ES2533883B1 - Process of making dehydrated tuna freeze-dried pasta - Google Patents

Abstract

Process of making dehydrated tuna freeze-dried pasta. # Tuna as raw material, cooked, clean and frozen, is first subjected to a lyophilization treatment, after which it is mixed with ingredients that correspond to: wheat wheat flour, egg, salt oil and tuna bone powder, in appropriate proportions, then kneading the mixture to obtain a consistent but flexible and elastic dough, which is subsequently rolled, to then cut that dough laminated with the desired shapes and sizes (noodles, spaghetti, etc.), said cut dough or paste being subjected to a drying process to achieve dehydration thereof. The dried and dried pasta is then cooled and finally packaged for later storage, preservation and commercialization.

Description

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DESCRIPTION

PROCESS OF ELABORATION OF LIOFILIZED PASTA OF DEHYDRATED TUNA OBJECT OF THE INVENTION

The present invention relates to a process for preparing dehydrated tuna lyophilisate paste, whose obvious purpose is to obtain a food paste suitable for being cooked and consumed, with a characteristic and soft taste and smell of tuna.

BACKGROUND OF THE INVENTION

Tuna flavored pastries are not known by the inventor, much less processes of said dehydrated product.

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 the raw material (tuna) in frozen state, prior inspection of it.

- Treatment of said raw material from a lyophilization of it.

- Dosage and mixing of the lyophilized raw material with other ingredients that correspond to: wheat wheat flour, egg, tuna bone 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 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.

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- Chilled dry pasta.

- Packaging of the same, with a controlled inspection.

In this process, tuna as raw material is presented in the form of crumbs or loins cooked, clean and frozen.

To obtain paste from a lyophilization, it is necessary to follow the corresponding protocol of the lyophilizer to achieve dehydration, and to perform a prior chopping of the tuna to allow the corresponding introduction into the respective lyophilization containers, so that the lyophilization process must be initiated always at a maximum temperature of -18 ° C.

Before the introduction of the raw material or tuna in the freeze-drying containers, it is necessary to palpate these, making sure there is no fog and there are no cold spots.

After lyophilization of tuna, it is chopped in a knife grinder to obtain a very fine powder, which can be mixed homogeneously with the wheat wheat flour.

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.

The ingredients that participate in the mixture are:

- 15.3% freeze dried tuna powder.

- 44.4% of wheat wheat flour.

- 35.6% egg.

- 3% oil.

- 0.7% salt.

- 1% tuna spine powder

The preparation of the mixture of these ingredients should be done by placing wheat flour

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Candeal mixed with the lyophilized tuna powder in a suitable container, making a hole in the center to make a pouring on said hollow of the remaining ingredients, then making a shake of all the ingredients until getting a pasted mixture, to then proceed to kneading of said mixture.

The kneading phase will be carried out for a period 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, so that After that 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 mass obtained, in the case of a lyophilized product, is a mass without particles, of dark color, and its smell is soft to tuna, with the peculiarity that, after its rest period, it is easy to work.

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 remove with This is as much water as possible in the shortest possible time.

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 throughout the surface of the same, all in a way that the humidity at the end of the process does not exceed 12 ,5 of

so that with this low moisture content it is possible to preserve the pasta 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 its nutritional and organoleptic properties from being altered.

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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.

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Obviously, before packaging the dried and dehydrated paste must be cooled to room temperature, the packaging being carried out without any heat treatment, in plastic bags, in cardboard boxes, or in other appropriate containers, and even vacuum in bags plastic.

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Claims (12)

5 10 fifteen twenty 25 30 1. - Process of preparation of dehydrated tuna freeze-dried pasta, intended to obtain a food paste with a mild tuna flavor and smell, 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 in lyophilized form; - Dosing and mixing of the tuna from the lyophilized raw material with the ingredients corresponding to candeal wheat flour, egg, salt and oil and spinach of tuna powder; - kneading the mixture obtained in the previous phase - rolling of the dough obtained; - cutting the rolled dough, with the shapes and sizes that are desired; - drying of the pulp sectioned in the previous phase; - chilled and later paste packaging. 2. - Process of elaboration of dehydrated tuna freeze-dried pasta, according to revindication 1, characterized in that after the treatment of tuna as a raw material well lyophilized, as well as a cooking-lyophilization phase and spraying of tuna spinach. 3. - Process of elaboration of dehydrated tuna pasta, according to revindication 1, characterized in that the tuna as raw material is presented in the form of crumb or cooked loins clean and frozen, to be subjected to a lyophilization process. 4. - Process of preparation of dehydrated tuna freeze-dried pasta, according to previous claims, characterized in that the tuna as a lyophilized raw material is crushed in a knife grinder to achieve a very fine powder. 5. - Process of preparation of dehydrated tuna freeze-dried pasta, according to claims 1 to 4, characterized in that the participation of tuna as raw material and ingredients, in the case of treatment from lyophilisate corresponds to: 5 10 fifteen twenty 25 30 - 15.3% freeze dried tuna powder. - 44.4% of wheat wheat flour. - 35.6% egg. - 3% oil. - 0.7% salt. - 1% tuna spine powder 6. - Process for the preparation of dehydrated tuna freeze-dried pasta, according to claim 1, characterized in that the mixing of the mixture is carried out for a period of time between 10 and 15 minutes, achieving a firm and yet elastic, flexible and flexible dough. sparkly. 7. - Process of making dehydrated tuna pasta, according to claim 6, characterized in that, optionally, in the kneading phase, to achieve a desired consistency of the dough and / or to prevent its dryness, water is added and / or flour respectively. 8. - Process of making dehydrated tuna pasta, according to claims 1 and 6, characterized in that between the kneading and rolling phases, the kneaded mixture is manipulated to obtain a kind of ball that is wrapped in a plastic film, leaving it in rest for a period of time between 30 and 60 minutes. 9. - Process of making dehydrated tuna freeze-dried pasta, according to claim 1, characterized in that the rolling phase is carried out manually or with the help of a kneader or by machine. 10. - Process of making dehydrated tuna freeze-dried pasta, according to claim 1, characterized in that the cutting of the pasta with the desired shape is done manually or with a machine with molds appropriate to the desired shape to be obtained. 11. - Process of making dehydrated tuna freeze-dried pasta, according to claim 1, characterized in that the drying phase is carried out in an artificial dryer under controlled temperature and time conditions. 12.- Process of preparation of dehydrated tuna freeze-dried pasta, according to revindication 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 of approximately 30 minutes at a temperature of 100 ° C. 10