ES2390728B1 - METHOD FOR MAKING A FRIED FOOD PASTE APPETIZER PRODUCT AND THE FOOD PASTE APPETIZER PRODUCT OBTAINED. - Google Patents

Abstract

An industrial procedure is proposed to obtain a crunchy snack product of pasta (wheat, or corn, or rice or its combinations with its different shapes, 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 snack product with these characteristics or its industrial production on the market. There is only the domestic recipe for a similar product made from wheat pasta and in the form of a traditional macaroni. # The industrial procedure to be protected consists of the following phases: # 1. Pasta cooking; # 2. Oven-dried cooked pasta; # 3. Frying; # 4. Optional added flavorings and / or salt; # 5. Packaging # The product obtained that is also intended to be protected has a lighter, homogeneous and crunchy texture, typical of snack products.

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 regain their shape, size and

Initial 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 been used in its production and always

wheat semolina

EXPUCATION OF THE INVENTION.

The invention relates, first of all, 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

It is obtained from any type of short or long pasta, such as macaroni or other forms of pasta in all its variants of shapes, size and composition (wheat, corn, rice, and combinations thereof, with or without , other added ingredients 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 can

present undesirable organoleptic characteristics due to inaccuracy of the control of time and temperature parameters at

those who submit the paste 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 drying takes place at temperature

forced very high where the dried pasta obtained is too hard and also does not acquire after its frying the characteristics of lightness and crunch that make it appetizing typical of snack products

or similar fried salty snacks. The drawbacks indicated are overcome with the process that is also intended to protect, where when using a drying oven

automated industrial with the process that we detail, the parameters

of time, humidity and temperature They are controlled by a program, ensuring that the drying is 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 is introduced as a basic raw material

food pasta but different from traditional wheat pasta. Using rice pasta, food pasta from

corn or a combination of both, in its varied, different forms

to the traditional form of macaroni.

It also introduces the possibility of adding flavorings, as well as

other ingredients to obtain different flavors such as

vegetables such as tomato, spinach, basil, etc. I

derivatives of animal origin such as salmon, squid ink, ham, cheese etc.

DETAILED EXHIBITION OF THE REAUZATION MODE.

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

oven drying industrial dryer 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 1S0oc

for a few seconds, until you get a product slightly

golden and with a slightly swollen surface which makes the

product obtained is of crispy texture like most

Fried appetizers, like pork or wheat rinds 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. So optionally the

temperature and humidity may vary within a close range

to the values indicated above, depending on the needs

quickly, without altering the characteristics of the

final product, which always has homogeneous characteristics and is stable in its behavior during subsequent frying.

Therefore this industrial process allows to obtain a product

which 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 drying in an industrial oven the product does not come into contact with currents of

uncontrolled air That could contaminate the product or any other unwanted element present in the environment, accidentally or not, during outdoor drying.

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. Getting a product of

aspect more stable and less perishable than those obtained by hand in line with the legal requirements of food safety.

Claims (2)

5 1. Method for the production of a pasta snack product  short or long fried macaroni type food, which includes stages of:

to}

Cooking pasta in salt water.

b}

Drying the pasta cooked in a dryer oven

10

400c-440c temperature. over a period of 1 to 2 hours

approximately, depending on the size of the pasta, until

it recovers the initial hardness before cooking.

and)

Frying pasta once dried in oil.

d}

Optional added flavorings and / or pasta aromas

fifteen

fried food.

2. Fried snack product made from any pasta  food, type macaroni that can be obtained by the method of claim 1.