ES2533655B1 - Process of making canned tuna puree paste in tomato - Google Patents

Abstract

Process of making canned tuna puree paste in tomato. # Tuna, cooked, clean and frozen, is subjected to a defrosting process, after which it is mixed with wheat wheat flour, egg, oil, salt and powder of tuna spine, in suitable proportions, then kneading to obtain a rolling dough, then cutting of that rolled dough with the desired shapes and sizes, said cut dough being subjected to a drying process and dehydration of the same and obtain a paste that is cooled and then packaged, being carried out in the packaging phase an addition of water and tomato sauce with guar gum and xanthan gum in the appropriate proportions, to subsequently sterilize the canned pasta with tomato resulting by heating it and finally effect rapid cooling with stirring until a temperature below 20 ° C is achieved at the center of the final product .

Description

5

10

fifteen

twenty

25

30

DESCRIPTION

PROCESS OF PREPARATION OF PURE OF TUNA PASTA IN

TOMATO

OBJECT OF THE INVENTION

The present invention relates to a process for the preparation of canned tuna pure pasta in tomato, whose obvious purpose is to obtain a food paste suitable for being cooked and consumed, with a characteristic flavor and smell and soft tuna.

BACKGROUND OF THE INVENTION

Pasta obtained from tuna puree and also including tomato sauce are not known by the inventor, much less known are processes for the preparation of a canned tuna pure paste in tomato.

DESCRIPTION OF THE INVENTION

The process of elaboration of the invention, starting from tuna as raw material, comprises a series of operational phases consisting of:

- Reception of cooked tuna as raw material in frozen state, prior inspection of it.

- Treatment of said tuna as raw material from a "pure" type paste.

- Dosing and mixing of the raw material in the form of "pure", with other ingredients that correspond to: wheat wheat flour, egg, dehydrated spina powder, salt and oil.

- Kneading the mixture resulting from the previous phase and a subsequent repose of it.

- Rolling of the dough or paste obtained after the rest period of the

5

10

fifteen

twenty

25

30

kneaded mixture

- Cut the rolled dough, with the shapes and sizes that are desired.

- Drying of the resulting paste after dough cutting, with a controlled inspection of said drying phase.

- Chilled dry pasta.

- Packaging of the same, with a controlled inspection and addition of water and tomato sauce with incorporation of 0.25% guar gum and 0.25% xanthan gum.

- Sterilization by heating the pasta with the tomato sauce with addition of guar gum and xanthan gum in the proportions described above.

- Fast cooling and with agitation until reaching a temperature below 20 ° C in the center of the product.

In this process, tuna as raw material is presented in the form of cooked loins or crumb, clean and frozen, with the particularity that it is necessary to defrost it previously.

The process to obtain the tuna spina powder was analogous to that described by Toppe et al., 2006, and consists of lyophilizing the clean and frozen bones or bones, previously boiled in water for 2.5 minutes. The lyophilized product is processed in a knife mill that achieves a particle size of less than 1 mm.

To obtain the pasta from tuna in the form of "pure" pasta, it is necessary to crush the tuna together with the egg, in a sufficiently powerful blender-crusher.

In this case, the ingredients that participate in the mixture with thorn are:

- 18.3% tuna.

- 55.1% of wheat wheat flour.

- 21.1% egg.

- 3.6% oil.

5

10

fifteen

twenty

25

30

- 0.9% salt.

- 1% Tuna Spina powder

The preparation of the mixture of these ingredients should be done by placing the wheat wheat flour mixed with the tuna in "pure" in a suitable container, making a hole in the center to make a pouring on said hole of the remaining ingredients, then making a whipping all the ingredients until a pasted mixture is achieved, then proceeding to kneading said mixture.

The kneading phase will be carried out for a period of time between 10 and 15 minutes, finally achieving a firm but very elastic, flexible and shiny dough, adding flour and / or water in the case of not initially achieving the desired consistency of the dough, or if it were dry and / or brittle respectively.

Once the firm, flexible and elastic dough is achieved, a kind of ball is formed, manually or by machine, to be wrapped in a transparent film, letting it stand for a period of time between 30 and 60 minutes. After this period a work process of the dough begins, sprinkling with flour a smooth surface where it is going to work, carrying out the extended (rolling) of the dough, being able to perform this operation with the help of a kneader.

Laminating can be done manually or by machine, while the final cut can also be done manually or by machine, with different molds to shape the dough (noodles, spaghetti, etc).

The dough obtained is a mass without particles, similar in color to the traditional yellow-cream of egg pasta, and with a slight smell of tuna.

The paste obtained with the desired shapes after the rolling and cutting phases, is subjected to a drying process, which will be carried out gradually so that the moisture is slowly migrating from the inside to the outside, trying to eliminate it as much water as possible in the shortest possible time.

5

10

fifteen

twenty

25

30

To do this, the paste will be placed in an artificial dryer, under controlled temperature and time conditions, subjecting it to a current of air over the entire surface of the same, all in such a way that the humidity at the end of the pasta process does not it will exceed 12.5%, so that with that low moisture content it is possible to preserve the paste for long periods of time if, as it is obvious, it is kept in optimal conditions of packaging and storage in dry places, thereby preventing it from being alter its nutritional and organoleptic properties.

To achieve the optimal results that are intended, freshly cut pasta must be subjected to a temperature between 65 ° C and 70 ° C, for a period of approximately 2.5 hours and a subsequent period of 30 minutes at a temperature of about 100 ° C.

As it is evident, before packaging the dried and dehydrated paste must be cooled to room temperature, the storage being carried out without any thermal treatment in the appropriate areas or containers for this purpose.

In the packaging phase an addition of tomato sauce is carried out. This covering medium incorporates a mixture of guar gum and xanthan gum in concentrations of 0.25% for each of them. Pasta preparations were those described above: pasta made from pure tuna. Through this procedure the texture of the paste is improved and the fluidity and rheology of the same is improved. Subsequently a sterilization phase is performed by heating the final product, with rapid cooling.

The packaging of dried tuna pasta and the addition of tomato sauce as a means of coverage, can be done in two formats, according to the following quantities:

1. RO-85: Packaging of 7 grams of dehydrated pasta, subsequent addition of 25 ml of water and 40 ml of tomato sauce, in the order mentioned.

2. RO-160: Packaging of 20 grams of dried pasta and subsequent addition of 55 ml of water and 80 ml of tomato sauce, in the order mentioned.

10

As for the final sterilization process, it is carried out by heating for a period of time between 5 and 15 minutes, carrying out a maintenance of:

1. RO-85: approximately 30 minutes at a temperature of 115 ° C with rapid subsequent cooling while stirring until reaching a temperature below 20 ° C in the center of the product.

2. RO-160: approximately 50 minutes at a temperature of 115 ° C with rapid subsequent cooling until a temperature below 20 ° C is reached in the center of the product.

Claims (14)

5 10 fifteen twenty 25 30 1 Process of making canned tuna pasta in tomato, intended to obtain a pasta with tomato sauce, and with a mild taste and smell of tuna, characterized in that it comprises the following operational phases: - reception of the tuna as raw material, prior inspection thereof; - treatment of that tuna as a raw material either in the form of "pure" type pasta; - Dosing and mixing of tuna in the form of "pure", with the ingredients corresponding to wheat flour, egg, salt, oil and spinach of tuna powder; - kneading the mixture obtained in the previous phase - rolling the dough resulting from the previous phase; - cutting the rolled dough, with the shapes and sizes that are desired; - drying of the pulp sectioned in the previous phase; - cooled and then packaged, carrying out in this phase an addition of water and tomato sauce with the addition of guar gum and Xantana gum at 0.25% each; - sterilization by heating the product; - fast cooling and with agitation. 2. - Process of making canned tuna pure pasta in tomato, according to revindication 1, characterized in that the treatment of tuna as raw material is carried out in the form of “pure” type pasta, 3. - The process for obtaining the tuna spine powder is carried out after a phase of cooking-lyophilization and spraying of tuna spine. 4. - Process of making canned tuna pure pasta in tomato, according to revindication 1, characterized in that tuna as raw material, when presented in the form of "pure" pasta, is cooked and thawed. 5 10 fifteen twenty 25 30 5. - Process for the preparation of canned tuna pure pasta in tomato, according to claims 1 and 5, characterized in that the participation of tuna as raw material and ingredients, in the case of treatment from "pure pasta" ", corresponds to: - 18.3% tuna. - 55.1% of wheat wheat flour. - 21.1% egg. - 3.6% oil. - 0.9% salt. - 1% Tuna Spina powder 6. - Process for the preparation of canned tuna pure paste in tomato, according to revindication 1, characterized in that the kneading of the mixture is carried out for a period of time between 10 and 15 minutes, achieving a firm and at the same time elastic dough , flexible and bright. 7. - Process of elaboration of canned tuna pure paste in tomato, according to revindication 6, characterized in that, optionally, in the kneading phase, to achieve a desired consistency of the dough and / or to prevent its dryness, water and / or flour are added respectively. 8. - Process of making canned tuna pure paste in tomato, according to claims 1 to 7, characterized in that between the kneading and rolling phases, the kneaded mixture is manipulated to achieve a kind of ball that is wrapped in a film of plastic, leaving it at rest for a period of time between 30 and 60 minutes. 9. - Process of making canned tuna pasta in tomato, according to revindication 1, characterized in that the rolling phase is done manually or with the help of a kneader or by machine. 10. - Process of elaboration of canned tuna pure paste in tomato, according to revindication 1, characterized in that the cut of the pasta with the desired shape, is carried out manually or with machine with appropriate molds to the desired shape to be obtained. 11. - Process of preparation of canned tuna pure paste in tomato, according to claim 1, characterized in that the drying phase is carried out in an artificial dryer 5 under controlled temperature and weather conditions. 12. - Process of making canned tuna pasta in tomato, according to claim 11, characterized in that the freshly cut pasta is subjected for approximately 2.5 hours at a temperature between 65 ° C and 70 ° C, followed by a period of time 10 of approximately 30 minutes at a temperature of 100 ° C. 13. - Process of making canned tuna pure pasta in tomato according to claim 1, characterized in that the heating in the sterilization phase is carried out for a period of time between 5 and 15 minutes, with a phase of 15 subsequent maintenance of approximately 30 minutes at 115 ° C for RO-85 format or about 50 minutes at 115 ° C for RO-160 format. 14. - Process of making canned tuna pasta in tomato according to claim 1, characterized in that the rapid cooling in agitation after sterilization is carried out 20 until reaching a temperature below 20 ° C in the center of the product.