ES2390728A1 - Method for making a product of appetizer of fresh food pasta and the food processing appetizer obtained. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

An industrial process is proposed to obtain a crunchy snack product of food pasta (from wheat, or corn, or rice or its combinations with its different forms, flavors and sizes), with the addition or not of ingredients of vegetable origin and/or animal to obtain different flavors and colors. There is no aperitif product on the market with these characteristics or its industrial production. There is only the domestic recipe for a similar product made from wheat pasta and shaped like a traditional macaroni. The industrial procedure that is intended to protect consists of the following phases: 1. Cooking the pasta; 2. Drying the cooked pasta in the oven; 3. Frying; 4. Optional added flavorings and/or salt; 5. Packaging. The product obtained that is also intended to protect has a lighter, more homogeneous and crunchy texture, typical of aperitif products. (Machine-translation by Google Translate, not legally binding)

Description

Method for making a snack product of fried pasta and the snack product of pasta obtained.

SECTOR OF THE TECHNIQUE.

The technical sector is that of the food industry, specifically that of snack food products.

STATE OF THE TECHNIQUE.

Traditionally according to a local recipe and in an artisanal way and always at a domestic level, some snack products have been produced from pasta, especially wheat semolina macaroni. The product obtained by this method is known in some countries as fried macaroni and has always been made homemade by cooking the macaroni in water first, and then drying them in the sun until they recover their initial shape, size and hardness before cooking , although sometimes to accelerate the drying process and due to lack of sun they can be dried in different ways, always at the domestic level, subjecting them to a slight source of heat that accelerates the drying process. And finally frying them in food fat a few seconds until they appear slightly golden and swollen on their surface similar to the crusts. Until now its production and commercialization of industrial form does not exist. Nor has another form of pasta other than traditional macaroni and always wheat semolina been used in its production.

EXPLANATION OF THE INVENTION

The invention relates, first, to the industrial process for

obtaining a snack food product obtained from

of pasta in its different varieties of forms and

flavors, and secondly to the snack product as such which

is obtained from any type of short pasta or

long, such as macaroni or other forms of pasta

food in all its variants of shapes, size and composition

(wheat, corn, rice, and combinations thereof, with or without other ingredients

Additives such as vegetables, salmon, squid ink, etc.

and / or added flavorings, or any other ingredient with the

purpose of providing different flavors and colors to the product). Fried macaroni made in a domestic environment may have undesirable organoleptic characteristics due to the inaccuracy of the control of the time and temperature parameters to which the pasta is subjected to obtain them. If the drying is very

low temperature and therefore for a longer period of time, molds may appear on the surface which implies that the product must be discarded. Another drawback is that sometimes the drying is carried out at a very high forced temperature where the dry paste obtained is too hard and also does not acquire after its frying the lightness and crunch characteristics that make it typical of appetizer products.

or similar fried salty snacks. The drawbacks indicated are overcome with the process that is also intended to protect, where when using an automated industrial drying oven with the process that we detail, the parameters of time, humidity and temperature are controlled by a program, ensuring that the drying is not neither excessive nor insufficient for the purpose pursued.

The appropriate point, thus obtained, of drying and moisture of the paste ensures optimum frying and desired final results, always homogeneous. On the other hand, as a novelty, food pasta is introduced as a basic raw material but different from traditional wheat pasta. Using rice pasta, corn pasta or a combination of both, in its various forms, different from the traditional macaroni form. It also introduces the possibility of adding flavorings, as well as other ingredients to obtain different flavors such as vegetables such as tomatoes, spinach, basil, etc. and / or derivatives of animal origin such as salmon, squid ink, ham, cheese etc.

DETAILED EXHIBITION OF THE MODE OF EMBODIMENT.

The process comprises, first of all, cooking in salted water the food paste of any composition, shape and size,

in a cooker for approximately 8 minutes depending on the type of pasta and the type of cooker, followed by drying in an industrial dryer oven at a temperature of 40-440 c

for 1 to 2 hours, thus obtaining a freshly dried pasta ready for frying.

The frying process is carried out at a temperature not exceeding 1800c for a few seconds, until a slightly golden product is obtained and with a slightly swollen surface which causes the

product obtained is of crunchy texture like most fried snacks, type of pork or wheat crusts and the like.

Finally you can proceed to its packaging. To the cooked, dried and fried pasta, obtained during this process, different flavorings can be added as indicated above.

Different combinations of the values of temperature, humidity and time, but always without exceeding average values close to those indicated above, a suitable product is obtained which after its frying presents the desired characteristics of lightness and crunchy texture that make it appetizing. Depending on the temperature selected in the oven program and always within a range, the time needed to use can

vary from one to two hours or more. As an option, the temperature and humidity may vary within a range close to the values indicated above, depending on the needs of speed, without altering the characteristics of the final product at any time, which always has homogeneous characteristics and is stable in his behavior during the subsequent frying. Therefore, this industrial process allows to obtain a product that is always homogeneous in its final characteristics with an improvement with respect to the artisanal form in terms of its lightness and crunchy texture on the palate. Also with this process large quantities of product are obtained in less time and with greater hygiene since during the drying in an industrial oven the product does not come into contact with uncontrolled air currents that could contaminate the product or with any other unwanted element present in the environment,

accidentally or not, during an outdoor drying. This process also prevents the appearance of molds in the product as well as any other unwanted microorganism, thanks to the hygiene of the process and the stability of the parameters of time, temperature and humidity at the beginning of the cycle of

drying, advantage in accordance with the current standards required in the food industry by legislation. Achieving a product with a more stable and less perishable appearance than those obtained by hand in line with the legal requirements of food safety.

Claims (2)

5 1. Method for the production of a snack product of short or long fried macaroni type pasta, which includes the steps of: a) Pasta cooking in salt water. b) Drying the pasta cooked in a drying oven 10 temperature 400c-440c. for a period of approximately 1 to 2 hours, depending on the size of the pasta, until it recovers the initial hardness before cooking. c) Frying pasta once dried in oil. d) Added, optional, of flavorings and / or aromas to fried pasta 15. 2. Fried snack product made from any pasta, macaroni type that can be obtained by the method of claim 1.