EP2791603B1 - Procédé de fabrication pour la production de pâtes alimentaires farcies - Google Patents

Procédé de fabrication pour la production de pâtes alimentaires farcies Download PDF

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Publication number
EP2791603B1
EP2791603B1 EP13802464.1A EP13802464A EP2791603B1 EP 2791603 B1 EP2791603 B1 EP 2791603B1 EP 13802464 A EP13802464 A EP 13802464A EP 2791603 B1 EP2791603 B1 EP 2791603B1
Authority
EP
European Patent Office
Prior art keywords
pasta
drying
product
drum
drying process
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Not-in-force
Application number
EP13802464.1A
Other languages
German (de)
English (en)
Other versions
EP2791603A2 (fr
Inventor
Mine OZCELIK
Mustafa Feridun HABOGLU
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nuh'un Ankara Makarnasi San ve Tic AS
Original Assignee
Nuh'un Ankara Makarnasi San ve Tic AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nuh'un Ankara Makarnasi San ve Tic AS filed Critical Nuh'un Ankara Makarnasi San ve Tic AS
Publication of EP2791603A2 publication Critical patent/EP2791603A2/fr
Application granted granted Critical
Publication of EP2791603B1 publication Critical patent/EP2791603B1/fr
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Anticipated expiration legal-status Critical

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
    • F26B5/048—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum in combination with heat developed by electro-magnetic means, e.g. microwave energy
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B2210/00—Drying processes and machines for solid objects characterised by the specific requirements of the drying good
    • F26B2210/08—Short pasta, e.g. macaroni, vermicelli

Definitions

  • the present invention relates to a manufacturing method that can be used for the production of pasta stuffed with vegetables, cheese, meat, etc. and dried with microwave vacuum drying technology.
  • drying process is carried out in conventional dryers with hot dry air. During drying, cracks and deformations on the outer surface of the product resulting from the treatment of said product with hot and dry air may occur. Thus, this leads to reduction in the economic value of the manufactured product, deterioration of the stuffing material and loss of the nutritional value, flavor and aroma of the stuffing material.
  • the moisture content of the product cannot be evenly removed by the drying process carried out in the conventional dryers.
  • the moisture accumulated in the outer surface of the product quickly leaves the structure since it is in contact with hot air at high temperatures, rapidly drying the outer surface of said product.
  • the moisture trapped inside cannot be withdrawn with the same rate.
  • the moisture trapped inside the moist inner parts of the product due to the drying of the outer structure of said product can move to the surface thereof over time due to the difference in concentration.
  • the moisture trapped inside the product cannot reach the outer surface thereof.
  • the high water activity of the products manufactured with insufficient drying i.e. without removing the moisture trapped in the inner parts thereof, increases the possibility of the product to undergo bacteriological deterioration during storage and shelf placement thereof.
  • the structure of the product can be deformed and economic value of the product can diminish.
  • US5,101,717, filed on 22.06.1999 discloses a method for production of stuffed pasta.
  • the pasta is stuffed and prepared according to the respective manufacturing method, wherein prepared stuffed pasta samples are dried in the conventional air-based drying units.
  • air at 60-80°C having a relative humidity value of 60% is used and the process lasts for approximately 240 minutes.
  • the relative humidity value contained within the pasta can be reduced to 8-12%.
  • the duration of the drying processes according to the respective manufacturing method is increased to 240 minutes and the production time for unit pasta is raised. Extending the drying process to long periods increases the energy costs as well as raises the total production costs since it increases the amount of product produced by the entity per unit time.
  • US 6,203,830 filed on 14.11.1989 , discloses a process for the production of long pasta and an apparatus used in the application of said process.
  • drying process is carried out in 2 stages.
  • pasta is treated with hot air at 80°C and having a relative humidity of 60-80% for approximately 10 minutes and relative humidity of the product is reduced to approximately 18%.
  • the intermediate pasta product is treated with hot air having a temperature of more than 80°C and a relative humidity of 65-85% and relative humidity of the intermediate product is reduced to around 14%.
  • increase of the production costs and product unit costs is prevented due to prolonging of the production process resulting from rapid drying of the product.
  • the aforementioned production system is not suitable for drying of stuffed pasta.
  • the stuffed pasta does not only contain dough in the structure thereof, and is provided with stuffing ingredients having more moisture content than the dough, only the outer structure of the pasta can be dried by means of the aforementioned drying process and the stuffing ingredients placed into the internal structure of the pasta cannot be dried.
  • the filling ingredient remaining moist causes the product to be easily and more vulnerable to microbial deterioration during storage thereof or during the shelf life thereof.
  • the outer surface of the stuffed pasta samples dried with the aforementioned manufacturing method dries very rapidly and cracks and deformations on the outer pasta surface can occur.
  • the conditions in the drying chamber should be continuously regulated and kept constant at certain values in order to provide appropriate drying environment.
  • the numerous variables inside the drying chamber should be continuously kept under control. For instance, in the systems performing the drying using air, when the moisture content of the air is below the desired value, excessive drying and burning can occur in the product, and when said moisture content is above the desired value, product losses can occur due to incomplete drying.
  • the air entering the drying unit should be constantly kept at the desired level by means of moisture adjusting apparatus.
  • duration and temperature values inside the drying unit should be kept between certain values in order to obtain fixed quality product output. The necessity to keep numerous variables described above under constant control increases both the investment and production costs.
  • US 2002/0098266 A1 discloses a stuffed pasta manufacturing method. Dough is prepared and coextruded with stuffing and cut to size. After steam pasteurizing the pasta is dried employing micro wave and packaged.
  • the drying process of the manufacturing method that can be used for the production of stuffed pasta according to the present invention is carried out by microwave vacuum drying a higher quality product can be obtained. Since the drying process is carried out by vacuum drying and the stuffing part provided inside the pasta, having relatively higher moisture content than the outer part dries at a rate close to said outer part, a homogeneously dried product can be obtained.
  • the water activity of the pasta stuffing material diminishes since said stuffing material provided inside the pasta can be dried to low moisture levels after the drying process, thus, the microbial activity in the pasta stuffing part is reduced and storage and shelf life of the stuffed pasta product can be increased.
  • the relatively moist stuffing material disposed inside the pasta is also dried rapidly and the deteriorations and losses of the product resulting from excessive drying can be eliminated.
  • the manufacturing method according to the present invention allows rapid and continuous manufacturing, thus, pasta production processes are reduced.
  • the manufacturing method that can be used for the production of stuffed pasta according to the present invention comprises the process steps described below:
  • the temperature in the vacuum chamber is kept below 50°C
  • the temperature of the product is kept below 40°C
  • the drying duration is kept below 90 minutes
  • the output moisture content of the product is kept below 10%.
  • the water contained in the food is evaporated at lower temperatures and easier than the atmospheric conditions and a faster drying process using less energy can be performed thanks to the realization of the drying process in a vacuum environment. More importantly, oxidation reactions are reduced since very little air is present in the environment during the removal of water. Since oxidative deterioration is prevented in the vacuum dryers, the color, texture and flavor of the dried product can be maintained as well as the nutritional value thereof is not lost.
  • the basic principle of microwave heating is that the polar molecules in the material are influenced and transformation of the electromagnetic energy into thermal energy is provided.
  • an almost homogeneous heat transfer can be provided to inside and outside of the product, i.e. to the entire product and an almost homogeneous drying process can be carried out.
  • the drying process is carried out by using discontinuous type rotary drum dryers.
  • the product desired to be dried using said dryers is placed into the drum receptacle and the drum is rotated at an angle of 70-110° towards the right and left axes without a complete round.
  • Microwave is sent to the microwave dryer drum through a microwave generator and therefore, drying process of the products placed therein can be realized.
  • Mixing barriers in accordance with the volume of the drum to be used are disposed in the interior parts of the microwave dryer.
  • the products placed into the drum for being dried can be mixed as well as inverted for each half round of the drum.

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Noodles (AREA)
  • Drying Of Solid Materials (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (5)

  1. Un procédé de fabrication de pâtes alimentaires farcies comprenant les étapes suivantes : combiner les ingrédients nécessaires à la production de pâtes alimentaires ; préparer un pâte alimentaire à partir desdits ingrédients ; dans l'étape d'extrusion du pâte alimentaire farcie réalisée en utilisant un procédé mécanique sans aucun traitement thermique, laminer le pâte alimentaire et rouler celui-ci en une feuille fine afin du mettre en forme avec l'ingrédient de farce ; préparer l'ingrédient de farce approprié qui va être ajouté dans le pâte alimentaire farcie simultanément à l'extrusion ; terminer la mise en forme après d'ajout simultané de l'ingrédient de farce dans une quantité appropriée au pâte alimentaire qui est coupé en une forme et une taille désirée ; pasteuriser le produit intermédiaire de pâte alimentaire farcie mis en forme, par exposer à vapeur pendant un certain temps, sécher et emballer celui-ci, dans lequel ledit procédé comprend les étapes de procédé suivantes:
    - Placer du produit désiré à être séché dans un tambour de séchage récipient fourni dans une chambre sous vide ;
    - Maintenir la température intérieure de la chambre sous vide en dessous de 50°C et effectuer le procédé de séchage pendant moins de 90 minutes ;
    - Opérer le dispositif de générateur de micro-ondes, transmettre le rayonnement micro-ondes généré au tambour, faire tourner ledit tambour à un angle de 70-110° vers les axes de droite et de gauche sans un cycle complet et terminer le procédé de séchage.
  2. Procédé selon la revendication 1, caractérisé en ce que ledit tambour récipient est en matériau Polypropylène (PP).
  3. Procédé selon la revendication 1, caractérisé en ce que ledit tambour récipient comprend des barrières de mélange conformément au volume du tambour qui sont disposés dans les parties intérieures dudit tambour.
  4. Procédé selon la revendication 1, caractérisé en ce que la température du produit lors de séchage est maintenu en dessous de 40°C dans le procédé de séchage.
  5. Procédé selon la revendication 1, caractérisé en ce que le teneur en humidité du produit intermédiaire est maintenu en dessous de 10% dans le procédé de séchage.
EP13802464.1A 2012-08-08 2013-08-06 Procédé de fabrication pour la production de pâtes alimentaires farcies Not-in-force EP2791603B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201209271 2012-08-08
PCT/TR2013/000267 WO2014025328A2 (fr) 2012-08-08 2013-08-06 Procédé de fabrication utilisable pour la production de pâtes alimentaires farcies

Publications (2)

Publication Number Publication Date
EP2791603A2 EP2791603A2 (fr) 2014-10-22
EP2791603B1 true EP2791603B1 (fr) 2018-12-19

Family

ID=49726852

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13802464.1A Not-in-force EP2791603B1 (fr) 2012-08-08 2013-08-06 Procédé de fabrication pour la production de pâtes alimentaires farcies

Country Status (3)

Country Link
EP (1) EP2791603B1 (fr)
JP (1) JP2015525571A (fr)
WO (1) WO2014025328A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6630077B2 (ja) * 2015-07-21 2020-01-15 日本製粉株式会社 パスタ類の製造方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3400300C2 (de) 1983-06-24 1986-01-23 Gebrüder Bühler AG, Uzwil Verfahren zur Herstellung von langen Teigwaren und Vorrichtung zur Durchführung eines solchen Verfahrens
JPS60126039A (ja) * 1983-12-12 1985-07-05 Sanyoo Shokuhin Kk 乾燥食品
IT1199849B (it) * 1986-12-18 1989-01-05 Barilla Flli G & R Procedimento per la produzione di pasta alimentare fresca a lunga conservazione
JPH06502081A (ja) * 1991-07-31 1994-03-10 ビューラー・アクチェンゲゼルシャフト・マシイネンファブリーク 長いパスタ製品をプレスし乾燥するための方法と装置及びこの装置の使用法
SI0970617T1 (en) 1998-06-23 2002-10-31 Barilla Alimentare S.P.A. A method for producing filled pasta
US6428835B1 (en) * 2001-01-24 2002-08-06 Kraft Foods North America Inc. Shelf-stable filled pasta and methods of making
JP2005100891A (ja) * 2003-09-26 2005-04-14 Matsushita Electric Ind Co Ltd プラズマディスプレイ装置
DE102007055488B4 (de) * 2006-12-01 2015-01-22 Püschner GmbH + Co. KG Mikrowellen-Vakuumtrocknungsanlage zur Trocknung von stückigem, pulverförmigem oder granulatförmigem Gut
US20080179318A1 (en) * 2007-01-30 2008-07-31 Christopher John Cornwell Apparatus and Method for Vacuum Microwave Drying of Food Products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
JP2015525571A (ja) 2015-09-07
WO2014025328A2 (fr) 2014-02-13
EP2791603A2 (fr) 2014-10-22
WO2014025328A3 (fr) 2014-04-03

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