be rated as very good. They were preserved in their shape and beautifully yolk in color. It was particularly important here that the individual strands loosened during preparation (cooking) and did not stick together. This condition was also surprisingly met with the set parameters of the invention.

Claims

i. Process for the production of classic pasta with a final moisture content of about n to 13% by weight, the pasta leaving a press head in the form of a soft, moist plastic material being guided through differently heated climatic zones until the final drying, and the pasta after completion of the drying process is cooled and / or shape stabilized, characterized in that the pasta leaving the press head is heated to a temperature of 80 to 100 C in a first climatic zone with at least slight drying, then for about 30 seconds to 20 minutes with freshly relaxed superheated steam flows around, the native starch of the edge layer of the pasta is converted into swelling starch and the pasta is then dried to the final moisture content in a controlled drying climate.

2. The method according to claim 1, characterized in that the Teig¬ goods are treated with superheated steam for 1 to 15 minutes.

3. The method according to claim 1 or 2, characterized in that pasta of large wall thickness in less than 30 minutes, such average wall thickness in less than 20 minutes and such thin wall thickness in about 5 to 10 minutes to 80 to 100 ° C are heated.

4- Method according to one of claims 1 to 3, characterized gekennzeich¬ net that the pasta in the first climate zone in the course of one or several temperature jumps into the first climate zone

Climatic stages is heated, the dew point being a subsequent one

Climate level within this first climate zone is below the temperature of the previous climate level.

5. The method according to any one of claims 1 to 4, characterized gekennzeich¬ net that waterware is heated in less than about 20 minutes and treated with superheated steam for about 5 to 15 minutes.

6. The method according to claim 5, characterized in that is dried at a temperature of about 75 to 100 C while maintaining a total treatment time of less than about an hour, calculated from the time of emergence from the press head to final drying.

7. The method according to any one of claims 1 to 4, characterized gekennzeich¬ net that normal egg pasta from the exit from the press head on in less than about 30 minutes and heated at a temperature of about 70 to 95 C while maintaining about two - up to three hours of total treatment time, calculated from exiting the press head to final drying.

8. The method according to any one of claims 1 to 4, characterized gekennzeich¬ net that pasta high protein content heated, treated with the superheated steam and then at a temperature of less than about 80 C to below about 14 wt .-% moisture content while maintaining a three to five hours total treatment time, calculated from the exit from the press head to the final drying.

9. Pasta obtainable by the method according to one of claims 1 to 8, additionally characterized in that the thickness of the pasta after drying in the core of the pasta is still in the native state and in the outer layer or in the area of the entire good part surface is in the form of swelling starch and that the surface of the dried pasta has a usual matt, but in particular not glazed color.

10. Apparatus for the production or drying of pasta with a press, a conveying device and a dryer, in particular for carrying out the method according to claims i to 9,

₅ characterized by a first dryer (51) with means for controlled climate control and for rapid heating of the freshly pressed pasta with at least a slight drying, a steam cooker (50) with a continuous conveyor (52) and steam processing chambers (55) and means (58) for separating the steaming zone from the _n preceding or following zone and a second dryer (54) with controlled climate control.

11. The device according to claim 10, characterized in that the steam processing chambers (55) are arranged under the flow conveyor (52). 5

12. The apparatus according to claim 10 or 11, characterized in that it has a plurality of steam processing chambers (55) and further means for sectionally controlling the amount of steam in the individual steam processing chambers (55). 0

13. The device according to one of claims 10 to 12, characterized gekenn¬ characterized in that it has above the continuous conveyor (52) at least one upper steam processing chamber (60). 5

14. The device according to one of claims 10 to 13, characterized gekenn¬ characterized in that the upper steam processing chamber (60) extends beyond the lower steam processing chambers and has a steam suction (61) on both ends. 0

15. The device according to any one of claims 10 to 14, characterized by three air-conditioning separate units in the form of a first pre-dryer (84) as a shaker pre-dryer, hurdle dryer or Stab¬ dryer, a steam cooker (50) as a band cooker, stick cooker or Hür¬ stove and a second Dryer (85) as a hurdle, drum or 5 bar dryer. 10

ⁱ 16. Apparatus according to one of claims io to 14, characterized by three air technically separate components in the form of a Stabvor¬ dryer for long goods (8), a Damp digester (14) and a terminally dryer (85) as a single- or multi-floor dryer and through a continuous conveyor (7) for passing the pasta suspended on bars through the three structural units.

17. Device according to one of claims 10 to 14, characterized by three air-conditioning separate units in the form of a shaker or vibro or belt pre-dryer for haberdashery, a steam cooker as a belt cooker and an end dryer as a belt, vibro or drum dryer.

18. Device according to one of claims 1 to 14, characterized by three air-conditioning separate units in the form of a Hürden¬ or frame pre-dryer, a steam cooker (72) as a hurdle or frame cooker and an end dryer (85) as a single or multi-day hurdle - or frame end dryer and by means of continuous conveying means for passing the hurdles or frame (70) through the three units.